All Recipes Lunch

Blackened Salmon

Blackened fish is a Louisiana staple thanks to Chef Paul Prudhomme. The technique involves seasoning the fish, in this case salmon, well and cooking it in a very hot pan with a decent amount of butter. The results are intensely flavored salmon with a crust like exterior that’s dark, but not burnt, and tender flaky salmon that isn’t dried out from being over cooked. The salmon will have a small kick to it, but isn’t overpowering and a fresh squeeze of lime juice mellows out the heat for a perfect bite. 

Have you made this yet? Let us know how it went in the comments below! 


2 tsp. packed brown sugar

1 1/2 tsp. kosher salt

1 tsp. paprika

1 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. onion powder

1/2 tsp. dried thyme

1/4 tsp. cayenne pepper

5 tbsp. butter, divided

4 salmon fillets, skin on

Lime wedges, for serving


  1. In a small bowl, whisk together sugar and spices. In a microwave safe bowl, melt 3 tablespoons of butter. Brush butter on tops of fillets and coat with seasonings. 
  2. In a large skillet over medium heat, melt remaining 2 tablespoons butter. Add salmon, skin side up and cook 3 minutes, then flip and cook 2 to 3 minutes more or until it flakes easily with a fork. Serve with limes.


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