Looking to spice up your dinner routine? These 18 Cajun-style blackened salmon recipes bring bold, fiery flavor to your table in minutes. Perfect for busy weeknights when you crave something exciting yet easy, each dish promises that signature crispy crust and tender, flaky fish. Get ready to transform your meals with these irresistible, restaurant-worthy creations—your taste buds are in for a treat!
Cajun Blackened Salmon Tacos
Oh my goodness, these Cajun blackened salmon tacos are about to become your new weeknight obsession! They come together in under 30 minutes but taste like you spent hours in the kitchen. You get that perfect crispy, spicy crust on the salmon paired with cool, crunchy toppings—it’s absolute magic.
Ingredients
– 1 lb salmon fillets, skin removed (or sub with firm white fish)
– 2 tbsp Cajun seasoning (adjust to your preferred spice level)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 8 small corn tortillas
– 1 cup shredded purple cabbage
– 1/2 cup sour cream (or Greek yogurt for a lighter option)
– 1 lime, cut into wedges
– 1/4 cup chopped fresh cilantro
– 1 avocado, sliced
Instructions
1. Pat the salmon fillets completely dry with paper towels—this helps the seasoning stick and creates a better crust.
2. Rub both sides of each salmon fillet evenly with the Cajun seasoning, pressing gently to adhere.
3. Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place salmon in the hot skillet and cook undisturbed for 4 minutes until a dark crust forms on the bottom.
5. Flip salmon carefully using a thin spatula and cook for another 3-4 minutes until internal temperature reaches 145°F.
6. Remove salmon from skillet and let rest on a cutting board for 2 minutes to allow juices to redistribute.
7. While salmon rests, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Flake the rested salmon into large chunks using a fork.
9. Assemble tacos by dividing salmon among warmed tortillas.
10. Top each taco with shredded purple cabbage, a dollop of sour cream, avocado slices, and fresh cilantro.
11. Squeeze fresh lime juice over each taco right before serving.
Crispy, spicy salmon flakes contrast beautifully with the cool, creamy toppings in every bite. Consider serving these with a side of black beans or mango salsa for a complete meal that feels both indulgent and fresh.
Blackened Salmon Salad with Avocado Dressing
A perfectly seared piece of salmon makes any salad feel special, and this blackened version brings serious flavor without much effort. You get crispy, spice-rubbed fish over fresh greens, all tied together with a creamy avocado dressing that’s basically a dream. It’s the kind of meal that feels fancy but comes together in under 30 minutes.
Ingredients
- 2 (6 oz) salmon fillets, skin-on or skinless (skin helps keep them moist)
- 1 tbsp blackening seasoning (store-bought or homemade blend)
- 1 tbsp olive oil (or any high-heat oil like avocado)
- 5 oz mixed greens (about 5 generous handfuls)
- 1 ripe avocado, pitted and peeled
- 1/4 cup plain Greek yogurt (or sour cream for extra richness)
- 2 tbsp lime juice (freshly squeezed tastes brightest)
- 2 tbsp water (to thin the dressing as needed)
- 1/4 tsp salt (adjust if your seasoning blend is salty)
- 1/4 cup sliced red onion (soak in cold water for 5 minutes to mellow the bite)
- 1/4 cup cherry tomatoes, halved
Instructions
- Pat the salmon fillets completely dry with paper towels—this helps the spice rub stick and ensures a good sear.
- Rub the blackening seasoning evenly over all sides of the salmon, pressing gently so it adheres.
- Heat the olive oil in a cast-iron or heavy skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the salmon in the hot skillet and cook undisturbed for 4–5 minutes, until the bottom is dark and crusty.
- Flip the salmon using a thin spatula and cook for another 3–4 minutes, until the internal temperature reaches 125°F for medium or 135°F for well-done.
- Transfer the salmon to a plate to rest—it will continue cooking slightly as it cools.
- In a blender, combine the avocado, Greek yogurt, lime juice, water, and salt.
- Blend the dressing on high until completely smooth, scraping down the sides if needed.
- Divide the mixed greens between two plates and top with the sliced red onion and halved cherry tomatoes.
- Flake the rested salmon into large chunks and arrange it over the salads.
- Drizzle the avocado dressing generously over everything.
Delightfully textured, this salad balances the crisp greens and juicy tomatoes with that bold, crusty salmon. The creamy avocado dressing cools everything down while adding a tangy kick. Try serving it with warm tortilla chips for scooping up extra dressing—it’s too good to leave behind.
