Blackened Salmon

"Nice and smoky, a little spicy, and full of flavor."

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This Smoky Blackened Salmon Turns Simple Fillets Into Showstoppers A quick Cajun spice crust meets sizzling cast iron, yielding salmon with crackly char, succulent interior, and dinnertime swagger in minutes. GET RECIPE Editor's Note Blackened food like this salmon is seared at high heat, but it's important to control the char. The seasoning goes on dry and quickly caramelizes, forming a dark crust that's smoky, spicy, and aromatic. To hit the sweet spot—flavorful without burning—watch the heat and avoid overcrowding the griddle or pan. Cheryl Slocum Senior Food Editor Craving Cajun Cajun Chicken Pasta READ MORE Viet-Cajun Fried Catfish Po'boy READ MORE Cajun Seafood Boil READ MORE Never Lose a Recipe Again! MyRecipes is the easy way to save, organize, and search recipes from Food & Wine, EatingWell, Southern Living and more, all in one place. JOIN NOW FOR FREE Listen now to Season 3 of our podcast 'Tinfoil Swans' Unsubscribe Manage My Subscriptions We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. This email was sent to paulyu7005.news@blogger.com Was this email forwarded to you? Subscribe Here Privacy Policy | Terms of Service People Inc., 225 Liberty St, 4th Floor, New York, NY 10281 ©2025. All rights Reserved. Food & Wine is part of the People Inc. publishing family.