22 Spicy Blackened Salmon Recipes Delicious

Looking to spice up your dinner routine? Dive into our sizzling collection of 22 Spicy Blackened Salmon Recipes, where bold flavors meet quick, nutritious meals perfect for any night of the week. Whether you’re craving something fiery or just a touch of heat, these dishes promise to deliver. Keep reading to discover your next favorite way to enjoy salmon!

Cajun Blackened Salmon with Garlic Butter Sauce

Cajun blackened salmon with garlic butter sauce is a bold, flavorful dish that’s surprisingly simple to make. Crispy on the outside, tender on the inside, it’s a weeknight dinner upgrade.

Ingredients

• 4 (6 oz) skin-on salmon fillets, patted dry
• 2 tbsp Cajun seasoning, homemade or store-bought
• 1/2 cup unsalted butter, melted and divided
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
2. While skillet heats, rub salmon fillets evenly with Cajun seasoning on both sides.
3. Add 1/4 cup melted butter to the skillet, swirling to coat. Immediately add salmon fillets skin-side up.
4. Cook salmon for 3 minutes without moving to develop a crust. Flip carefully with a spatula.
5. Cook skin-side down for another 3 minutes until salmon is opaque and flakes easily. Remove from skillet.
6. In the same skillet, reduce heat to low. Add remaining 1/4 cup butter and minced garlic. Cook for 1 minute until fragrant.
7. Stir in lemon juice, salt, and pepper. Cook for 30 seconds, then remove from heat.
8. Drizzle garlic butter sauce over salmon. Garnish with chopped parsley.

Buttery, spicy, and aromatic, this salmon pairs perfectly with steamed vegetables or over a bed of fluffy rice. The crispy skin and juicy interior make every bite irresistible.

Blackened Salmon Tacos with Avocado Lime Crema

Let’s dive into making these flavorful Blackened Salmon Tacos with Avocado Lime Crema. Perfect for a quick dinner that doesn’t skimp on taste.

Ingredients

• 1 lb fresh salmon fillets, skin-on
• 2 tbsp blackened seasoning, homemade or store-bought
• 1 tbsp rich extra virgin olive oil
• 8 small corn tortillas, warmed
• 1 ripe avocado, mashed
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 tsp finely ground sea salt
• 1 cup shredded purple cabbage
• 1/2 cup diced fresh cilantro
• 1/2 cup crumbled cotija cheese

Instructions

1. Preheat a cast-iron skillet over medium-high heat until smoking hot, about 5 minutes.
2. Rub salmon fillets evenly with blackened seasoning on both sides.
3. Drizzle olive oil into the skillet, then add salmon skin-side down. Cook for 3 minutes without moving to get a good sear.
4. Flip salmon carefully and cook for another 3 minutes until the internal temperature reaches 145°F.
5. Remove salmon from skillet and let rest for 5 minutes. Flake into large chunks with a fork.
6. In a small bowl, mix mashed avocado, sour cream, lime juice, and sea salt until smooth to make the crema.
7. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
8. Assemble tacos by layering flaked salmon, shredded cabbage, and a drizzle of avocado lime crema on each tortilla.
9. Garnish with diced cilantro and crumbled cotija cheese.

Here’s the deal: the salmon’s crispy exterior gives way to tender flakes, while the crema adds a creamy, tangy contrast. Serve these tacos with an extra lime wedge for a bright finish.

Blackened Salmon Salad with Honey Mustard Dressing

Looking for a quick, flavorful meal that packs a punch? This blackened salmon salad combines spicy, crispy fish with a sweet, tangy dressing for a perfect balance.