Blackened Salmon and Quinoa Bowl
Busy weeknights call for meals that come together fast but still feel special. This blackened salmon and quinoa bowl is exactly that—a colorful, satisfying dinner you can whip up in under 30 minutes. You’ll love how the spicy crust on the salmon pairs with the fluffy quinoa and crisp veggies.
Ingredients
– 2 (6 oz) salmon fillets, skinless (or skin-on if preferred)
– 1 cup quinoa, rinsed (for fluffier results)
– 2 cups water
– 1 tbsp blackening seasoning (store-bought or homemade)
– 1 tbsp olive oil (or any neutral oil)
– 1 avocado, sliced (add right before serving)
– 1 cup cherry tomatoes, halved
– 1 lime, cut into wedges (for squeezing over finished bowls)
– 2 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove quinoa from heat, fluff with a fork, and let it stand covered for 5 minutes to steam.
5. Pat 2 salmon fillets dry with paper towels to ensure a good sear.
6. Rub 1 tbsp blackening seasoning evenly over all sides of each salmon fillet.
7. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
8. Place seasoned salmon fillets in the hot skillet and cook for 4–5 minutes until a dark crust forms.
9. Flip salmon carefully using a spatula and cook for another 3–4 minutes until internal temperature reaches 145°F.
10. Transfer cooked salmon to a cutting board and let rest for 2 minutes before flaking.
11. Halve 1 cup cherry tomatoes while salmon rests.
12. Slice 1 avocado and chop 2 tbsp fresh cilantro if using.
13. Divide cooked quinoa between two bowls and top with flaked salmon, cherry tomatoes, and avocado slices.
14. Garnish with cilantro and serve immediately with lime wedges on the side.
Just flake that perfectly cooked salmon over your quinoa and dig in—the contrast between the crispy, spice-rubbed exterior and tender interior is incredible. Try drizzling with a little extra lime juice or adding a dollop of Greek yogurt for creaminess.
Blackened Salmon with Mango Salsa
Craving something that feels fancy but comes together in a flash? This blackened salmon with mango salsa is your new weeknight hero—it’s bold, bright, and seriously satisfying.
Ingredients
- 2 salmon fillets (about 6 oz each), skin-on or skinless
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (adjust for heat preference)
- 1/4 tsp salt
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeds removed and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice (freshly squeezed preferred)
Instructions
- Pat the salmon fillets completely dry with paper towels to ensure a crisp crust.
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne, and salt to create the blackening spice blend.
- Rub the spice mixture evenly over all sides of the salmon fillets.
- Heat a cast-iron skillet over medium-high heat until very hot, about 3–4 minutes.
- Add the olive oil to the hot skillet and swirl to coat the bottom.
- Place the salmon in the skillet and cook for 4–5 minutes without moving it to develop a dark crust.
- Flip the salmon using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
- While the salmon cooks, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a medium bowl to make the salsa.
- Remove the salmon from the skillet and let it rest for 2 minutes before serving.
- Top the salmon with the mango salsa just before serving.
Keep it simple by serving this over cilantro-lime rice or alongside crispy roasted sweet potatoes. The flaky, spice-crusted salmon pairs perfectly with the sweet, juicy salsa—it’s a combo you’ll want to make again and again.
Blackened Salmon Sandwich with Spicy Aioli
Who says fancy restaurant meals can’t happen in your own kitchen? You’re about to make a blackened salmon sandwich that’s bursting with flavor and surprisingly simple to pull off. This sandwich delivers that perfect crispy-on-the-outside, tender-on-the-inside salmon with a spicy kick you’ll love.
Ingredients
– 2 (6 oz) salmon fillets, skin removed
– 2 burger buns, brioche or potato rolls work great
– 2 tbsp mayonnaise
– 1 tbsp sriracha, adjust for more or less heat
– 1 tsp lemon juice, fresh squeezed is best
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper, optional for extra spice
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil, or any neutral oil
– 2 lettuce leaves, butter lettuce or romaine
– 4 thin tomato slices
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure proper searing.
2. In a small bowl, mix mayonnaise, sriracha, and lemon juice to create the spicy aioli.
3. In another small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the blackening seasoning.
4. Rub the blackening seasoning mixture evenly over all sides of both salmon fillets.
5. Heat olive oil in a cast iron skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place seasoned salmon fillets in the hot skillet and cook for 4 minutes without moving them.
