Blackened Salmon

Although tuna and catfish are more often cooked this way, blackened salmon is also delicious. The contrast in texture and heat between the crusty, spicy rub and tender, almost sweet fish is delightful. Be sure to turn the exhaust fan over the range on high before blackening the fish as this technique does create some smoke.

Chef Ian Clark

  • Enlarge Thumbnail for Blackened Salmon
    • Phases1234
    • 4
    • 14 Minutes
    • 6 Minutes
    • 20 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 0g
    • 1g
    • 1g
    • 35g
    • 37g
    • 490


  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon Old Bay seasoning*
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 (6-ounce) salmon steaks, ½-inch thick
  • ¼ cup canola oil, divided


  1. Combine the thyme, oregano, Old Bay seasoning, salt and pepper in a small bowl. Coat each salmon steak with 2 teaspoons of oil; press seasoned rub into flesh on both sides.

  2. Heat the remaining 4 teaspoons oil in a large cast-iron skillet over medium-high heat. Add the salmon and sear until coating is black, about 3 minutes per side. Serve right away.

* A combination of herbs and spices, including celery seed, mustard, red pepper, black pepper, bay leaf, cloves, allspice, ginger, mace, cardamom, cinnamon, paprika and salt, Old Bay seasoning is great for seafood dishes and works on almost all other savory dishes. You can find it in the spice and herb aisle of any supermarket.