Recently I shared a Blackened Red Snapper recipe on the blog. With leftover blackening seasoning and some of my Whole30 Tartar Sauce, I quickly put together this easy Blackened Pan Seared Salmon and posted it to Instagram Stories. The response was so enthusiastic I wanted to give the recipe a proper home here on the blog.
This dish is straightforward, reliable, and full of flavor: a crisp, blackened crust on the salmon paired with a tangy, dill-forward tartar sauce. If you’re short on time, you’ll love how quickly this comes together, and if you’re cooking for a crowd, it scales easily. While the salmon alone is excellent, serving it with the Whole30 Tartar Sauce (link below) elevates it to weeknight-dinner magic.
CLICK HERE for the Tartar Sauce Recipe.
Looking for more salmon recipes? Try these!
Seared Salmon with Lemon-Chive Beurre Blanc
Perfect Pan-Roasted Salmon
Sheet Pan Green Goddess Salmon with Bacony Brussels Sprouts
Blackened Salmon with Tartar Sauce
Ingredients
For the Seasoning Mixture:
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional; reduce for less heat)
For the Salmon:
- 4 (6-ounce) salmon fillets, skin on or off as you prefer
- 2 tablespoons avocado oil (or another high smoke-point oil)
- 1/2 lemon, sliced into wedges, for serving
- Whole30 Tartar Sauce, for serving (see recipe link above)
Instructions
For the Seasoning Mixture:
- In a small bowl, whisk together all the seasoning ingredients until evenly combined.
For the Salmon:
- Pat the salmon dry with paper towels. Using your hands, divide the seasoning mixture evenly and gently rub it over the top (flesh side) of each fillet.
- Heat the avocado oil in a nonstick or well-seasoned skillet over medium-high heat. When the oil is hot but not smoking, place the salmon fillets into the pan, flesh side down.
- Press gently so the fillets make good contact with the pan. Cook until a dark, blackened crust forms, about 3 minutes. Carefully flip the fillets to the skin side and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes depending on thickness.
- Serve immediately with lemon wedges and a generous spoonful of Whole30 Tartar Sauce on the side.
Nutrition information is automatically calculated by the site and should be used only as an approximation.
Additional Info
Serves: 4
Active time: 10–15 minutes. Total time: 15–20 minutes.
Author: Alex Snodgrass
Tips, Variations & Serving Suggestions
Blackening seasoning creates a bold, smoky crust without overpowering the salmon’s natural flavor. Using a high smoke-point oil like avocado oil and a hot pan helps the spices char quickly and develop texture while keeping the center tender and juicy.
To ensure even cooking, choose fillets of similar thickness. If your fillets are particularly thick, finish them briefly in a 375°F (190°C) oven after searing to avoid over-browning the crust while cooking through the center. If you’re using skin-on fillets, sear flesh side first to build the crust, then flip and cook briefly skin side down to crisp the skin.
For a milder version, omit or reduce the cayenne. You can also swap smoked paprika for regular paprika for a less intense smoky note. Serve the salmon with simple sides such as roasted vegetables, a green salad, steamed rice, or cauliflower rice to keep the meal light and balanced.
Make-ahead and storage: The seasoning mixture can be mixed ahead and stored in an airtight container for several weeks. Cooked salmon is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days and reheated gently in a low oven or enjoyed cold over a salad.
If you liked this recipe, try the other salmon recipes listed above for more ways to enjoy salmon any night of the week.
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