7. Flip the salmon fillets using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
8. Remove salmon from skillet and let rest for 2 minutes to allow juices to redistribute.
9. While salmon rests, lightly toast the burger buns in the same skillet for 1 minute until golden.
10. Spread spicy aioli on both sides of each toasted bun.
11. Place one lettuce leaf on the bottom half of each bun.
12. Add two tomato slices on top of the lettuce on each bun.
13. Place one rested salmon fillet on top of the tomato slices for each sandwich.
14. Close sandwiches with the top buns and press gently.
Nothing beats that satisfying crunch when you bite into the perfectly blackened crust, followed by the flaky, moist salmon inside. The spicy aioli cuts through the richness beautifully, making this sandwich feel both indulgent and balanced. Try serving it with sweet potato fries or a simple side salad for a complete meal that’ll have everyone asking for seconds.
Blackened Salmon Stuffed Bell Peppers
Gosh, you know those nights when you want something healthy but also packed with flavor? These blackened salmon stuffed bell peppers are your answer—they’re surprisingly easy to throw together and feel like a restaurant-quality meal without the fuss. Perfect for a busy weeknight or when you’re craving something a little fancy but totally doable.
Ingredients
– 4 medium bell peppers, any color (halved lengthwise and seeded)
– 1 lb salmon fillet, skin removed (cut into ½-inch cubes)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp blackened seasoning (store-bought or homemade blend)
– 1 cup cooked quinoa (cooled)
– ½ cup diced red onion (about ¼-inch pieces)
– ½ cup crumbled feta cheese (plus extra for topping)
– ¼ cup chopped fresh parsley (or cilantro if preferred)
– 1 tbsp lemon juice (freshly squeezed)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper (freshly ground)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the bell pepper halves cut-side up on the prepared baking sheet.
3. In a medium bowl, toss the salmon cubes with olive oil and blackened seasoning until evenly coated.
4. Heat a skillet over medium-high heat and cook the seasoned salmon for 2–3 minutes per side, until lightly blackened but still tender inside.
5. Tip: Don’t overcrowd the skillet—work in batches if needed for even browning.
6. In a large bowl, combine the cooked quinoa, red onion, feta, parsley, lemon juice, salt, and pepper.
7. Gently fold in the blackened salmon until just mixed.
8. Spoon the salmon-quinoa mixture evenly into each bell pepper half, pressing down lightly.
9. Bake at 375°F for 20–25 minutes, until peppers are tender-crisp and filling is heated through.
10. Tip: For extra browning, broil for the last 2 minutes, watching closely to avoid burning.
11. Remove from oven and let rest for 5 minutes before serving.
12. Tip: Letting them rest helps the flavors meld and makes them easier to handle.
More than just a pretty plate, these peppers deliver a smoky kick from the salmon against the sweet, tender bell pepper. The quinoa keeps it light but satisfying, while the feta adds a creamy tang. Try serving them over a bed of greens with a squeeze of lemon for a complete meal that feels special any night of the week.
Blackened Salmon with Lemon Herb Rice
Getting a restaurant-quality meal on your table in under 30 minutes is totally doable. This blackened salmon with lemon herb rice is your new weeknight hero—it’s flavorful, healthy, and so simple you’ll make it on repeat.
Ingredients
- 2 (6 oz) salmon fillets, skin-on or skinless
- 1 tbsp blackening seasoning, or your favorite Cajun spice blend
- 1 tbsp olive oil, or any neutral oil
- 1 cup long-grain white rice
- 2 cups water or chicken broth for more flavor
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, chopped, or 2 tsp dried
- 1 tbsp butter, optional for extra richness
- Salt to taste, about 1/2 tsp for the rice
Instructions
- Pat the salmon fillets completely dry with paper towels.
- Rub the blackening seasoning evenly over all sides of the salmon.
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice, water, and salt in a medium saucepan.
- Bring the rice to a boil over high heat.
- Reduce heat to low, cover the saucepan, and simmer for 15 minutes.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place the seasoned salmon in the hot skillet.
- Cook the salmon for 4-5 minutes until a dark crust forms on the bottom.
- Flip the salmon carefully using a spatula.
- Cook for another 3-4 minutes until the internal temperature reaches 145°F.
