Cajun/Creole · Cajun · main

Blackened Salmon with Cajun Spice

Blackened Salmon with Cajun Spice reads citrus 6.4, umami 6.0 and richness 6.0 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.7 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 8.1 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Citrus 6.4 · Umami 6.0 · Richness 6.0 · Sourness 5.7 · Fruity 5.1 · Allium 4.0 · Salinity 3.8 · Heat 3.5 · Marine & Briny 3.1 · Warm Spice 2.7 · Herbaceous 2.1 · Floral 1.4 · Smoke 1.2 · Bitterness 1.1 · Sweetness 1.0 · Earthy 0.8

What's in it (12)

• salmon fillets — 680 g
• unsalted butter — 54 g
• paprika — 30 g
• garlic — 15 g
• onion powder — 15 g
• thyme — 3 g
• dried leaf oregano — 3 g
• cayenne pepper — 5 g
• freshly ground black pepper — 5 g
• salt — 5 g
• vegetable oil — 27 g
• lemon — 65 g

Time & effort: about 19 min · effort: involved

Nutrition (per 100 g, engine-estimated): 137.7 kcal, 14.7 g protein, 11.7 g fat, 5.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a small bowl, whisk together the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt until evenly blended; this is your cajun spice mix.
2. Pat the salmon fillets completely dry with paper towels, then brush both sides of each fillet with 2 tablespoons of the melted butter.
3. Press each buttered fillet firmly into the spice mix, coating both sides and the edges in an even, thick layer.
4. Set a large cast-iron skillet over high heat and let it heat until lightly smoking, about 4 minutes; turn on your exhaust fan or crack a window, since this step makes real smoke.
5. Add the vegetable oil to the skillet and swirl to coat, then carefully lay the salmon fillets in the skillet, presentation side down.
6. Sear undisturbed until a deep, blackened crust forms on the first side, 3 to 4 minutes.
7. Flip the fillets, lower the heat to medium-high, and drizzle the remaining 2 tablespoons melted butter over the tops.
8. Continue cooking, spooning the pan butter over the fillets once or twice, until the salmon flakes easily and the center is faintly translucent, 125 to 130°F, 3 to 4 minutes more.
9. Transfer to plates and squeeze fresh lemon wedges over the top just before serving.

Dishes with a similar flavor shape

• Cajun Blackened Catfish — Southern
• Blackened Catfish with Cajun Lemon Butter — Southern
• Carne de Porco à Alentejana — Portuguese
• Kedgeree (Smoked Fish and Rice, the Colonial Descendant of Khichuri) — Indian · Anglo-Indian
• Blackened Redfish (Catfish or Snapper) — Cajun/Creole · Cajun

Keep reading: what citrus, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.