Ingredients

• 1 lb fresh salmon fillet, skin-on
• 2 tbsp blackening seasoning, homemade or store-bought
• 1 tbsp rich extra virgin olive oil
• 6 cups mixed greens, crisp and fresh
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup honey mustard dressing, creamy and smooth
• 1 avocado, sliced

Instructions

1. Preheat a cast-iron skillet over medium-high heat until smoking hot, about 5 minutes.
2. Rub the salmon fillet evenly with blackening seasoning on all sides.
3. Add olive oil to the skillet, then place the salmon skin-side down. Cook for 3 minutes without moving to get a crispy crust.
4. Flip the salmon carefully and cook for another 3 minutes for medium-rare, or until desired doneness.
5. Remove salmon from skillet and let rest on a cutting board for 5 minutes to allow juices to redistribute.
6. In a large bowl, toss mixed greens, cherry tomatoes, and red onion with half of the honey mustard dressing.
7. Divide the salad among plates, top with sliced avocado and the rested salmon, flaked into large pieces.
8. Drizzle the remaining dressing over the top and serve immediately.

Key to this dish is the contrast between the spicy, charred salmon and the cool, crisp salad. The honey mustard dressing adds a sweet counterpoint that ties everything together. Try serving it with a side of crusty bread to soak up any extra dressing.

Blackened Salmon and Quinoa Bowl

A bold, flavorful dish that’s both nutritious and satisfying, perfect for a quick dinner or meal prep. Combines spicy blackened salmon with fluffy quinoa and fresh veggies for a balanced bowl.

Ingredients

• 2 6-oz salmon fillets, skin-on
• 1 tbsp blackened seasoning, spicy blend
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1 tbsp lemon juice, freshly squeezed
• 1/4 cup feta cheese, crumbled
• Salt, to taste

Instructions

1. Preheat a skillet over medium-high heat until it’s smoking slightly, about 5 minutes.
2. Rub salmon fillets evenly with blackened seasoning, pressing to adhere.
3. Add olive oil to the skillet, then place salmon skin-side down. Cook for 3 minutes without moving.
4. Flip salmon carefully. Cook for another 3 minutes until the internal temperature reaches 145°F.
5. While salmon cooks, bring quinoa and water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
6. Fluff quinoa with a fork. Mix in lemon juice and salt to taste.
7. Divide quinoa between two bowls. Top with salmon, avocado, cherry tomatoes, cucumber, and feta cheese.

Now, enjoy the contrast of spicy, crispy salmon against the cool, creamy avocado and tangy feta. Serve with a drizzle of olive oil or extra lemon juice for an added zing.

Blackened Salmon with Mango Salsa

Fancy a dish that’s both vibrant and packed with flavor? This blackened salmon with mango salsa is a perfect blend of spicy and sweet, ready in under 30 minutes.

Ingredients

– 4 skin-on salmon fillets (6 oz each, fresh and firm)
– 2 tbsp blackened seasoning (homemade or store-bought, robust and spicy)
– 1 ripe mango (juicy and sweet, diced into 1/4-inch pieces)
– 1/2 red bell pepper (crisp and colorful, finely diced)
– 1/4 cup red onion (sharp and pungent, minced)
– 1 jalapeño (seeds removed for mild heat, finely diced)
– 2 tbsp fresh cilantro (bright and fragrant, chopped)
– 1 lime (zested and juiced, about 2 tbsp)
– 1 tbsp extra virgin olive oil (rich and smooth)
– Salt to taste (fine and evenly distributes flavor)

Instructions

1. Preheat a cast-iron skillet over medium-high heat until smoking hot, about 5 minutes. Tip: A properly heated skillet ensures a perfect crust.
2. While the skillet heats, pat salmon fillets dry with paper towels. Generously coat both sides with blackened seasoning.
3. Add olive oil to the skillet. Carefully place salmon fillets skin-side down. Cook undisturbed for 3 minutes to form a crust.
4. Flip fillets using a spatula. Cook for another 3 minutes until the internal temperature reaches 145°F. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Meanwhile, in a medium bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime zest, and juice. Gently toss to mix. Season with salt to taste.
6. Remove salmon from the skillet. Let rest for 2 minutes before serving. Tip: Resting allows juices to redistribute for moist fillets.
7. Serve each salmon fillet topped with a generous spoonful of mango salsa.

Luscious and flaky, the salmon’s spicy crust contrasts beautifully with the sweet and tangy salsa. Try serving over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Blackened Salmon Pasta with Creamy Alfredo Sauce

Unlock the secret to a decadent dinner with this blackened salmon pasta, a dish that combines bold flavors with creamy comfort.

