Cast Iron Blackened Salmon Recipe

cast iron salmon blackened with habanero salsa in bowl with rice and asparagus

5 from 3 votes

This Cast Iron Blackened Salmon Recipe delivers a perfectly crispy crust with bold, smoky flavor. Cooking salmon in a preheated cast iron skillet locks in moisture while creating a deep, golden sear. A blend of spices enhances the fish without overpowering it, and a quick finish in the pan ensures a tender, flaky interior.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Seafood

Servings:

Calories: 290kcal

Author: Jami Powell

Equipment

Cast iron skillet
Spatula
Mixing Bowl
Measuring Spoons

Ingredients

1 pound salmon fillet, descaled
1 tablespoon olive oil plus more if needed
1 tablespoon blackened seasoning

Blackened Seasoning

½ tablespoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon cayenne pepper adjust to taste
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon salt

Topping

1 cup pineapple habanero salsa

Instructions

Cut the descaled salmon fillet into smaller portions if desired, or leave it whole.
Pat the salmon fillet dry with paper towels. This helps the seasoning stick and ensures a good sear.
Sprinkle the blackened seasoning evenly over the fillet, pressing it gently into the fish to ensure it adheres well.
Place a cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow it to get hot. This typically takes about 3-5 minutes. Add one tablespoon of olive oil to the pan.
Carefully place the seasoned salmon fillet into the hot skillet. Cook for about 3-4 minutes on each side, depending on the thickness of the fillet without moving. The salmon should develop a dark, crusty exterior while remaining moist and flaky inside.
Remove the salmon from the skillet and let it rest for a couple of minutes before serving. This helps the juices redistribute throughout the fish.
Serve the blackened salmon with pineapple habanero salsa and a side of steamed vegetables.

Notes

Storage Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.

Freeze This dish is not freezer-friendly.

Reheat Reheat cast iron salmon in a hot skillet or oven to maintain the crispiness.

Substitutions

Salmon: You can use other firm fish like red snapper or grouper.
Blackened Seasoning: Use a store-bought Cajun seasoning mix if you're short on time.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition