If you’re craving something bold, flavourful, and honestly a little fancy without the effort—this Pan Seared Blackened Salmon is it. The spice blend is smoky and just spicy enough to wake up your taste buds, and when paired with the creamy charred jalapeño crema? Game over.
It feels like something you’d order at a trendy spot downtown, but you’re making it right at home, maybe even in your comfies. We usually serve it with fluffy rice and a fresh village salad to keep things light and balanced—it’s a total weeknight win or a dinner party go-to.
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Why We Love This Recipe
- It’s big on flavour, low on effort. That blackened seasoning takes two seconds to mix, but tastes like you really went for it.
- You can make it your own. Like things spicier? Add more cayenne. Not into heat? Dial it back.
- It hits all the right notes. Rich salmon, crispy skin, creamy jalapeño, bright salad, and fluffy rice—so satisfying without feeling heavy.
- Great for company or leftovers. It looks impressive on a plate, but it also reheats like a dream for salmon tacos the next day.
Ingredients
For the Salmon
- Organic wild salmon filets
- Avocado oil (or another high-heat oil)
Homemade Blackened Seasoning
- Paprika
- Salt
- Granulated garlic
- Black pepper
- Granulated onion
- Cayenne pepper
- Oregano
- Thyme
For the Charred Jalapeño Crema
- Jalapeño pepper
- Avocado
- Sour cream
- Fresh cilantro
- Garlic
- Lime
- Honey
- Salt
For Serving
- White or brown rice
- Village salad
- Lime
Instructions
Make the Charred Jalapeño Crema
Char the jalapeño on a grill, gas burner, or a hot griddle pan until the skin is blistered.
Transfer to a bowl and cover to steam for 5 minutes. Rub off the skin with a paper towel, remove the seeds, and dice.
In a food processor, combine the diced jalapeño with the avocado, sour cream, cilantro, garlic, lime juice, honey, and salt. Pulse until smooth. Refrigerate until ready to use.
Prepare and Cook the Salmon
Pat the fresh salmon filets dry.
Mix the blackened seasoning in a small bowl or a shaker. Generously season the flesh side of the salmon.
Heat a large skillet over medium high heat. Add avocado oil.
When the oil is shimmering, carefully place the salmon flesh-side down on the hot skillet. Sear undisturbed for 2–3 minutes or until the salmon easily releases.
Flip and cook skin-side down for 5–6 minutes more until the skin is crispy and the salmon is just cooked through.
Plate and Serve
Smear the crema on each plate. Add a scoop of rice and a portion of salad. Lay the salmon over the crema and rice. Finish with lime zest and a squeeze of fresh lime juice. (Or a squeeze of lemon if you prefer)
Watch how this dish was made here
Tips & FAQs
A: Blackened isn’t burnt—it’s bold! It’s a classic Cajun and Creole cooking technique where meat or fish is coated in a flavourful spice blend (think paprika, garlic, onion, herbs, and cayenne), then seared in a hot cast iron skillet or pan until the spices form a dark, deeply caramelized crust.
The “blackened” part comes from the spices toasting and charring slightly—not from overcooking. It’s all about that smoky, spicy crust that locks in juicy flavour. Think crispy edges, tender inside, and tons of character in every bite.
This cooking method works beautifully with salmon because it stands up to the heat and seasoning, resulting in rich flavour and a gorgeous sear—especially when balanced with something cool and creamy like our charred jalapeño crema.
A: Absolutely—but making your own lets you control the spice level and the salt.
A: Yes! Store it in an airtight container for up to 3 days in the fridge.
Tip: To achieve a perfectly seared salmon fillet, it’s crucial to start with a hot, well-oiled skillet. The high heat helps create a beautiful, caramelized crust on the outside while preserving the tender and juicy flesh within.
Tip: For a dairy-free version of the crema, swap sour cream for a plant-based alternative.
Craving More Blackened Goodness?
If this easy blackened salmon got you hooked on that smoky, spicy crust, you’ve got to try these next: Blackened Salmon with Creole Sauce – same bold sear, but smothered in a rich, velvety sauce that takes it over the top. Blackened Salmon Sliders with Rainbow Slaw – a fun, handheld version with a crunchy, colourful slaw that brings the perfect balance. Trust me, once you start blackening, it’s hard to stop!
Equipment Used: This Pan Seared Blackened Salmon was cooked on my cooked in the Hestan Duel fuel oven using Hestan Culinary NanoBond Cookware. Hestan Culinary Ambassador. The opinions in this post are always my own.
📖 Recipe
Pan Seared Blackened Salmon with Charred Jalapeno Crema
Ingredients
For the Salmon
- 4 organic wild salmon filets skin-on
- 1 tablespoon avocado oil or another high-heat oil
Homemade Blackened Seasoning
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1 teaspoon granulated onion
- ½ teaspoon cayenne pepper adjust for heat
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
For the Charred Jalapeño Crema
- 1 jalapeño pepper
- ½ avocado
- ¼ cup sour cream
- ¼ cup fresh cilantro
- 1 small clove of garlic
- Juice of 1 lime
- 1 teaspoon honey
- Salt to taste
For Serving
- Cooked white or brown rice
- Village salad cherry tomatoes, cucumber, red onion, red wine vinaigrette
- Fresh lime zest and juice
Instructions
Make the Charred Jalapeño Crema
- Char the jalapeño on a grill, gas burner, or a hot griddle pan until the skin is blistered. Transfer to a bowl and cover to steam for 5 minutes. Rub off the skin with a paper towel, remove the seeds, and dice.
- In a food processor, combine the diced jalapeño with the avocado, sour cream, cilantro, garlic, lime juice, honey, and salt. Pulse until smooth. Refrigerate until ready to use.
Prepare and Cook the Salmon
- Pat the fresh salmon filets dry.
- Mix the blackened seasoning in a small bowl. Generously season the flesh side of the salmon.
- Heat a large skillet over medium high heat. Add avocado oil.
- When the oil is shimmering, carefully place the salmon flesh-side down on the hot skillet. Sear undisturbed for 2–3 minutes or until the salmon easily releases.
- Flip and cook skin-side down for 5–6 minutes more until the skin is crispy and the salmon is just cooked through.
Plate and Serve
- Smear the crema on each plate. Add a scoop of rice and a portion of salad. Lay the salmon over the crema and rice. Finish with lime zest and a squeeze of fresh lime juice. (Or a squeeze of lemon if you prefer)
Rate this Recipe
- If you get the chance to try this recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
That charred jalapeño crema is everything!
Hello Dina & Bruce
Right?! It adds the perfect smoky kick! So glad you guys loved it!
Have a fantastic day!
Elaine & James