Blackened Salmon Filets
Looking for salmon with a LOT of flavor? This Blackened Salmon Filet recipe features 9 seasonings that give it an irresistible taste. Member’s Mark™ Cayenne Pepper adds a dose of fairly intense heat – your tastebuds are going to love it!
Tips for Blackening Salmon in a Skillet
Blackening salmon in a skillet is all about high heat, bold seasoning, and timing. Done right, you get a smoky, flavorful crust with a tender, juicy interior.
Prep the salmon properly
- Pat salmon very dry (this is critical for crust)
- Lightly coat with melted butter or oil, then press seasoning on generously
- Let it sit at room temp for ~10 minutes (even cooking)
Use the right pan + heat
- Best pan: cast iron skillet (holds heat for a proper sear)
- Heat pan until very hot (just before smoking)
- Add a thin layer of high-smoke-point oil (like avocado or canola)
If the pan isn’t hot enough, you’ll get soft seasoning—not a crust.
Cooking technique (don’t touch!)
- Place salmon presentation side down first
- Cook 3–4 minutes undisturbed
- Flip carefully and cook another 2–4 minutes
Resist moving it—this is how the crust forms.
Butter finish (optional but amazing)
- Add a small knob of butter in the last minute
- Spoon it over the salmon for extra flavor and sheen
Common mistakes to avoid
- Too much oil → soggy crust
- Low heat → no blackening
- Overcrowding pan → steaming instead of searing
- Too much sugar in seasoning → burns instead of blackens
Flavor upgrades
- Squeeze of fresh lemon at the end
- Serve with a cool contrast (like slaw or crema)
- Add a drizzle of honey or maple for sweet heat balance
Blackened Salmon Filets
Looking for salmon with a LOT of flavor? This Blackened Salmon Filet recipe features 9 seasonings that give it an irresistible taste. Member's Mark™ Cayenne Pepper adds a dose of fairly intense heat - your tastebuds are going to love it!
Ingredients
- 2 tbsp Member’s Mark™ Spanish Style Paprika
- 1 tbsp Member’s Mark™ Ground Cayenne Pepper
- 1 tbsp Member’s Mark™ Granulated Onion Powder
- 2 tsp Member’s Mark™ Sea Salt
- ½ tsp Ground white pepper
- ½ tsp Member’s Mark™ Fine Ground Black Pepper
- ½ tsp Member’s Mark™ Thyme Leaves
- ¼ tsp Member’s Mark™ Dried Basil Leaf
- ¼ tsp Member’s Mark™ Oregano
- 4 Salmon filets skin and bones removed
- ½ cup Member’s Mark™ Unsalted Sweet Cream Butter melted
Instructions
- In a small bowl, mix all of the seasonings. Set aside.
- Brush salmon filets on both sides with ¼ cup melted Member’s Mark™ Unsalted Sweet Cream Butter, and sprinkle evenly with the spice mixture.
- In a large, heavy skillet, heat 2 tablespoons melted butter over high heat. Add salmon and cook until blackened, 2 to 5 minutes.
- Lift filets, add remaining melted butter to the skillet, and flip filets into the butter. Cook until the other side is blackened and fish flakes easily with a fork, 3 to 5 minutes.