I have a thing for fish. I love it.
I could eat fish most nights of the week and enjoy nearly every variety. My kids share that love, especially for battered, deep-fried fish with ketchup. I enjoy fried fish too, but I prefer something quicker and lighter for a regular weeknight.
The dish shown here is an easy Cajun blackened salmon, coated with a homemade smoked Cajun spice blend, seared briefly in a cast-iron skillet, and served over rice with fresh mango salsa.
Is the Homemade Smoked Cajun Spice Blend spicy?
That depends entirely on you. The beauty of making your own spice blend is that you control the heat level. The version here is moderate; you can reduce the cayenne for milder heat or add more if you like it fiery. The key flavor comes from smoked sweet paprika.
Below is a concise list of the spices used to make the smoked Cajun blend. If you prefer, you can source these spices from your usual suppliers.
- Smoked Sweet Paprika
- Coarse Kosher Salt
- Granulated Garlic (garlic powder)
- Granulated Onion (onion powder)
- Thyme
- Oregano
- Ground Cayenne Pepper (adjust to taste)
- Black Pepper
This mix yields a generous jar of seasoning that’s versatile—excellent on salmon, chicken, pork, roasted vegetables, popcorn, or tortilla chips.
Easy Cajun Blackened Salmon
This is a straightforward, family-friendly salmon recipe. The fillets in the photos came from frozen, individually wrapped portions, but fresh fillets work equally well when available.
If you’re using frozen fillets, thaw them fully before cooking. Thawing in the microwave can lead to uneven cooking and a rubbery texture, so thaw according to package directions or overnight in the refrigerator.
Three simple steps make this salmon taste great: thaw properly, season generously, and cook carefully.
When the fillets are thawed and unwrapped, pat them lightly with a paper towel to remove excess moisture. Season both sides with the smoked Cajun spice blend—about 1/2 to 2 teaspoons per side depending on fillet size and your taste.
Heat a clean, dry cast-iron skillet over medium-high heat. Add a high-smoke-point oil (canola, grapeseed, or peanut), swirl to coat, and wait until it shimmers. Lay the seasoned fillet in the pan and don’t move it until it’s cooked about two-thirds of the way up the sides. If the spices begin to char too quickly, lower the heat a touch.
Flip carefully once the fish is mostly opaque up the sides, cook until opaque through, then remove to a plate and tent loosely with foil for a few minutes to rest. The residual heat will finish cooking the fish while preserving the crisp, blackened spice crust.
Leftovers are wonderful: flaked blackened salmon makes a delicious Caesar salad topping or a flavorful addition to a pasta salad in place of smoked salmon.
Leftover blackened salmon is surprisingly versatile and very tasty.
Optional serving suggestions include hot cooked rice and a scoop of fresh mango salsa or another fruit salsa for a bright contrast to the spice.
Recipe
Easy Cajun Blackened Salmon | Quick and Easy Main Dish
Rebecca Lindamood
Ingredients
For the Smoked Cajun Spice Blend:
- 6 tablespoons smoked sweet paprika
- 4 tablespoons kosher salt
- 4 tablespoons garlic powder
- 3 tablespoons dried thyme
- 2 tablespoons onion powder
- 2 tablespoons cayenne pepper (adjust or omit to taste)
- 2 tablespoons dried oregano
- 1 tablespoon black pepper
For the Cajun Blackened Salmon (per serving):
- 1 skinless, boneless salmon fillet (thawed if frozen)
- 1 teaspoon (or more) homemade smoked Cajun spice blend, to taste
- 2 teaspoons canola, grapeseed, or peanut oil
Optional, for serving:
- Hot cooked rice
- Mango salsa or other fruit salsa
Instructions
To Make the Smoked Cajun Spice Blend:
- Whisk all the ingredients together and store in an airtight jar for up to six months.
To Make the Cajun Blackened Salmon:
- Pat both sides of the fillet lightly with a paper towel to remove excess moisture. Sprinkle at least 1/2 teaspoon of the spice blend on each side; use up to 2 teaspoons per side for a stronger flavor or a larger fillet.
- Preheat a clean, dry cast-iron skillet over medium-high for about a minute. Add the oil and swirl. When the oil shimmers, place the seasoned fillet in the pan and do not move it until the fish looks cooked about two-thirds of the way up the sides. If the spices begin to burn, lower the heat slightly. Flip once and cook until the fish is opaque through. Transfer to a plate and tent loosely with foil for a couple of minutes before serving.
To Serve:
- Serve the fillets over hot rice with a scoop of mango salsa or your preferred fruit salsa.
Nutrition
Carbohydrates: 58 g
Protein: 40 g
Fat: 19 g
Saturated Fat: 2 g
Cholesterol: 93 mg
Sodium: 880 mg
Potassium: 1318 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 2580 IU
Vitamin C: 2.1 mg
Calcium: 72 mg
Iron: 3.2 mg
Nutritional information is an estimate. Calculate with your actual ingredients if precise values are needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation.
This post was originally published on August 22, 2013.
