Blackened Salmon Recipe: Taste the Aloha at Home
This Blackened Salmon Recipe brings the flavors of Maui’s Paia Fish Market right to your kitchen. Experience the perfect blend of spices, expertly seared salmon, and complementary slaw and lemon-dill sauce for an unforgettable meal.
Author’s Note: A Taste of Maui
“This Is The Best Salmon I’ve Ever Had!”
Every year, my husband and I travel to Hawaii, and Maui remains our favorite island. While the beaches and views are stunning, for me, it’s all about the food. I’m always eagerly anticipating my next meal.
Paia Fish Market is a culinary highlight I look forward to all year. This highly-rated spot on Maui truly lives up to the hype. From their extensive menu, I always return to their fresh catch plate.
My go-to order includes half roasted potatoes, half rice, blackened fish, creamy slaw, and a generous serving of their signature sauce. It’s an all-time favorite! During our last trip, my whole family tried it and fell in love.
Upon returning home, I immediately started recreating this dish. After several attempts, I finally perfected a version that captured the essence of Paia Fish Market’s blackened salmon. My family agreed, declaring it, “This is the best salmon I’ve ever had!”
The Secret to the Best Blackened Salmon
This recipe is all about the salmon itself! Even if you don’t make the entire plate, this blackened salmon is sure to impress.
The blackening blend is truly exceptional—bold, flavorful, and perfect for salmon. You’ll get incredible flavor with minimal effort.
But the real key is the method. It’s quick, easy, and eliminates the need to deal with the skin.
Simply slice skinless salmon into thin, ½-inch strips, toss them in the seasoning, and let them marinate for about 20 minutes. Then, sear in a hot skillet.
The best part? It cooks in just 90 seconds on one side and 60 on the other. In under three minutes, you’ll have perfectly cooked, incredibly flavorful salmon.
Blackened Salmon Recipe Components
| Ingredient | Tip |
|---|---|
| Salmon | Slice into even ½-inch strips to ensure 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 prefer less heat, reduce the amount of cayenne pepper. For more spice, add a pinch more at the end. |
| Optional: Sauce | Make the sauce ahead of time. The flavor intensifies as it sits. |
| Optional: Cabbage | Create an easy slaw by tossing thinly shredded cabbage with some of the sauce! |
How to Make This Blackened Salmon Recipe
While the salmon alone is delicious, here’s a quick guide to preparing the full meal:
- Make Slaw: Combine sauce ingredients, toss with cabbage, and chill.
- Prep Salmon: Pat dry, remove skin, and slice into thin strips.
- Season: Mix with oil, spices, zest, and juice; marinate for 15–20 minutes.
- Cook: Sear in a hot pan for 60–90 seconds, flip, and cook for another 60 seconds.
- Serve: Plate with slaw and add extra sauce.
More Seafood Favorites:
Detailed Blackened Salmon Recipe
Blackened Salmon Recipe
By Chelsea Lords
This Blackened Salmon Recipe is based on a favorite dish from Hawaii, featuring a flavorful spice blend, tender seared salmon, and a creamy sauce and slaw for serving.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Servings: 4
Video Tutorial
Watch this quick video to see exactly how to make this delicious blackened salmon recipe!
Equipment Needed
- Large nonstick pan
Ingredients
Blackened Salmon
- 2 pounds fresh skinless salmon filet
- 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
- ⅛ teaspoon cayenne pepper, or to taste
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 1 large lemon, ½ teaspoon zest and 1 tablespoon juice
Optional: Lemon-Dill Sauce
- 2 large lemons, 1 teaspoon 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 ¼ teaspoon each)
Optional Serving Suggestions (Slaw & Rice)
- 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.
- Marinate Salmon: Pat salmon dry. Remove skin if needed, then slice into thin, even ½-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 2 tablespoons 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
- Note: Use fresh, skinless salmon filets for the quickest, easiest prep. Ensure they are fully thawed before starting this recipe.
- Storage: Store sauce, slaw, and rice in separate airtight containers in the fridge for up to 3 days. Salmon is best fresh, but if you have leftovers, reheat gently in a skillet. Stir the sauce and toss the slaw before serving.
Nutrition Information
(Approximate values per serving)
- Calories: 653 kcal
- Carbohydrates: 7g
- Protein: 32g
- Fat: 54g
- Saturated Fat: 10g
- Polyunsaturated Fat: 23g
- Monounsaturated Fat: 16g
- Trans Fat: 0.07g
- Cholesterol: 99mg
- Sodium: 685mg
- Potassium: 698mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 400IU
- Vitamin C: 31mg
- Calcium: 45mg
- Iron: 1mg
Disclaimer: Nutrition information is automatically calculated and should be used as an approximation only.
Enjoyed This Recipe?
Leave a comment below and let us know how it turned out!