Five-Minute Mexican Blackened Salmon Recipe

Five-Minute Mexican Blackened Salmon

My recipe ideas come from anywhere and everywhere:  talking with people, colors I see, the weather, my mood, my fruit bowl, food images in magazines, walking down an aisle in the market, my kids, a book, a TV show, the seasons, and the list goes on.

The idea for this recipe came to me when I brought home a ton of leftover spice mix I’d made for a cooking project in my son’s fourth grade class.  (Pozole de Frijol for “Mission Day.”)

Five-Minute Mexican Blackened Salmon It was so flavorful and aromatic, that I’ve been using it in scrambled eggs, mixed into butter to spread on bread, in soups and now rubbed on salmon.  This is the best creation yet!

Five-Minute Mexican Blackened Salmon I know you’ll love it, and this is one your guests will be wowed by and only you’ll know it took just a few minutes to whip up.

Five-Minute Mexican Blackened Salmon Delicious and beautiful!

Five-Minute Mexican Blackened Salmon Recipe
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 ½ tablespoons dried, chopped onion
  • 1 tablespoon Mexican Oregano
  • 1 tablespoon Ancho Chile powder
  • 1 ½ teaspoons granulated garlic
  • 4 (approximately 5-ounce) salmon fillets (preferably wild caught)
  • Sea salt
  • Grape seed oil for the pan
  • About 2 teaspoons fresh lime juice
  1. In a small bowl, mix the dried onion, oregano, chile powder, and granulated garlic together.
  2. Sprinkle 1 tablespoon of the spice mix evenly over each salmon fillet. Then use your hands to gently press it down so it "sticks."
  3. Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over high heat. Once it's very hot, sprinkle the coated fillets with a salt and place them in the pan, skin side up. (If you don't hear a sizzling sound, wait another moment. The pan must be super hot!)
  4. Let the salmon sauté until you can see that the spices have formed a crust, 1 to 2 minutes. Carefully use a flat-bottomed metal spatula to flip the fillets over. Turn the heat to the lowest setting, cover the pan, and cook just about 2 more minutes. It should still look uncooked in the very center.
  5. If desired, you can easily remove the skin from he bottom at this point.
  6. Drizzle a bit of lime juice over each one and serve immediately!
Please note that cooking times may vary, depending on the thickness of the salmon fillets. (Mine were about 1-inch thick in the center.) You also might like it more well done that me -- I think salmon (& most fish) is best when the center is still translucent.
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


  1. says

    Salmon is a fav here, but your Mexican spice blend is new. Can’t wait to taste it. We have everything except the Mexican oregano. That’s on my shopping list.

  2. says

    This looks really wonderful – but I will have to switch out the garlic for dried shallots. That much granulated garlic would put me in the hospital! 🙂 The color of your salmon is so deep and rich!

  3. Pam says

    I gave this idea to a woman I worked with on a program in New Orleans last week.
    She just emailed me the a big WOW and INCREDIBLE
    Thanks for the idea Valentina
    I am cooking this tonight and serving it with Turksish pinto beans!
    VIVA International food Saturday!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: