As a super speedy weeknight dinner, this Blackened Crispy Skin Salmon has become a go-to when we're short on time.
Using a blackened seasoning blend that uses spices already in my pantry, it's a fast an easy high protein option that still brings the flavor!
Quick Look: Chili Blackened Salmon
⏲️Ready In: 15 Minutes
🍽Servings: 2
🥗Nutrition: 245 Calories / 39g Protein
🥘Main Ingredients: Salmon, Chili powder, Cooking fat
📋Dietary Notes: Gluten free, Grain free, Nut free, Dairy free
⭐Why You'll Love It: This fast, super-flavorful salmon recipe makes the perfect weeknight dinner!
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With crispy skin and a simple spice blend, this blackened salmon makes a fast and easy weeknight dinner! For more quick salmon recipes, check out Maple Mustard Salmon or Spicy Gochujang Salmon Bowls with Rice!
You just need a skillet for this recipe just like my favorite Perfect Crispy Skillet Chicken Thighs. Pair with simple sides like rice, polenta, or a salad. Orange Pecan Kale Salad with Citrus Tahini Dressing or Chopped Brussels Sprout & Kale Salad make great options!
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Key ingredients
Salmon: You'll want skin-on salmon portions. If you'd like, you can buy a whole fillet and cut it into 4-6 pieces.
Chili Powder: Chili powder adds a bit of spice without being too much! If you want more of a kick, consider using half chili powder, half cayenne.
Paprika: Any paprika works here, but note that smoked paprika will give the salmon an overall smokey flavor that may overpower the chili powder.
See the recipe card for full information on ingredients and quantities.
Love the short ingredients list? I appreciate simple staples, too! Browse more 5 ingredients or less gluten free recipes that showcase how delicious and easy healthy eating can be.
How to make Blackened Crispy Skin Salmon
Step 1: Combine the chili powder, paprika, salt, and pepper in a small bowl. Brush the skin side of the salmon with olive oil. Season the flesh side of the salmon with the spice mixture.
Step 2: Place the salmon, skin side down, in a cold cast iron skillet. Turn the heat on to medium-high and cook for 5-6 minutes, undisturbed, as the skillet heats up.
Step 3: Flip the salmon and continue to cook for another 4-5 minutes, until salmon is opaque and flakes easily with a fork.
Step 4: Transfer to a plate and serve immediately.
Top Tips from Chelsea
Start with a cold skillet. I know, this seems to go against every piece of cooking advice you know! But starting the salmon skin side down in a cold skillet gets the skin nice and crispy while the whole skillet heats up without overcooking the salmon.
Re-use the skillet. Sauté some vegetables to pair with the salmon right in the same skillet after the salmon is done! I'd recommend deglazing the skillet with a little vinegar and/or broth, then add green beans, carrots, broccoli, cabbage, or whatever vegetables you've got on hand and sauté until crisp-tender.
Blackened Crispy Skin Salmon FAQs
My cast iron skillet is my go-to for many recipes, including this blackened salmon! It's fantastic for crispy skin, not only for salmon but for crispy skillet chicken thighs, too!
As detailed in the recipe, starting the salmon skin side down in a cold skillet works very well for crispy salmon skin. You simply won't get the same results in the oven or with an air fryer.
If your salmon isn't as crisped as you'd like, two common mistakes include not setting the heat high enough or flipping the salmon too early.
Set the heat to medium-high when cooking the salmon fillets and make sure you don't disturb them for at least 5 minutes. If you flip them too early, the skin won't have a chance to crisp.
What to serve with Blackened Salmon
As pictured, I served the finished fillets with polenta and greens! That said, you can pair all sorts of sides with crispy skin salmon.
Roasted vegetables. This salmon cooks quickly, so you'd likely have to start sides like Oven-Roasted Brussels Sprouts or Oven Roasted Shishito Peppers before the salmon.
Whip up a sauce. I made a quick dill sauce of ½ cup Greek yogurt, ½ teaspoon dried dill, ¼ teaspoon garlic powder, and 1 teaspoon dried chives. It paired fantastically with the salmon!
Serve with a salad. A light salad like Creamy Shaved Brussels Sprouts and Apple Salad or Orange Pecan Kale Salad with Citrus Tahini Dressing would make excellent sides!
Gluten Free Sides for this Salmon Recipe
Did you try Chili Blackened Salmon? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Blackened Crispy Skin Salmon
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: pan-fried
- Cuisine: American
- Diet: Gluten Free
Description
Starting the salmon in a cold skillet makes for super-crispy skin that complements the simple blackened seasoning well! This super fast high protein dinner idea is complete with sautéed or roasted vegetables. See the notes for a quick dill sauce you can pair with the salmon.
Ingredients
- 1 ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- 1 teaspoon salt
- 2 6-ounce salmon fillets
- 1 teaspoon olive oil
Instructions
- Prepare spice blend. Combine chili powder, paprika, pepper, and salt in a small bowl. Stir to combine.
- Season and cook salmon. Pat salmon dry with paper towels. Brush the skin side of the salmon with olive oil and season flesh side generously with chili spice mixture. Arrange fillets skin side down in a cold large cast iron skillet. Drizzle any remaining olive oil into the skillet. Place the skillet over medium-high heat and cook salmon, undisturbed, for 5-6 minutes, until skin is crisp and deeply browned and flesh is opaque halfway up sides.
- Flip and finish. Carefully flip the fillets over (the skin should release fairly easily after it has crisped), cooking an additional 4 minutes or until opaque throughout. Serve immediately.
Notes
- High protein dill sauce: I made a quick dill sauce of ½ cup Greek yogurt, ½ teaspoon dried dill, ¼ teaspoon garlic powder, and 1 teaspoon dried chives to pair with the salmon.
- Use a cold skillet. Starting the salmon in a cold skillet allows the skin to get ultra crispy without overcooking the salmon. That said, if you prefer to preheat the skillet, the cook time is more or less the same. Just start skin side down!
Louise says
Love blackened salmon - it's so easy, healthy and tasty 🙂 And I love recipes with 5 or less ingredients!!
Chelsea says
Louise, thanks for stopping by! This was actually my first time making blackened salmon - I'm not sure why I never did before, because it really is so easy but packed with flavor!