Blackened Salmon Fillets

Blackened Salmon Fillets

601
JEFF CALKINS 0

"Fire up succulent salmon with an exciting blend of Cajun-style spices!"
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Ingredients

25 m servings 511 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
  2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
  3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

601
  1. 818 Ratings

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Most helpful positive review

Ok, so I discovered this recipe about a month ago, and it is SO absolutely delicious that I've been making it almost 4 times a week since! I have also discovered a few tips while making some bet...

Most helpful critical review

Good recipe, but waaaaaayyy too much cayenne pepper for our tastes! We like spicy food, but this left our mouths burning! I would divide the cayenne in about half. Also I added some garlic po...

Ok, so I discovered this recipe about a month ago, and it is SO absolutely delicious that I've been making it almost 4 times a week since! I have also discovered a few tips while making some bet...

Blackened Salmon is my favorite and this recipe is great. I don't use butter though, I use olive oil and after blackening in the pan I transfer the salmon to a baking sheet and finish them in t...

This spice rub is fantastic! I didn't use any butter at all. I just drizzled the salmon with olive oil before rubbing it with the spices. It still tasted great. I also broiled it in the oven for...

I had this type salmon dish at a local resturant on a ceasar salad. It was so good I wanted to duplicate it at home. After reading the comments I made some adjustments to the recipe and it was a...

This is about the only salmon recipe that we ever really use. It's fantastic. In fact, I mix the seasoning together in a double batch and keep it in a container in my spice cabinet. You can use...

Very, very good. I will certainly make this again. I only used 1 tablspoon of butter and I added about 5 tablespoons of "Smart Balance" low fat spread. I put it on aluminum foil under the broil...

VERY smokey, do not cook on high. I used med-high and it set off my smoke alarm. I would cook on low-medium. Otherwise very good.

Fantastic!!! You can avoid the "smokey house" effect by using peanut oil instead of butter, although it does change the flavor just a touch.

We loved this on Mahi Mahi. I reduced the butter, and substituted half olive oil. I also substituted lemon pepper for the pepper. 3 min. on each side for 1.25 " thick mahi fillets on Med-Hi w...