- Remove the salmon from the skillet and let it rest on a plate.
- Remove the cooked rice from heat and let it stand covered for 5 minutes.
- Fluff the rice with a fork.
- Stir the lemon zest, lemon juice, and chopped parsley into the rice.
- Add butter to the rice if using and stir until melted.
Really, the contrast between the spicy, crispy salmon crust and the bright, fluffy rice is what makes this dish special. Try serving it with a simple arugula salad or roasted asparagus for a complete meal that feels fancy but comes together effortlessly.
Blackened Salmon and Asparagus Skillet
Craving something delicious that comes together in one pan? You’re in luck—this blackened salmon and asparagus skillet is packed with flavor and ready in under 30 minutes. It’s the kind of meal that feels fancy but is totally doable on a busy weeknight.
Ingredients
- 2 salmon fillets (6 oz each), skin removed
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, cut into wedges
Instructions
- Pat the salmon fillets dry with paper towels to help the seasoning stick better.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper to create the blackening seasoning.
- Rub the seasoning mixture evenly over both sides of the salmon fillets.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the seasoned salmon fillets in the hot skillet and cook for 4–5 minutes until a dark crust forms on the bottom.
- Flip the salmon carefully using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
- Transfer the cooked salmon to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Toss in the asparagus pieces and sauté for 5–6 minutes, stirring occasionally, until tender-crisp and bright green.
- Squeeze fresh lemon juice over the asparagus and toss to coat.
- Return the salmon to the skillet, nestling it among the asparagus.
Flaky, perfectly spiced salmon pairs beautifully with the tender-crisp asparagus in this one-pan wonder. The smoky crust gives way to moist flesh, while a squeeze of lemon brightens every bite. Serve it over quinoa or with crusty bread to soak up the flavorful pan juices.
Blackened Salmon Caesar Salad
Wondering how to make your salad game stronger? This blackened salmon Caesar salad is your answer. You get perfectly spiced, flaky fish over crisp romaine with that classic creamy dressing—it’s a restaurant-worthy meal you can whip up at home in no time.
Ingredients
– 2 (6 oz) salmon fillets, skin-on or skinless
– 1 tbsp blackening seasoning, or Cajun seasoning blend
– 1 tbsp olive oil, or any neutral oil
– 1 large head romaine lettuce, chopped into bite-sized pieces
– 1/2 cup Caesar dressing, store-bought or homemade
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1 cup croutons, homemade or store-bought
– 1 lemon, cut into wedges for serving
Instructions
1. Pat the salmon fillets dry with paper towels to help the seasoning stick.
2. Rub 1 tbsp blackening seasoning evenly over all sides of the salmon.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon in the skillet and cook for 4–5 minutes until a dark crust forms.
5. Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
6. Transfer the salmon to a plate and let it rest for 2 minutes.
7. While the salmon rests, place 1 chopped head of romaine lettuce in a large bowl.
8. Drizzle 1/2 cup Caesar dressing over the lettuce and toss to coat evenly.
9. Add 1/4 cup grated Parmesan cheese and 1 cup croutons to the bowl, then toss gently.
10. Divide the salad between two plates.
11. Flake the rested salmon into large chunks and arrange over each salad.
12. Serve immediately with lemon wedges on the side for squeezing over the top. Very satisfying—the salmon’s bold, spicy crust pairs so well with the cool, creamy dressing. Try topping it with extra Parmesan or serving it with garlic bread for a complete, cozy dinner.
Blackened Salmon with Coconut Lime Sauce
Tired of the same old salmon recipes? This blackened salmon with coconut lime sauce is about to become your new weeknight hero. It comes together in under 30 minutes but tastes like something from your favorite restaurant.
Ingredients
- 4 (6-ounce) salmon fillets, skin-on or skinless
- 2 tbsp blackening seasoning, homemade or store-bought
- 2 tbsp olive oil, or any high-heat oil
- 1 (13.5-ounce) can coconut milk, full-fat for creamier sauce
- 2 tbsp fresh lime juice, from about 1 lime
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1 tbsp honey, or maple syrup for vegan option
- 2 tbsp fresh cilantro, chopped, plus more for garnish
- Salt to taste
Instructions
- Pat salmon fillets completely dry with paper towels to ensure a good sear.
