Gluten Free/ Low Carb/ Main Dishes/ Paleo/ Popular

Blackened Salmon Fillets

This blackened salmon dish is a mix of spices that give the black appearance yet packs a spicy taste.


The Chief Taster has been on a few business trips and seems to have this every time so thought I would try it.  I finally have got the blend of spices right (according to him) and am now wondering on what vegetable I could try this on so I can taste it myself (as I am a vegetarian).  I tried eggplant but that was not a success.  The search is on.  Or perhaps I could use this spice mix in a soup….now that’s a thought.  I did try the seasoning in a vegetable stir fry and loved it.  This is very easy to make and takes about 15 minutes to prepare and cook.

All the spices before mixing

When I make this, I often double up the spices to store the leftovers in a jar.  There’s something satisfying about having your own spice blend to hand!  I’ve used this on chicken strips too for the Chief Taster which he enjoyed but think he actually prefers the spices with the salmon. 


4.75 from 4 votes
Blackened Salmon
Servings: 2 People
Author: Angela Coleby
  • 4 Skinless salmon fillets
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 cup butter, unsalted melted
  1. Mix all the spices in a bowl.

  2. Brush the salmon fillets on each side with butter and sprinkle the spice mixture on each side of the fillet.

  3. Drizzle the remaining butter on one side of the fillet.

  4. Cook the salmon, butter side down, in large pan for 2-5 minutes on a high heat until it is blackened. Turn and cook the other side for 2-5 minutes until that is blackened.

  5. Eat and enjoy!

Recipe Notes

Serves 2

Nutritional Info per fillet - 1050 Calories, 77g Fat, 82g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs




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  • Reply
    March 30, 2018 at 10:46 pm

    I was just curious if there is a way to lower the calories. Not sure if the fish is high in calories or the rub? Thank you so much. Looks so delicious

    • Reply
      Angela Coleby
      March 31, 2018 at 8:34 am

      I believe it’s the fish and not the rub. Perhaps a smaller piece of fish?

  • Reply
    Deb P.
    March 4, 2018 at 10:54 pm

    Made this tonight. Used a cast iron skillet on the side burner of the grill. Came out wonderful! Excellent spice! Great crust! Will definitely make again. Gone before I remembered to photograph!

    • Reply
      Angela Coleby
      March 6, 2018 at 7:10 am


  • Reply
    Maria Peraino
    December 28, 2017 at 11:56 am

    Excellent! My sons loved it. I will use the recipe again.

    • Reply
      Angela Coleby
      December 28, 2017 at 12:11 pm

      Glad to hear it!

  • Reply
    December 17, 2017 at 5:52 pm

    Turned out great. If you don’t like as much spice dial back on the cayenne but will use this again.

    • Reply
      Angela Coleby
      December 17, 2017 at 5:58 pm

      Glad you enjoyed it. It’s one of my husband’s favourites as he ate this a lot when traveling the region.

  • Reply
    November 9, 2017 at 10:09 pm

    I found this recipe with the link to your blog on It was fabulous! My salmon was thicker, so I seared it off in the pan until it was nice and blackened with a crust, then put it in the oven to cook the rest of the way. Went nicely on top of a salad and my daughter gave it 2 thumbs up, delicious!

    • Reply
      Angela Coleby
      November 9, 2017 at 10:10 pm

      Glad you enjoyed it!!

  • Reply
    Blackened Cauliflower - Divalicious Recipes
    October 7, 2016 at 8:08 am

    […] inspiration for this dish came from the constant cooking of my blackened salmon dish for the Chief Taster.  It can be very frustrating not tasting a dish and relying on […]

  • Reply
    July 16, 2014 at 2:05 pm

    Just made these tonight and they were a hit! Definitely will make these again and worth buying the onion and garlic powder for! Thanks for a great recipe! Can’t wait to try some more!

    • Reply
      July 16, 2014 at 2:09 pm

      Glad you enjoyed them! I used this spice mixture on some cauliflower rice and stir fried veggies last night…delicious! Thanks for popping by my blog!

      • Reply
        July 16, 2014 at 2:46 pm

        Ooh yum that sounds good too! Well my chief taster loved it and I loved that this recipe was so easy and worked first time! x

  • Reply
    Low Carb Is Not Boring
    July 10, 2014 at 8:29 am

    Looks delicious!

  • Reply
    Bunny Eats Design
    July 9, 2014 at 11:08 pm

    Looks delicious and super tasty.

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