20 Spicy Blackened Salmon Recipes Delicious

Spice up your dinner routine with our sizzling collection of 20 Spicy Blackened Salmon Recipes! Perfect for home cooks looking to add a little heat to their meals, these dishes promise bold flavors and quick preparation times. Whether you’re craving a weeknight dinner with a kick or a show-stopping meal for guests, we’ve got you covered. Dive in and discover your next favorite salmon recipe today!

Cajun Blackened Salmon with Mango Salsa

Spice up your dinner routine with this Cajun Blackened Salmon topped with a refreshing Mango Salsa – a perfect blend of heat and sweet that’s sure to impress.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Rub each salmon fillet with 2 tbsp Cajun seasoning, ensuring they’re evenly coated.
3. Place the salmon in the hot skillet and cook for 4-5 minutes on each side, until the outside is blackened and the inside is flaky.
4. While the salmon cooks, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the salsa.
5. Serve the blackened salmon hot, topped with the mango salsa.

The contrast between the spicy, crispy salmon and the cool, sweet salsa creates a symphony of flavors that’s both bold and balanced.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of cayenne to the Cajun seasoning.

Blackened Salmon Tacos with Avocado Crema

These Blackened Salmon Tacos with Avocado Crema are a fiery yet refreshing twist on taco night, perfect for those who love a bit of heat with their cool, creamy avocado.

Ingredients

• 1 lb salmon fillet, skin removed
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• 1 cup shredded purple cabbage
• Lime wedges, for serving

Instructions

1. Preheat a skillet over medium-high heat. Rub the salmon with olive oil, then evenly coat with paprika, garlic powder, onion powder, cayenne pepper, 1/2 tsp salt, and black pepper.
2. Cook the salmon in the skillet for 4 minutes per side, or until the outside is blackened and the inside is just opaque. Remove from heat and let rest for 2 minutes before flaking into chunks.
3. While the salmon cooks, mash the avocado with sour cream, lime juice, and 1/4 tsp salt in a small bowl to make the crema.
4. Warm the tortillas according to package directions. Assemble tacos by layering flaked salmon, avocado crema, shredded cabbage, and cilantro on each tortilla. Serve with lime wedges on the side.

The contrast between the smoky, spicy salmon and the cool, tangy avocado crema makes these tacos a standout dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, add a dash of hot sauce to the avocado crema before serving.

Garlic Butter Blackened Salmon

This Garlic Butter Blackened Salmon is a showstopper that’s surprisingly simple to make, featuring a crispy, spice-crusted exterior and a tender, buttery interior.

Ingredients

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your skillet over medium-high heat and add 1 tablespoon olive oil.
2. In a small bowl, mix together 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3. Brush each salmon fillet with melted butter, then generously coat both sides with the spice mixture.
4. Place the salmon in the hot skillet and cook for 3-4 minutes on each side, until the spices are blackened and the salmon is cooked through.
5. Drizzle with 1 tablespoon lemon juice and sprinkle with 2 tablespoons fresh parsley before serving.

The magic of this dish lies in the contrast between the fiery, crispy crust and the cool, creamy salmon underneath. It’s a perfect example of how a few simple ingredients can transform into something extraordinary.

Tip: For an extra flavor boost, let the salmon marinate in the spice mixture for 10 minutes before cooking.

Blackened Salmon Salad with Honey Mustard Dressing

This Blackened Salmon Salad with Honey Mustard Dressing is a perfect blend of spicy and sweet, making it a standout dish for any meal.

Ingredients

• 2 salmon fillets (6 oz each)
• 1 tbsp blackening seasoning
• 1 tbsp olive oil
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Heat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Coat the salmon fillets evenly with the blackening seasoning and place them in the skillet. Cook for 3-4 minutes per side, or until the salmon is blackened and cooked through.
3. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
4. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and 1/4 cup olive oil. Season with salt and pepper to taste.
5. Drizzle the honey mustard dressing over the salad and toss to combine.
6. Divide the salad between two plates and top each with a blackened salmon fillet.

The contrast between the spicy blackened salmon and the sweet honey mustard dressing creates a flavor explosion that’s hard to resist.