Ingredients

• 8 oz skinless salmon fillet, fresh and high-quality
• 2 tbsp blackened seasoning, homemade or store-bought
• 8 oz fettuccine pasta, dried
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, freshly shredded
• 2 tbsp unsalted butter, creamy and smooth
• 2 cloves garlic, minced and aromatic
• 1 tbsp fresh parsley, finely chopped for garnish
• 1 tbsp lemon juice, freshly squeezed
• Salt, to season

Instructions

1. Preheat a large skillet over medium-high heat until hot, about 2 minutes.
2. Coat the salmon fillet evenly with blackened seasoning on all sides.
3. Place the salmon in the skillet and cook for 3-4 minutes per side, until a dark crust forms and the inside is just opaque.
4. Remove salmon from skillet and set aside on a plate to rest.
5. In the same skillet, melt butter over medium heat and sauté minced garlic until fragrant, about 30 seconds.
6. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
7. Stir in grated Parmesan cheese until the sauce is smooth and thickened, about 2 minutes.
8. Meanwhile, cook fettuccine in boiling salted water according to package instructions until al dente, then drain.
9. Flake the rested salmon into large chunks and gently fold into the Alfredo sauce.
10. Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
11. Drizzle with lemon juice and garnish with chopped parsley before serving.

Now the blackened salmon pasta boasts a perfect balance of smoky, creamy, and tangy flavors. Serve it with a side of garlic bread to soak up every bit of the luxurious Alfredo sauce.

Blackened Salmon Burgers with Spicy Mayo

Ready to elevate your burger game? These Blackened Salmon Burgers with Spicy Mayo pack a punch with bold flavors and a juicy texture.

Ingredients

• 1 lb fresh salmon fillets, skin removed and finely chopped
• 1/4 cup panko breadcrumbs, lightly toasted
• 1 large farm-fresh egg, beaten
• 2 tbsp rich extra virgin olive oil
• 1 tbsp blackened seasoning, homemade or store-bought
• 1/2 cup mayonnaise, creamy and full-fat
• 1 tbsp hot sauce, like Sriracha, for a spicy kick
• 4 brioche burger buns, lightly toasted
• 1 cup arugula, fresh and peppery
• 1/2 red onion, thinly sliced

Instructions

1. In a large bowl, combine chopped salmon, panko, and beaten egg. Mix gently to avoid overworking the salmon.
2. Form the mixture into 4 equal patties, about 1 inch thick. Press firmly to prevent crumbling during cooking.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Sprinkle both sides of each patty with blackened seasoning, ensuring an even coat.
5. Cook patties for 4 minutes per side, or until a dark crust forms and internal temperature reaches 145°F.
6. While patties cook, mix mayonnaise and hot sauce in a small bowl for the spicy mayo.
7. Spread spicy mayo on the bottom half of each toasted brioche bun.
8. Top with a salmon patty, a handful of arugula, and a few slices of red onion.
9. Cap with the top bun and serve immediately.

Delightfully crispy on the outside and tender inside, these burgers offer a smoky heat balanced by the cool, creamy mayo. Try serving with sweet potato fries for a contrasting sweetness.

Blackened Salmon with Roasted Vegetables

Salmon lovers, rejoice! This blackened salmon with roasted vegetables is a weeknight game-changer, packed with flavor and ready in under 30 minutes.

Ingredients

– 2 fresh salmon fillets (6 oz each, skin-on)
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 2 tbsp unsalted butter, melted
– 2 cups mixed vegetables (like bell peppers, zucchini, and carrots), chopped into 1-inch pieces
– 2 tbsp extra virgin olive oil
– 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and salt to create the blackening spice.
3. Brush salmon fillets with melted butter, then coat evenly with the spice mix.
4. Toss chopped vegetables with olive oil and black pepper on the prepared baking sheet, spreading them in a single layer.
5. Place salmon fillets skin-side down among the vegetables.
6. Roast in the preheated oven for 12-15 minutes, until salmon flakes easily with a fork and vegetables are tender.
7. Let rest for 2 minutes before serving.
Tip: For extra crispy skin, start salmon skin-side down in a hot skillet for 2 minutes before transferring to the oven.
Tip: Don’t overcrowd the pan to ensure vegetables roast instead of steam.
Tip: Adjust cayenne pepper to control heat level.
Rich in smoky flavors and perfectly tender, this dish pairs wonderfully with a squeeze of lemon or over a bed of quinoa for a heartier meal.

