Cajun Blackened Salmon

Vickie Parks


This is a great way to grill salmon. It's easy and quick to prepare (no marinating, no resting time). The salmon blackens so nicely and gives a smoky tone that’s a perfect match for the tasty seasoning blend.

Be sure to skin the salmon, otherwise the seasoning rub will stick to the skin (instead of the salmon meat) and is wasted when you discard the salmon skins.


★★★★★ 3 votes

15 Min
10 Min


  • ·
    oil or grease (for the grill grates)
  • 2 Tbsp
  • 1 Tbsp
    sea salt
  • 1 1/2 tsp
    black pepper
  • 1 1/2 tsp
    garlic powder
  • 1 tsp
    onion powder (or jarred minced onion)
  • 1 to 2 tsp
    cayenne pepper
  • 1 tsp
    dried oregano
  • 1 tsp
    dried thyme leaves
  • 1 tsp
    ground cumin
  • 1/2 cup
    unsalted butter, melted (divided 1/4 cup + 1/8 cup + 1/8 cup)
  • 4 (6-oz)
    salmon fillets, boneless and skinless

How to Make Cajun Blackened Salmon


  1. Preheat grill. Generously grease or oil the grill grates.
  2. Thoroughly combine all the seasonings (from paprika to cumin) in a bowl, and set seasoning blend aside.
  3. With half of the melted butter (1/4 cup), brush both sides of all the fillets. Rub the seasoning blend over both sides of all of the fillets. Drizzle 1/8 cup of the melted butter over the fillets.
  4. Place fillets on hot grill, buttered side down, and grill until blackened, about 3 to 5 minutes. Turn fillets over, drizzle the remaining 1/8 cup of melted butter across the top of each fillet, and continue grilling for another 3 to 4 minutes or until the second side is blackened and the fillets are opaque and flake easily with a fork at the thickets part.

Printable Recipe Card

About Cajun Blackened Salmon

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole
Dietary Needs: Low Carb

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