Tip: For an extra crunch, add some toasted almonds or pecans to the salad.

Blackened Salmon and Quinoa Bowl

This Blackened Salmon and Quinoa Bowl is a powerhouse of flavor and nutrition, perfect for a quick yet satisfying meal.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. While quinoa cooks, heat olive oil in a skillet over medium-high heat. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the spice mixture evenly over the salmon fillets.
3. Place salmon in the skillet and cook for 4-5 minutes per side, until the outside is blackened and the inside is cooked through.
4. Fluff the quinoa with a fork and divide between two bowls. Top each with a salmon fillet, avocado slices, cherry tomatoes, and cilantro. Serve with lime wedges on the side.

The contrast of the spicy, crispy salmon with the cool, creamy avocado and fresh tomatoes makes every bite a delight.

Tip: For an extra kick, add a dash of hot sauce to the bowl before serving.

Blackened Salmon Pasta with Creamy Alfredo Sauce

Get ready to impress with this Blackened Salmon Pasta, where spicy meets creamy in the most delightful way.

Ingredients

• 8 oz fettuccine pasta
• 2 salmon fillets (about 6 oz each)
• 1 tbsp blackened seasoning
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, season the salmon fillets evenly with 1 tbsp blackened seasoning.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the salmon and cook for 3-4 minutes per side, or until the outside is blackened and the inside is cooked through. Remove from skillet and set aside.
4. In the same skillet, add 1 tbsp olive oil, 1 tbsp butter, and minced garlic. Sauté for 1 minute until fragrant.
5. Pour in 1 cup heavy cream and bring to a simmer. Stir in 1/2 cup Parmesan cheese until the sauce is smooth and thickened.
6. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Season with salt and pepper to taste.
7. Flake the cooked salmon into large pieces and gently fold into the pasta.
8. Garnish with fresh parsley before serving.

The magic of this dish lies in the contrast between the bold, spicy salmon and the smooth, creamy Alfredo sauce—a pairing that’s sure to become a weeknight favorite.

Tip: For an extra kick, add a pinch of red pepper flakes to the Alfredo sauce.

Blackened Salmon Burgers with Spicy Mayo

Spice up your burger night with these Blackened Salmon Burgers topped with a zesty Spicy Mayo – a delicious twist on the classic that’s sure to impress.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp blackening seasoning
• 1 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp lemon juice
• 4 burger buns, toasted
• Lettuce leaves and sliced tomato, for serving

Instructions

1. In a large bowl, combine the salmon, breadcrumbs, egg, and 1 tbsp of the blackening seasoning. Mix gently until just combined, then form into 4 equal-sized patties.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the patties for 4 minutes per side, or until the salmon is cooked through and the outside is nicely blackened.
3. While the patties cook, mix the mayonnaise, hot sauce, and lemon juice in a small bowl to make the spicy mayo.
4. Spread the spicy mayo on the bottom halves of the toasted buns. Top each with a salmon patty, lettuce, and tomato, then cover with the top halves of the buns.

The bold blackening spices paired with the cool, creamy spicy mayo create a flavor explosion that’ll make these burgers a new favorite.

Tip: For an extra kick, add an additional teaspoon of hot sauce to the spicy mayo.

Blackened Salmon with Lemon Butter Sauce

Get ready to elevate your weeknight dinner with this Blackened Salmon with Lemon Butter Sauce, a dish that’s bursting with flavor and comes together in no time.

Ingredients

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Rub this spice mixture evenly over the salmon fillets.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 4-5 minutes per side, until the outside is blackened and the inside is cooked through.
3. Remove the salmon from the skillet and set aside. In the same skillet, melt 4 tablespoons unsalted butter over low heat. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest, cooking for 1 minute until the sauce is slightly thickened.
4. Pour the lemon butter sauce over the salmon fillets and garnish with 2 tablespoons chopped fresh parsley.

The magic of this dish lies in the contrast between the spicy, crispy exterior of the salmon and the bright, creamy lemon butter sauce that ties it all together.