Blackened Salmon Stir Fry with Asian Vegetables

Elevate your weeknight dinner with this bold, flavorful dish that’s ready in under 30 minutes.

Ingredients

• 1 lb fresh salmon fillet, skin-on
• 2 tbsp blackening seasoning, homemade or store-bought
• 2 tbsp high-smoke-point oil (like avocado or grapeseed)
• 2 cups mixed Asian vegetables (snap peas, bell peppers, carrots), thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup green onions, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. Pat the salmon fillet dry with paper towels. Generously coat both sides with blackening seasoning.
2. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place salmon skin-side down in the skillet. Cook for 4 minutes without moving to get a crisp crust.
4. Flip salmon carefully. Cook for another 3 minutes until just opaque in the center. Remove and set aside.
5. In the same skillet, add a splash more oil if needed. Stir-fry vegetables, garlic, and ginger for 3 minutes until crisp-tender.
6. Whisk together soy sauce, honey, and sesame oil. Pour over vegetables. Toss to coat and cook for 1 minute.
7. Slice salmon into strips. Gently fold into the vegetable mixture.
8. Garnish with green onions and sesame seeds before serving.

Keep the salmon skin crispy by serving immediately. The stir fry offers a perfect balance of spicy, sweet, and umami flavors. Try it over a bed of steamed jasmine rice for a complete meal.

Blackened Salmon with Creamy Dill Sauce

Overlooking the complexity of gourmet cooking, this dish simplifies elegance. Blackened salmon with creamy dill sauce brings bold flavors to your table effortlessly.

Ingredients

– 4 skin-on salmon fillets (6 oz each, fresh and firm)
– 2 tbsp smoked paprika (deep red and aromatic)
– 1 tbsp garlic powder (finely ground)
– 1 tbsp onion powder (sweet and pungent)
– 1 tsp cayenne pepper (bright and fiery)
– 1 tsp salt (coarse and sea-sourced)
– 1/2 tsp black pepper (freshly cracked)
– 2 tbsp unsalted butter (rich and creamy)
– 1/2 cup sour cream (thick and tangy)
– 1/4 cup mayonnaise (smooth and rich)
– 1 tbsp fresh dill (finely chopped, fragrant)
– 1 tbsp lemon juice (bright and zesty)
– 1 tsp lemon zest (sharp and citrusy)

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it’s smoking slightly, about 5 minutes.
2. Mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl.
3. Pat salmon fillets dry with paper towels. Rub the spice mix evenly on both sides.
4. Melt butter in the skillet. Immediately add salmon, skin-side down. Cook for 3 minutes until the skin is crispy.
5. Flip salmon carefully. Cook for another 3 minutes until the spices blacken but don’t burn.
6. Remove salmon from skillet. Let rest on a plate, loosely covered with foil, for 5 minutes.
7. Whisk sour cream, mayonnaise, fresh dill, lemon juice, and lemon zest in a bowl until smooth.
8. Serve salmon hot with a generous dollop of dill sauce on top.

Great for a quick dinner yet impressive enough for guests. The salmon’s crispy skin and spicy crust contrast beautifully with the cool, creamy sauce. Try it over a bed of wild rice or alongside roasted asparagus for a complete meal.

Blackened Salmon and Asparagus Foil Packets

Ready for a hassle-free dinner that packs a punch? Blackened salmon and asparagus foil packets are your answer. Simple, flavorful, and minimal cleanup.

