Salmon in 10 minutes? Yes. Salmon this good? Also yes.
Cajun spices. Screaming-hot cast iron. A dark, smoky crust. Buttery, flaky inside. 10 minutes. No marinating. No fuss. Just heat and eat.
Step-by-Step Instructions
Make the Seasoning
Mix all seasoning ingredients in a small bowl.
Season the Salmon
Pat salmon fillets completely dry with paper towels.
Generously coat the flesh side with Cajun seasoning. Press to adhere.
Heat the Skillet
Heat a cast iron skillet over medium-high heat until screaming hot (3-5 minutes).
Add butter or oil. It should shimmer immediately.
Blacken the Salmon
Place salmon in skillet seasoned-side down. Don’t overcrowd (cook in batches if needed).
Cook 3-4 minutes until dark crust forms. Flip.
Cook 2-3 minutes more for medium (internal temp 130-135°F) or 3-4 minutes for well done (145°F).
Serve
Squeeze lemon over salmon. Garnish with parsley. Serve immediately.
Summary
Prep Time: 5 minutes | Cook Time: 5-7 minutes | Total Time: 10-12 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Best Fresh:
Salmon is best eaten immediately. Leftovers are still tasty but less crispy.
Reheat:
Skillet over medium heat for 2-3 minutes per side. Microwave not recommended.
Pro Tip:
- Cast iron is essential. Non-stick pans can’t handle the high heat needed for blackening.
