Blackened Fish

a piece of blackened salmon on a bed of greens

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This recipe for blackened fish is very basic but never fails to impress. It’s our favorite way to cook fresh, Great Lakes salmon, but works well with just about any fish.  If you don’t like spicy, be sure to eliminate the cayenne pepper.  You can also substitute your favorite dry rub for the cajun seasoning and the recipe works just as well; but be sure that the rub you use has salt in it.  If not, you’ll want to add some to the fish prior to cooking.

Recipe

Serves: 6-8     Prep Time: 10 min.     Cook Time: 10 min.

Ingredients

The Fish

  • 2 lbs. boneless, skinless salmon (or your favorite fish) fillets 
  • 2 tbsp. cajun seasoning (see recipe below)
  • 2 tbsp. olive oil

Cajun Seasoning

  • 2 parts each: garlic powder, paprika, salt
  • 1 part each: oregano, onion powder, thyme, black pepper & cayenne pepper (optional, for heat)

Directions

For best results, use fillets that are of uniform thickness. I like to cut the thicker fillets horizontally to create thinner pieces of meat.  Make sure the fillets have been rinsed and dried thoroughly. Cut the fillets into serving sized-portions.  Lightly dust the fillets in the seasoning and then brush with olive oil.  (Note: Be sure to add a little salt if the seasoning you use doesn’t have it.)

Heat a cast iron skillet (preferred) or non-stick pan until it is very hot.  Sear seasoned fillets for 2-3 minutes on each side, just until fillets are just cooked through.  You may need to cook a little longer with thicker fillets.

Move the fillets to a plate to let them rest for 5 minutes.  

Serve over your favorite rice and side veggies.