Tip: For an extra kick, adjust the cayenne pepper to your liking, but remember, a little goes a long way!

Blackened Salmon and Asparagus Foil Packets

These Blackened Salmon and Asparagus Foil Packets are a foolproof way to enjoy a flavorful, healthy dinner with minimal cleanup. Perfect for busy weeknights or lazy weekends!

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 lemon, sliced

Instructions

1. Preheat your oven to 400°F and cut four large pieces of foil, about 12×18 inches each.
2. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
3. Place each salmon fillet in the center of a foil piece. Drizzle each with 1/2 tbsp olive oil and sprinkle evenly with the spice mixture.
4. Divide the asparagus among the packets, arranging it next to the salmon. Drizzle the asparagus with the remaining 1 tbsp olive oil and top each packet with 2 lemon slices.
5. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet. Place the packets on a baking sheet.
6. Bake for 15-20 minutes, until the salmon flakes easily with a fork and the asparagus is tender.

The magic of these foil packets lies in the smoky, spicy crust that forms on the salmon, perfectly complementing the bright, tender asparagus. It’s a simple dish that feels anything but ordinary.

Tip: For an extra burst of freshness, sprinkle chopped parsley over the top before serving.

Blackened Salmon Caesar Salad

Spice up your salad game with this Blackened Salmon Caesar Salad, where perfectly seasoned salmon meets crisp romaine in a creamy, tangy dressing.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 head romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. In a small bowl, mix 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Rub the spice mixture evenly over the salmon fillets.
3. Place the salmon in the skillet and cook for 4-5 minutes per side, until the outside is blackened and the inside is cooked through.
4. In a large bowl, toss the chopped romaine with 1/2 cup Caesar dressing until evenly coated.
5. Divide the salad between two plates, top each with a salmon fillet, and sprinkle with 1/4 cup grated Parmesan cheese and 1 cup croutons.

The bold spices on the salmon create a smoky contrast to the cool, creamy Caesar, making every bite a delightful surprise.

Tip: For an extra kick, add a dash of hot sauce to the Caesar dressing before tossing with the lettuce.

Blackened Salmon with Coconut Rice

This Blackened Salmon with Coconut Rice is a weeknight game-changer, offering a perfect balance of spicy and sweet with minimal fuss.

Ingredients

• 1 cup jasmine rice
• 1 (13.5 oz) can coconut milk
• 1/2 cup water
• 1 tbsp sugar
• 1/2 tsp salt
• 4 (6 oz) salmon fillets
• 2 tbsp blackened seasoning
• 2 tbsp olive oil
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, water, sugar, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
2. While rice cooks, pat salmon fillets dry and coat evenly with 2 tbsp blackened seasoning.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salmon and cook for 4 minutes per side, until a crispy crust forms and salmon is cooked through.
4. Fluff coconut rice with a fork and serve alongside blackened salmon. Garnish with lime wedges for squeezing over the top.

The magic of this dish lies in the contrast between the fiery, crusted salmon and the subtly sweet, creamy coconut rice—a duo that’s sure to impress.

Tip: For an extra flavor boost, toast the jasmine rice in the saucepan with a little oil before adding the liquids.

Blackened Salmon Skewers with Pineapple Salsa

These Blackened Salmon Skewers with Pineapple Salsa are a vibrant, flavor-packed dish that brings a touch of the tropics to your table in under 30 minutes.

Ingredients

• 1 lb salmon fillet, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. In a bowl, toss salmon cubes with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly coated.
3. Thread the seasoned salmon onto skewers. Grill for 3-4 minutes per side, until the salmon is blackened and cooked through.
4. While the salmon cooks, combine diced pineapple, red onion, cilantro, lime juice, and honey in a bowl to make the salsa.
5. Serve the salmon skewers hot with the pineapple salsa on the side.