- Rub blackening seasoning evenly over all sides of each salmon fillet.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place salmon in the hot skillet and cook undisturbed for 4-5 minutes until a dark crust forms.
- Flip salmon carefully using a thin spatula and cook for another 3-4 minutes until internal temperature reaches 125°F for medium.
- Transfer salmon to a plate and tent with foil to keep warm.
- Reduce heat to medium and add garlic to the same skillet, cooking for 30 seconds until fragrant.
- Pour in coconut milk, scraping up any browned bits from the bottom of the pan.
- Stir in lime juice, lime zest, and honey, then simmer for 3-4 minutes until slightly thickened.
- Remove sauce from heat and stir in chopped cilantro and salt to taste.
- Serve salmon immediately with coconut lime sauce spooned over the top.
Now that rich, spicy crust gives way to tender, flaky salmon underneath. The creamy coconut lime sauce balances the heat perfectly—try serving it over jasmine rice to soak up every last drop.
Blackened Salmon and Sweet Potato Hash
Feeling like you need a dinner that’s both impressive and easy? This blackened salmon with sweet potato hash comes together in under 30 minutes. You’ll love how the spicy crust on the fish pairs with the sweet, caramelized potatoes.
Ingredients
- 1 lb salmon fillets, skin-on or skinless
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 tbsp olive oil (or any neutral oil)
- 1 tbsp blackening seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
- 1 lemon, cut into wedges for serving
Instructions
- Preheat your oven to 400°F.
- Place the diced sweet potatoes on a baking sheet.
- Drizzle the sweet potatoes with 1 tablespoon of olive oil.
- Sprinkle the sweet potatoes with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Toss the sweet potatoes until evenly coated with oil and seasonings.
- Spread the sweet potatoes in a single layer on the baking sheet.
- Roast the sweet potatoes for 15 minutes at 400°F.
- Pat the salmon fillets dry with paper towels while the potatoes roast.
- Rub 1 tablespoon of blackening seasoning evenly over all sides of the salmon fillets.
- Heat a large oven-safe skillet over medium-high heat for 2 minutes.
- Place the seasoned salmon fillets in the hot skillet, presentation-side down.
- Sear the salmon for 2 minutes without moving it to develop a crust.
- Flip the salmon fillets carefully using a spatula.
- Transfer the skillet to the oven with the sweet potatoes.
- Bake the salmon for 8-10 minutes at 400°F, until it flakes easily with a fork.
- Remove both the salmon and sweet potatoes from the oven.
- Divide the roasted sweet potato hash among serving plates.
- Top each portion of hash with a blackened salmon fillet.
- Garnish with 2 tablespoons of chopped fresh parsley.
- Serve immediately with lemon wedges on the side.
Hearty and satisfying, the flaky salmon with its crispy spice crust melts against the soft, sweet potatoes. Squeeze fresh lemon over everything to brighten the rich flavors. This dish works beautifully served over greens or alongside a simple arugula salad for a complete meal.
Blackened Salmon Sushi Rolls
Oh, you’re going to love this twist on sushi night. Blackened salmon sushi rolls bring that spicy, smoky flavor right into your favorite handheld meal. They’re surprisingly easy to make at home and perfect for impressing guests or just treating yourself.
Ingredients
– 1 lb salmon fillet, skin removed
– 2 tbsp blackening seasoning
– 1 tbsp olive oil (or any high-heat oil)
– 2 cups sushi rice, cooked and cooled
– 3 tbsp rice vinegar
– 4 nori sheets
– 1 avocado, sliced
– 1 cucumber, julienned
– 1/4 cup mayonnaise
– 1 tbsp sriracha
Instructions
1. Pat the salmon fillet completely dry with paper towels to ensure a good sear.
2. Rub 2 tablespoons of blackening seasoning evenly over all sides of the salmon.
3. Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the seasoned salmon in the hot skillet and cook for 4 minutes without moving it.
5. Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
6. Transfer the cooked salmon to a plate and let it rest for 5 minutes to allow juices to redistribute.
7. Flake the rested salmon into small pieces using two forks.
8. Mix 2 cups of cooled sushi rice with 3 tablespoons of rice vinegar until well combined.
9. Place one nori sheet shiny-side down on a bamboo sushi mat.
10. Spread about 1/2 cup of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.
11. Arrange flaked salmon, avocado slices, and julienned cucumber in a horizontal line across the bottom third of the rice.