Ingredients

• 4 skin-on salmon fillets (6 oz each), fresh and firm
• 1 lb asparagus spears, trimmed and vibrant green
• 2 tbsp rich extra virgin olive oil
• 1 tbsp smoked paprika, deeply aromatic
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, subtly sweet
• 1/2 tsp cayenne pepper, for a gentle kick
• 1/2 tsp sea salt, coarse and flaky
• 1/2 tsp finely ground black pepper, freshly cracked
• 1 lemon, thinly sliced and juicy

Instructions

1. Preheat your grill or oven to 400°F for even cooking.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne, sea salt, and black pepper for the blackening spice.
3. Brush salmon fillets and asparagus with olive oil to coat lightly but evenly.
4. Generously sprinkle the blackening spice over the salmon, pressing gently to adhere.
5. Lay out four large foil sheets. Divide asparagus among them, topping each with a salmon fillet and two lemon slices.
6. Fold foil over ingredients, sealing edges tightly to create a packet, leaving some space for steam.
7. Place packets on the grill or in the oven. Cook for 12-15 minutes until salmon flakes easily and asparagus is tender-crisp.
8. Carefully open packets to avoid steam. Let rest for 2 minutes before serving.

Vivid flavors emerge from the smoky, spicy salmon paired with the bright, crisp asparagus. Serve directly from the foil for a rustic presentation or plate with a drizzle of the accumulated juices.

Blackened Salmon with Sweet Potato Mash

Kickstart your dinner with this bold Blackened Salmon paired with creamy Sweet Potato Mash. It’s a simple, flavorful dish that packs a punch.

Ingredients

• 2 fresh salmon fillets, skin-on
• 1 tbsp blackened seasoning, homemade or store-bought
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp unsalted butter, softened
• 1/4 cup heavy cream
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Rub the salmon fillets evenly with the blackened seasoning. Set aside.
3. In a pot, boil the sweet potatoes in salted water until fork-tender, about 15 minutes. Drain well.
4. Mash the sweet potatoes with butter, heavy cream, salt, and pepper until smooth. Keep warm.
5. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
6. Place the salmon fillets skin-side down in the skillet. Cook for 3 minutes without moving.
7. Flip the salmon carefully. Transfer the skillet to the oven. Bake for 5 minutes.
8. Remove the salmon from the oven. Let rest for 2 minutes.
9. Serve the blackened salmon over a bed of sweet potato mash.

The salmon’s crispy skin contrasts beautifully with the smooth, sweet mash. Try topping with a drizzle of hot honey for an extra kick.

Blackened Salmon Caesar Salad

Craving a dish that combines bold flavors with healthy ingredients? This Blackened Salmon Caesar Salad delivers with its spicy, smoky salmon and crisp, fresh greens.

Ingredients

• 1 lb fresh salmon fillet, skin-on
• 2 tbsp blackened seasoning, homemade or store-bought
• 1 tbsp rich extra virgin olive oil
• 6 cups crisp romaine lettuce, chopped
• 1/2 cup creamy Caesar dressing
• 1/4 cup freshly grated Parmesan cheese
• 1 cup crunchy croutons
• 1 lemon, cut into wedges

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
2. Rub the salmon fillet evenly with the blackened seasoning, pressing gently to adhere.
3. Drizzle the olive oil into the skillet, then place the salmon skin-side down. Cook for 3 minutes without moving to get a good sear.
4. Flip the salmon carefully and cook for another 3 minutes, or until the internal temperature reaches 145°F.
5. Remove the salmon from the skillet and let it rest for 5 minutes to allow the juices to redistribute.
6. In a large bowl, toss the romaine lettuce with the Caesar dressing until evenly coated.
7. Divide the dressed lettuce among plates, then flake the salmon over the top, discarding the skin.
8. Sprinkle with Parmesan cheese and croutons, then serve with lemon wedges on the side.

Rich in texture and flavor, the spicy salmon pairs perfectly with the creamy dressing and crisp lettuce. For an extra touch, serve with a chilled glass of white wine.

Blackened Salmon with Coconut Rice

Ready to elevate your weeknight dinner? This Blackened Salmon with Coconut Rice combines bold flavors and creamy textures for a meal that’s both satisfying and simple to make.

