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–+ servings
Close-up of a perfectly cooked fillet of Blackened Salmon with Smoky Spice Rub, showing the dark crust and flaky interior.

Blackened Salmon with Smoky Spice Rub

This recipe provides instructions for preparing salmon fillets coated in a smoky spice rub and cooked using the blackened method.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Smoky Spice Rub
  • 1 tablespoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Cayenne pepper Adjust to your preference for heat
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
For the Salmon
  • 4 6-ounce Salmon fillets Skin on or off
  • 2 tablespoons Unsalted butter Melted

Equipment

  • Cast iron skillet
  • Small bowl

Method
 

  1. Combine all spice rub ingredients in a small bowl. Mix them well.
  2. Pat the salmon fillets dry with paper towels. Brush the melted butter evenly over all sides of each fillet.
  3. Generously coat each buttered salmon fillet with the spice rub mixture, pressing the spices onto the fish.
  4. Heat a cast iron skillet over medium-high heat until it is very hot. You should see a slight wisp of smoke.
  5. Carefully place the salmon fillets in the hot skillet. Cook for 4 to 5 minutes on the first side until a dark crust forms.
  6. Flip the salmon and cook for another 4 to 5 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time depends on the thickness of your fillets.
  7. Remove the salmon from the skillet and serve immediately.

Notes

Use a heavy-bottomed pan, like cast iron, for the best blackened results. The high heat is necessary to create the crust without overcooking the interior of the fish.

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