- Prep time 10 minutes
- Cook time 10 minutes
- Serves 2 to 3
Salmon ranks as one of the most popular types of seafood in the United States—and for good reason. The versatile fish doesn't take long to prepare, can be located easily for a reasonable price, and most importantly, it holds its flavor very well. From baking it in the oven or on the stovetop to popping it in the air fryer, no matter how you decide to serve it, the one main ingredient that can take it to the next level is the seasoning you choose. Enter: blackened salmon.
For me, my undeniable love for fish—specifically salmon—has caused me to cook it a number of ways. Blackened salmon just so happens to fall in the ranks of my top choices. Most salmon recipes are already simple, so I wanted to develop something that was just as easy, but featured a unique twist of the blackened seasoning. While there are plenty of packaged options for blackened seasoning, it’s so much better to make your own version of the popular Cajun-inspired seasoning.
Though the blackened seasoning is the star of this recipe, freshly chopped herbs take it to the next level, creating an unforgettable and flavorful flair to a quick and simple weeknight dinner. In fact, it’s so simple, you can even use this as an option for a light lunch or a topping to your favorite afternoon salad. Whatever you choose to pair it with, the results will be delicious.
fresh salmon, skin on, cut into 4 4-ounce fillets
finely chopped fresh thyme
finely chopped fresh parsley
1 1/2 teaspoons
finely chopped fresh rosemary
Kosher salt and freshly ground pepper
canola oil, or another type of neutral oil
- Wash the salmon filets and pat dry completely. Set aside.
- In a small bowl, stir together thyme, parsley, rosemary, blackened seasoning, 1 teaspoon salt, and a pinch of pepper. Sprinkle herb mixture over the flesh side of salmon fillets, patting to help it stick.
- In a 10-inch cast iron skillet, heat oil over medium-high. Add the salmon to the skillet skin-side down. Cook undisturbed until skin is crisp and brown and lifts easily from pan, 4 to 5 minutes.
- Flip the salmon fillets and add the lemon to the pan, sliced side down. Cook until salmon is cooked through and lemon is caramelized in places, 2 to 3 minutes more.
- Squeeze the remaining juice over the top of the filet before serving.