Ingredients

• 4 skin-on salmon fillets, about 6 oz each
• 2 tbsp blackened seasoning, homemade or store-bought
• 1 cup jasmine rice, rinsed until water runs clear
• 1 can (13.5 oz) full-fat coconut milk, shaken well
• 1 cup water
• 1 tbsp unsalted butter, melted
• 1 lime, cut into wedges for serving
• 2 tbsp fresh cilantro, roughly chopped

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
2. Pat salmon fillets dry with paper towels. Generously coat both sides with blackened seasoning.
3. Place salmon skin-side down in the skillet. Cook undisturbed for 3 minutes until a dark crust forms.
4. Flip salmon carefully. Cook for another 3 minutes until internal temperature reaches 145°F.
5. While salmon cooks, combine rinsed rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 18 minutes. Remove from heat. Let stand covered for 5 minutes.
7. Fluff rice with a fork. Stir in melted butter and half the cilantro.
8. Serve salmon over coconut rice. Garnish with remaining cilantro and lime wedges.

Unbelievably tender salmon meets fragrant, slightly sweet coconut rice in this dish. The crispy crust on the salmon contrasts beautifully with the creamy rice. Try serving it with a side of sautéed greens for a complete meal.

Blackened Salmon and Avocado Toast

Crisp mornings call for a breakfast that packs both flavor and nutrition. This Blackened Salmon and Avocado Toast is a powerhouse of omega-3s and creamy textures, ready in minutes.

Ingredients

– 2 slices of artisanal sourdough bread, toasted to golden perfection
– 1 ripe avocado, mashed to a creamy consistency
– 1/2 lb fresh salmon fillet, skinless and cut into 2 pieces
– 1 tbsp blackened seasoning, robust and aromatic
– 1 tbsp rich extra virgin olive oil
– 1/4 tsp sea salt, finely ground
– 1/4 tsp freshly ground black pepper, for a sharp finish
– 1/2 lime, juiced for a citrusy zing
– 1/4 cup microgreens, for a fresh, peppery garnish

Instructions

1. Preheat a skillet over medium-high heat (375°F) for even cooking.
2. Rub the salmon fillets with blackened seasoning, ensuring full coverage for maximum flavor.
3. Add olive oil to the skillet, then place the salmon in. Cook for 3 minutes per side until a dark crust forms. Tip: Don’t move the salmon too soon to get a perfect sear.
4. While salmon cooks, toast the sourdough until golden and crisp. Tip: For extra flavor, brush the bread with a bit of olive oil before toasting.
5. Spread mashed avocado evenly on the toast, then sprinkle with sea salt and black pepper.
6. Place the cooked salmon on top of the avocado toast. Squeeze lime juice over the salmon for brightness.
7. Garnish with microgreens for a fresh contrast. Tip: Add a pinch of salt to the microgreens to enhance their flavor.
Nestled on crisp toast, the creamy avocado and spicy salmon create a harmony of textures. Serve with a side of pickled onions for an extra tangy bite.

Blackened Salmon with Cilantro Lime Rice

Just when you thought salmon couldn’t get any better, this blackened version with cilantro lime rice proves otherwise. It’s a fiery, flavorful dish that’s surprisingly simple to make.

Ingredients

• 4 (6-oz) fresh salmon fillets, skin-on
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, melted
• 1 cup long-grain white rice
• 2 cups water
• 1/2 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp lime zest
• 1/2 tsp salt

Instructions

1. Preheat a cast-iron skillet over medium-high heat until smoking, about 5 minutes.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper to create the blackening spice.
3. Brush salmon fillets with melted butter, then coat both sides with the blackening spice mixture.
4. Place salmon skin-side up in the skillet. Cook for 3 minutes until the spice crust is blackened.
5. Flip salmon carefully. Cook for another 3 minutes until the fish flakes easily with a fork.
6. Meanwhile, rinse rice under cold water until the water runs clear to remove excess starch.
7. In a medium saucepan, bring water to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes.
8. Remove rice from heat. Let stand covered for 5 minutes, then fluff with a fork.
9. Stir in chopped cilantro, lime juice, lime zest, and salt into the rice.
10. Serve blackened salmon over cilantro lime rice.