The contrast between the smoky, spicy salmon and the sweet, tangy pineapple salsa creates a mouthwatering balance that’s perfect for summer gatherings.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Blackened Salmon and Sweet Potato Hash

This Blackened Salmon and Sweet Potato Hash is a vibrant, flavor-packed dish that brings a little spice and a lot of comfort to your table.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 2 tbsp olive oil, divided
• 1 tbsp blackening seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes, red bell pepper, and red onion with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly caramelized.
2. While the vegetables roast, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Rub the salmon fillets with the blackening seasoning. Cook the salmon for 3-4 minutes per side, until the outside is blackened and the inside is just cooked through.
3. Add the minced garlic to the roasted vegetables and return to the oven for 2 minutes, just until fragrant.
4. Divide the sweet potato hash between plates, top with the blackened salmon, and sprinkle with fresh parsley.

The contrast between the spicy, crispy salmon and the sweet, tender hash creates a dish that’s as satisfying to eat as it is beautiful to look at.

Tip: For an extra kick, serve with a squeeze of fresh lime juice over the top.

Blackened Salmon with Creamy Dill Sauce

Get ready to impress with this Blackened Salmon with Creamy Dill Sauce, a dish that combines bold spices with a refreshingly creamy sauce for a meal that’s anything but ordinary.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/4 tsp salt

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Rub this mixture evenly over the salmon fillets.
3. Place the salmon in the hot skillet and cook for 4-5 minutes per side, until the outside is blackened and the inside is cooked through.
4. While the salmon cooks, prepare the creamy dill sauce by combining 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tbsp fresh dill, 1 tsp lemon juice, and 1/4 tsp salt in a small bowl. Stir until smooth.
5. Serve the blackened salmon hot, topped with the creamy dill sauce.

The contrast between the spicy, charred salmon and the cool, tangy dill sauce creates a symphony of flavors that’s sure to delight. Perfect for when you’re craving something with a little heat and a lot of heart.

Tip: For an extra kick, add an additional 1/4 tsp of cayenne pepper to the spice rub.

Blackened Salmon and Avocado Toast

Start your morning with a twist by combining the bold flavors of blackened salmon with the creamy texture of avocado on toast. It’s a hearty, flavorful dish that’s surprisingly simple to make.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado
• 1 tbsp lime juice
• 2 slices of whole grain bread
• Fresh cilantro for garnish

Instructions

1. Heat a skillet over medium-high heat and add 1 tbsp olive oil.
2. In a small bowl, mix together 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture evenly over the salmon fillets.
3. Place the salmon in the hot skillet and cook for 4 minutes on each side, or until the outside is blackened and the inside is cooked through.
4. While the salmon cooks, toast the whole grain bread until golden and crisp.
5. Mash the ripe avocado with 1 tbsp lime juice in a bowl until smooth.
6. Spread the mashed avocado evenly on the toasted bread slices.
7. Top each toast with a blackened salmon fillet and garnish with fresh cilantro.

The contrast between the spicy, crispy salmon and the cool, creamy avocado makes this dish a standout breakfast or brunch option.

Tip: For an extra kick, add a dash of hot sauce to the avocado mash before spreading it on the toast.

Blackened Salmon with Roasted Brussels Sprouts

Get ready to spice up your dinner routine with this Blackened Salmon paired with crispy Roasted Brussels Sprouts — a dish that’s as flavorful as it is nutritious.

Ingredients

• 2 salmon fillets (6 oz each)
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• 1 tbsp blackened seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on the prepared baking sheet.
3. Roast Brussels sprouts for 20 minutes, stirring halfway, until they’re golden and crispy.
4. While the sprouts roast, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
5. Coat salmon fillets evenly with 1 tbsp blackened seasoning, then place them in the skillet.
6. Cook salmon for 3-4 minutes per side, until the outside is charred and the inside is just opaque.
7. Drizzle cooked salmon with 1 tbsp lemon juice before serving alongside the roasted Brussels sprouts.

The bold spices on the salmon create a beautiful contrast with the sweet, caramelized Brussels sprouts, making every bite a delight.

Tip: For an extra kick, add a pinch of cayenne pepper to the blackened seasoning.

Blackened Salmon and Corn Chowder

This Blackened Salmon and Corn Chowder combines the bold flavors of Cajun-spiced salmon with the creamy sweetness of corn, creating a comforting bowl that’s perfect for any season.