12. Carefully roll the sushi away from you, applying gentle pressure to form a tight cylinder.
13. Repeat the rolling process with the remaining ingredients.
14. Mix 1/4 cup mayonnaise with 1 tablespoon sriracha to create spicy mayo.
15. Slice each roll into 8 pieces using a sharp knife dipped in water between cuts.
16. Drizzle the spicy mayo over the sliced rolls before serving.
Fantastic! The contrast between the crispy, spicy blackened salmon and the cool, creamy avocado makes every bite exciting. Serve these immediately with extra sriracha mayo for dipping, or pack them for a next-level lunch that’ll make everyone jealous.
Blackened Salmon with Cilantro Lime Butter
Sometimes you just need a restaurant-quality meal that comes together in under 30 minutes. This blackened salmon is exactly that—a flavor-packed, crispy-skinned fillet topped with a bright, herby butter that melts right over the top. You’ll be amazed at how simple it is to get that perfect crust at home.
Ingredients
- 2 (6-ounce) salmon fillets, skin-on or skinless (skin-on gives extra crispiness)
- 1 tbsp smoked paprika (for that signature smoky flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust for more or less heat)
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2 tbsp olive oil (or any neutral high-heat oil)
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ½ tsp lime zest
Instructions
- Pat the salmon fillets completely dry with paper towels to ensure a crisp crust.
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne, oregano, and salt to create the blackening spice blend.
- Rub the spice mixture evenly over all sides of the salmon fillets.
- Heat a cast-iron or heavy-bottomed skillet over medium-high heat until very hot, about 3–4 minutes.
- Add the olive oil to the hot skillet and swirl to coat the bottom.
- Place the salmon fillets in the skillet, presentation-side down, and press gently with a spatula for 10 seconds to maximize contact.
- Cook the salmon for 4–5 minutes without moving it, until a dark crust forms and it releases easily from the pan.
- Flip the salmon and cook for another 2–3 minutes, until the internal temperature reaches 125°F for medium or 135°F for well-done.
- While the salmon cooks, combine the softened butter, cilantro, lime juice, and lime zest in a small bowl to make the cilantro lime butter.
- Remove the salmon from the skillet and let it rest for 2 minutes on a plate.
- Top each fillet with a generous dollop of the cilantro lime butter just before serving.
Outrageously flaky and tender inside with that spicy, crackly crust, this salmon is a total showstopper. The zesty butter melts into every nook, balancing the heat with fresh, citrusy notes. Try serving it over cilantro lime rice or with a simple avocado salad for a complete meal that feels fancy but is totally doable on a busy night.
Blackened Salmon and Black Bean Quesadillas
Picture this: you’re craving something with bold flavor but minimal effort. These blackened salmon and black bean quesadillas deliver restaurant-worthy taste with straightforward kitchen steps.
Ingredients
- 1 lb salmon fillets, skin removed (or sub with 2 cups cooked, flaked salmon)
- 1 tbsp blackening seasoning (adjust for more or less spice)
- 1 tbsp olive oil (or any neutral oil)
- 4 large flour tortillas (10-inch size works best)
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese (or pepper Jack for extra heat)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1/2 lime, cut into wedges (for squeezing over finished quesadillas)
Instructions
- Pat the salmon fillets completely dry with paper towels—this helps the seasoning stick and creates a better sear.
- Rub the blackening seasoning evenly over all sides of the salmon fillets.
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
- Place seasoned salmon in the hot skillet and cook for 4-5 minutes per side, until a dark crust forms and internal temperature reaches 145°F.
- Transfer cooked salmon to a plate and use a fork to flake it into bite-sized pieces.
- Wipe the skillet clean with a paper towel and return to medium heat.
- Place one tortilla in the skillet and sprinkle 1/4 cup of cheese evenly over half of it.
- Top the cheese with 1/4 of the black beans and 1/4 of the flaked salmon.
- Sprinkle another 1/4 cup of cheese over the filling—the double cheese layer helps bind everything together.
- Fold the empty half of the tortilla over the filling and press down gently with a spatula.
- Cook for 2-3 minutes per side, until golden brown and crispy, flipping carefully with the spatula.
- Repeat steps 7-11 with remaining tortillas and filling.
- Cut each quesadilla into wedges and garnish with fresh cilantro if using.