Perfectly charred salmon pairs beautifully with the bright, herby rice. The contrast of textures and flavors makes every bite exciting. Try garnishing with extra lime wedges and cilantro for a fresh finish.

Blackened Salmon and Black Bean Quesadillas

Make this Blackened Salmon and Black Bean Quesadillas for a quick, flavorful meal that combines spicy, smoky, and creamy textures.

Ingredients

• 1 lb fresh salmon fillet, skin removed
• 2 tbsp blackened seasoning, homemade or store-bought
• 1 tbsp rich extra virgin olive oil
• 1 cup canned black beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 4 large flour tortillas, burrito-size
• 1/4 cup sour cream, for serving
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes.
2. Rub the salmon fillet evenly with blackened seasoning on all sides.
3. Add olive oil to the skillet, then place the salmon in the skillet. Cook for 4 minutes per side, or until the salmon is blackened and flakes easily with a fork. Tip: Do not move the salmon for the first 2 minutes to ensure a good sear.
4. Remove the salmon from the skillet and let it rest for 2 minutes. Then, flake it into large chunks.
5. In the same skillet, warm a tortilla over medium heat for 30 seconds. Flip it and sprinkle half with Monterey Jack and cheddar cheeses.
6. Top the cheese with black beans and flaked salmon. Fold the tortilla over the filling and press down lightly. Tip: Use a spatula to press the quesadilla for even cooking.
7. Cook for 2 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
8. Cut each quesadilla into wedges and serve with sour cream, cilantro, and lime wedges. Tip: Squeeze lime over the quesadilla before eating for a fresh, zesty flavor.

Layers of spicy salmon and creamy beans melt together between crispy tortillas. Serve with a side of avocado slices for extra creaminess.

Blackened Salmon with Roasted Brussels Sprouts

Salmon lovers, rejoice! This blackened salmon with roasted Brussels sprouts is a weeknight game-changer, packed with flavor and ready in under 30 minutes.

Ingredients

• 4 (6-oz) skin-on salmon fillets, patted dry
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, melted
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper.
3. Brush salmon fillets with melted butter, then coat evenly with the spice mix.
4. Toss Brussels sprouts with olive oil and sea salt on the prepared baking sheet. Roast for 10 minutes.
5. Push Brussels sprouts to one side of the baking sheet. Place salmon fillets on the other side.
6. Roast for 12-15 minutes, until salmon flakes easily with a fork and Brussels sprouts are caramelized.
7. Tip: For extra crispy skin, broil salmon for the last 2 minutes.
8. Tip: Let salmon rest for 5 minutes before serving to lock in juices.
9. Tip: Use fresh spices for the most vibrant flavor.

Enjoy the contrast of the spicy, crusty salmon against the sweet, tender Brussels sprouts. Serve over a bed of quinoa for a complete meal.

Blackened Salmon and Corn Chowder

Rich flavors meet in this hearty dish, perfect for any season. Blackened salmon and corn chowder combines smoky, spicy, and sweet in one bowl.

Ingredients

• 1 lb fresh salmon fillets, skin-on
• 2 tbsp blackening seasoning
• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups fresh corn kernels
• 1 large russet potato, peeled and diced
• 4 cups chicken stock, low-sodium
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat a large skillet over medium-high heat. Coat salmon fillets evenly with blackening seasoning.
2. Add 1 tbsp butter to the skillet. Sear salmon skin-side up for 3 minutes, flip, and cook for another 3 minutes. Remove and set aside.
3. In a large pot, melt remaining butter over medium heat. Sauté onion until translucent, about 5 minutes.
4. Add garlic, cook for 30 seconds until fragrant. Tip: Don’t let garlic brown to avoid bitterness.
5. Stir in corn and potato, cook for 2 minutes. Pour in chicken stock, bring to a boil.
6. Reduce heat to simmer, cook until potatoes are tender, about 15 minutes. Tip: Skim off any foam for a clearer chowder.
7. Flake the salmon into large pieces, discarding skin. Add salmon and cream to the pot, simmer for 5 minutes.
8. Stir in thyme, season with salt and pepper. Tip: Let chowder sit for 10 minutes off heat to deepen flavors.

