This Blackened Salmon Recipe is my at-home version of the BEST meal I ate in Hawaii, with a flavorful spice mix, quick-seared salmon, and an optional sauce & slaw.
Author’s Note
“This Is The Best Salmon I’ve Ever Had!”
Just about every year my husband and I head to Hawaii with his work, and after trying a few different islands, Maui is still my favorite. And honestly, it mostly comes down to the food for me. I know, I know…most people would say the beaches or the views, but I’m always thinking about what I’m going to eat next.
There are a few spots on Maui that I look forward to all year long, and right at the top of that list is Paia Fish Market. It’s no secret. It’s one of the most loved and highest-rated places on the island, and in my opinion, it totally deserves the hype.
I’ve tried a lot of things on the menu, but I always come back to the fresh catch plate. I do half home potatoes, half rice, blackened fish, and it comes with that creamy slaw and plenty of sauce on the side. It’s one of my all-time favorite meals. This last trip, my whole family tried it, and they were just as obsessed.
When I got home, I knew I had to recreate it. After a few tests, I finally landed on a version that I felt was perfect. And based on the reactions at my dinner table, I think this blackened salmon recipe is a winner. My husband and both boys kept saying, “This is the best salmon I’ve ever had!”
Blackened salmon recipe
The Secret To The Best Blackened Salmon
Okay, this is the part I get most excited about. You don’t even have to make the full plate meal. Just make this salmon and I think you’ll be thrilled.
The blackening blend is unreal. It’s bold, flavorful, and basically made for salmon. So much flavor with hardly any effort.
But the real magic is the method. It’s fast, easy, and you don’t have to deal with the skin.
Just slice skinless salmon into thin 1/2-inch strips, toss them in the seasoning, and let them sit for about 20 minutes. Then cook in a hot skillet.
And here’s the fun part. It cooks in just 90 seconds on one side and 60 on the other. In under three minutes, you’ve got perfectly cooked, super flavorful salmon.
Blackened Salmon Recipe Components
| Ingredient | Tip |
|---|---|
| Salmon | Slice into even 1/2-inch strips so the seasoning coats every piece for maximum flavor! |
| Olive oil & lemon | Use fresh lemon for the best flavor. Zest first, then juice, and avoid the white pith. |
| Seasoning blend | If you like less heat, cut back on the cayenne. For more spice, add a pinch more at the end. |
| Optional: Sauce | Make the sauce ahead of time. It gets more flavorful as it sits. |
| Optional: Cabbage | The easiest slaw! Toss thinly shredded cabbage with some of the sauce and it’s ready to go! |
How To Make This Blackened Salmon Recipe
Again, it’s totally fine to make just the salmon, but if you want the full meal, here’s a quick overview:
- Make Slaw: Stir sauce, toss with cabbage, and chill.
- Prep Salmon: Pat dry, remove skin, and slice into thin strips.
- Season: Toss with oil, spices, zest, and juice; marinate 15–20 minutes.
- Cook: Sear in a hot pan 60–90 seconds, flip, and cook 60 seconds more.
- Serve: Plate with slaw and add extra sauce if desired.
More Seafood Favorites:
Blackened Salmon Recipe
Video
Equipment
- Large nonstick pan
Ingredients
- 2 pounds fresh skinless salmon filet see note 1
- 3 tablespoons olive oil divided
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1/8 teaspoon cayenne pepper or add to taste
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large lemon 1/2 tsp zest and 1 tablespoon juice
- 2 large lemons 1 tsp zest + 4 tablespoons juice
- 1 cup mayo
- 3 tablespoons sweet pickle relish or finely diced pickles
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon-style mustard
- Salt & pepper to taste (start with 1/4 tsp each)
- 4 cups green cabbage very thinly shredded
- 1 batch lemon rice
- 1 large lemon optional, for serving
Instructions
- Optional Dill Sauce: Whisk together all ingredients listed under “Dill Sauce” until smooth. Cover and refrigerate until ready to use. The flavor improves as it sits!
- Optional Lemon Rice: Make lemon rice according to the linked recipe above.
- Marinate Salmon: Pat salmon dry. Remove skin if needed, then slice into thin, even 1/2-inch strips. In a large bowl, add 1 tablespoon olive oil, all the seasonings, lemon zest, and lemon juice. Whisk until combined. Add salmon and use a spatula to gently toss until evenly coated. Let stand at room temperature for 15–20 minutes (no longer).
- Cook Salmon: Place a large nonstick pan on the stovetop. Add remaining 1 tablespoon oil and heat to high. Once oil is hot, add salmon in a single layer. It should sizzle on contact! (Don’t overlap salmon; sear in batches). Cook for 60–90 seconds, then flip and cook another 60 seconds or until cooked through (it cooks fast!). Remove and let rest 5 minutes. Wipe out pan and repeat with the remaining oil and salmon.
- Optional Slaw: Place cabbage in a large bowl. Toss with desired amount of dill sauce until lightly coated. Toss well with tongs.
- Assemble: Divide rice among plates. Top with slaw and salmon. Serve with extra sauce and lemon wedges on the side.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