Just out of the skillet, these quesadillas offer the perfect contrast between the crispy tortilla exterior and the tender, flaky salmon inside. The blackening spice adds a smoky kick that plays beautifully against the creamy beans and melted cheese. Try serving them with a simple avocado crema or extra lime wedges for squeezing—the bright acidity cuts through the richness beautifully.
Blackened Salmon with Roasted Brussels Sprouts
Kicking off your weeknight dinner with something both healthy and delicious? This blackened salmon with roasted Brussels sprouts comes together in under 30 minutes and delivers restaurant-quality flavor right at home.
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless
– 1 pound Brussels sprouts, trimmed and halved
– 3 tablespoons olive oil, or any neutral oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon cayenne pepper, adjust to taste
– 1 teaspoon dried thyme
– 1 teaspoon salt
– ½ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Place the halved Brussels sprouts on a large baking sheet.
3. Drizzle 2 tablespoons of olive oil over the Brussels sprouts.
4. Season the Brussels sprouts with ½ teaspoon of salt and ¼ teaspoon of black pepper.
5. Toss the Brussels sprouts until evenly coated in oil and seasoning.
6. Roast the Brussels sprouts in the preheated oven for 20 minutes, or until tender and lightly browned at the edges.
7. While the Brussels sprouts roast, pat the salmon fillets completely dry with paper towels. (Tip: Dry salmon ensures a better sear and prevents steaming.)
8. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper to create the blackening spice rub.
9. Rub the spice mixture evenly over all sides of each salmon fillet.
10. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil shimmers.
11. Carefully place the seasoned salmon fillets in the hot skillet.
12. Cook the salmon for 4-5 minutes without moving it, until a dark crust forms on the bottom. (Tip: Don’t overcrowd the skillet—cook in batches if needed for the best crust.)
13. Flip the salmon fillets using a spatula.
14. Cook for another 3-4 minutes on the second side, until the salmon is opaque and flakes easily with a fork. (Tip: The internal temperature should read 145°F when measured with a meat thermometer.)
15. Remove the roasted Brussels sprouts from the oven.
16. Serve the blackened salmon immediately alongside the roasted Brussels sprouts.
Just imagine that first bite—the salmon’s crispy, spice-crusted exterior gives way to tender, flaky flesh, while the roasted Brussels sprouts offer a sweet, caramelized contrast. Try serving it over a bed of creamy polenta or with a squeeze of fresh lemon to brighten all the flavors.
Blackened Salmon and Corn Chowder
Maybe you’re craving something cozy but still exciting for dinner tonight. This blackened salmon and corn chowder brings that perfect balance—it’s creamy, a little spicy, and totally comforting for those chilly evenings when you want a bowl of something special.
Ingredients
- 1 lb salmon fillets, skin removed (or sub with cod if preferred)
- 2 tbsp blackening seasoning (adjust to taste for spice level)
- 2 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 3 cups frozen corn kernels (thawed works best)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Pat the salmon fillets dry with paper towels to help the seasoning stick better.
- Rub the blackening seasoning evenly over all sides of the salmon.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Place the seasoned salmon in the hot oil and cook for 3–4 minutes per side until a dark crust forms and the internal temperature reaches 145°F.
- Remove the salmon from the pot and set it aside on a plate to rest.
- Add the remaining 1 tablespoon of olive oil to the same pot.
- Sauté the diced onion for 4–5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
- Add the diced potatoes and bring the broth to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 12–15 minutes until the potatoes are fork-tender.
- Stir in the thawed corn kernels and smoked paprika.
- Pour in the heavy cream and simmer uncovered for 5 minutes to let the flavors meld.
- Flake the reserved salmon into bite-sized chunks using a fork.
- Gently stir the flaked salmon into the chowder and heat through for 2 minutes.
- Season with salt and black pepper to taste before serving.
Nothing beats the creamy texture with those tender potato chunks and flaky salmon bits. The smoky heat from the blackening spice really shines through, making each spoonful feel like a warm hug. Try topping it with extra fresh parsley and serving alongside crusty bread for dipping—it’s a meal that feels both rustic and restaurant-worthy.
Summary
Unleash your inner chef with these fiery Cajun salmon recipes! Whether you’re craving quick weeknight dinners or impressive weekend feasts, this collection offers something for every taste. We’d love to hear which recipe becomes your new favorite—drop us a comment below and share your spicy creations on Pinterest for fellow food lovers to discover!