Ingredients

• 2 tablespoons olive oil
• 1 pound salmon fillets, skin removed
• 1 tablespoon blackening seasoning
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 1 medium red bell pepper, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Coat the salmon fillets with blackening seasoning and cook for 3-4 minutes per side until blackened. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tablespoon olive oil. Sauté onion and garlic until soft, about 3 minutes. Add corn and red bell pepper, cooking for another 5 minutes.
3. Pour in chicken broth and bring to a simmer. Stir in heavy cream, salt, and black pepper. Simmer for 10 minutes.
4. Flake the cooked salmon into large chunks and add to the chowder. Cook for an additional 2 minutes to heat through.
5. Garnish with fresh parsley before serving.

The contrast of the spicy salmon with the sweet corn and creamy broth makes this chowder a standout dish that’s as visually appealing as it is delicious.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Blackened Salmon with Garlic Mashed Potatoes

This Blackened Salmon with Garlic Mashed Potatoes is a showstopper that’s surprisingly simple to whip up, offering a perfect balance of spicy and creamy flavors.

Ingredients

• 2 salmon fillets (6 oz each)
• 2 tbsp blackening seasoning
• 2 tbsp olive oil
• 4 medium Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil. Coat salmon fillets evenly with blackening seasoning on both sides.
2. Place salmon in the skillet and cook for 3-4 minutes per side, until the outside is charred and the inside is just opaque.
3. Meanwhile, boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.
4. Add minced garlic, milk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy.
5. Serve the blackened salmon atop a generous scoop of garlic mashed potatoes.

The bold spices on the salmon contrast beautifully with the smooth, garlicky potatoes, making every bite a delight. Tip: For an extra kick, add a pinch of cayenne pepper to the blackening seasoning.

Blackened Salmon and Spinach Stuffed Mushrooms

Get ready to impress with this elegant yet easy-to-make dish that combines the bold flavors of blackened salmon with the earthy goodness of spinach-stuffed mushrooms.

Ingredients

• 4 salmon fillets (6 oz each)
• 12 large white mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp blackened seasoning
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a bowl, mix together the spinach, cream cheese, Parmesan cheese, 1/4 tsp salt, and garlic powder until well combined.
3. Spoon the spinach mixture into the mushroom caps, pressing lightly to fill.
4. Place the stuffed mushrooms on the prepared baking sheet and bake for 15 minutes until the mushrooms are tender and the filling is bubbly.
5. While the mushrooms bake, heat olive oil in a skillet over medium-high heat. Sprinkle the salmon fillets with blackened seasoning and the remaining 1/4 tsp salt.
6. Cook the salmon for 4 minutes per side, or until the outside is crispy and the inside is cooked to your liking.
7. Serve the blackened salmon alongside the spinach-stuffed mushrooms for a dish that’s as visually stunning as it is flavorful.

The contrast between the spicy, crispy salmon and the creamy, savory mushrooms creates a symphony of flavors that’s sure to delight.

Tip: For an extra kick, add a pinch of cayenne pepper to the blackened seasoning.

Blackened Salmon with Cilantro Lime Rice

Spice up your dinner routine with this Blackened Salmon paired with zesty Cilantro Lime Rice, a dish that brings the heat and the zest to your table in under 30 minutes.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 tbsp blackening seasoning
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp butter

Instructions

1. Start by cooking the rice. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the salmon fillets evenly with 1 tbsp blackening seasoning and 1/2 tsp salt. Place the salmon in the skillet and cook for 4 minutes on each side, or until the outside is charred and the inside is just opaque.
3. Fluff the cooked rice with a fork and stir in 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1 tbsp butter until well combined.
4. Serve the blackened salmon over the cilantro lime rice. The contrast of the spicy, crispy salmon with the bright, buttery rice is a match made in culinary heaven.

Tip: For an extra kick, add a pinch of cayenne pepper to the blackening seasoning.

Conclusion

We hope this roundup of 20 Spicy Blackened Salmon Recipes inspires your next kitchen adventure! Each dish promises a deliciously bold flavor that’s sure to impress. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!