This chowder boasts a creamy texture with chunks of flaky salmon and sweet corn. Serve with crusty bread for dipping, or top with extra thyme for a fresh finish.

Blackened Salmon with Spinach and Feta

Ready to elevate your weeknight dinner? This blackened salmon with spinach and feta is a flavorful, one-pan wonder that comes together in minutes.

Ingredients

• 4 (6-oz) salmon fillets, skin-on for crispiness
• 2 tbsp blackening seasoning, homemade or store-bought
• 2 tbsp rich extra virgin olive oil
• 4 cups fresh baby spinach, loosely packed
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1 tbsp unsalted butter, for richness
• 1 lemon, juiced for brightness

Instructions

1. Pat salmon fillets dry with paper towels to ensure a good sear.
2. Generously coat both sides of each fillet with blackening seasoning.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon fillets skin-side down in the skillet. Cook undisturbed for 4 minutes to form a crust.
5. Flip fillets carefully. Cook for another 3 minutes until salmon is just opaque in the center.
6. Transfer salmon to a plate. Tent with foil to keep warm.
7. In the same skillet, melt butter over medium heat. Add spinach and sauté until just wilted, about 1 minute.
8. Remove skillet from heat. Stir in feta cheese and lemon juice until cheese begins to melt.
9. Divide spinach mixture among plates. Top with salmon fillets.

With its crispy skin and tender interior, the salmon pairs perfectly with the creamy feta and vibrant spinach. Serve with a side of quinoa or crusty bread to soak up the juices.

Blackened Salmon and Shrimp Skewers

Savory and smoky, these skewers bring the heat with a perfectly charred crust and tender interior. Ideal for summer grilling, they’re a crowd-pleaser with minimal fuss.

Ingredients

• 1 lb fresh wild-caught salmon, cut into 1-inch cubes
• 1 lb large Gulf shrimp, peeled and deveined
• 2 tbsp bold Cajun seasoning
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 lemon, juiced and zested
• 4 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high, 400°F.
2. In a large bowl, toss salmon and shrimp with olive oil, Cajun seasoning, black pepper, and sea salt until evenly coated.
3. Thread salmon and shrimp alternately onto skewers, leaving small gaps between pieces for even cooking.
4. Place skewers on the grill. Cook for 3 minutes per side, turning once, until salmon is just opaque and shrimp are pink.
5. Squeeze fresh lemon juice over skewers before serving for a bright finish.

The skewers boast a crispy, spice-rubbed exterior with juicy, flaky salmon and plump shrimp. Serve over a bed of cilantro-lime rice or alongside a crisp cucumber salad for a refreshing contrast.

Blackened Salmon with Lemon Butter Sauce

Perfectly seared blackened salmon meets a tangy lemon butter sauce in this quick, flavor-packed dish.

Ingredients

• 4 (6-oz) skin-on salmon fillets, patted dry
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 cup unsalted butter, divided
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat a large cast-iron skillet over medium-high heat until smoking hot, about 5 minutes.
2. Mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and salt in a small bowl. Rub mixture evenly over salmon fillets.
3. Add 1/4 cup butter to skillet. Immediately place salmon fillets skin-side down. Cook for 3 minutes without moving.
4. Flip salmon carefully. Cook for another 3 minutes until blackened but still moist inside. Remove from skillet.
5. Reduce heat to low. Add remaining 1/4 cup butter, lemon juice, and zest to skillet. Stir until butter melts and sauce thickens slightly, about 1 minute.
6. Drizzle sauce over salmon. Garnish with chopped parsley.

Kitchen tip: For extra crispy skin, press salmon down gently with a spatula for the first minute of cooking. The blackened crust locks in juices, while the lemon butter sauce adds a bright finish. Serve over a bed of wild rice or with roasted asparagus for a complete meal.

Conclusion

Great flavors await in our roundup of 22 Spicy Blackened Salmon Recipes! Whether you’re craving a quick weeknight dinner or a show-stopping meal, these dishes promise to delight. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the spice with friends by pinning this article on Pinterest. Happy cooking!