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+ servings

Mexican Blackened Salmon Recipe

Valentina K. Wein
With a touch of citrus and a "crust" of spices, this recipe is super easy for a busy weeknight and super impressive for a weekend dinner party.
5 from 2 votes
Prep Time 5 mins
Cook Time 4 mins
Total Time 5 mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 231 kcal



  • In a small bowl, mix the dried onion, oregano, chile powder, and granulated garlic together.
  • Sprinkle 1 tablespoon of the spice mix evenly over each salmon fillet. Then use your hands to gently press it down so that it adheres to the fish.
  • Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over high heat. Once it's very hot, sprinkle the coated fillets with 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!)
  • 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.  (You can cook it more/longer if desired.)
  • If desired, you can easily remove the skin from the bottom at this point.
  • 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 than me -- I think salmon (& most fish) is best when the center is still translucent.
Keywords fish for dinner party, great for a dinner party
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