Go Back
+ servings

American Blackened Salmon Recipe

The popular American cajun recipe of Blackened Catfish adapted to be Blackened Salmon. Serve with creamy mash and broccoli for a delicious dinner ready in less than 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: American
Servings: 2 people


  • 1 quantity blackened cajun mix
  • 2 salmon fillets You can use skin on, I prefer skinless
  • 200 grams tenderstem broccoli trimmed
  • 1 glug olive oil
  • 15 grams garlic butter


  • Heat a fry pan to medium / high.
  • Add olive oil to the pan to heat through.
  • When hot, lay the salmon fillet in (skin side down).
  • Heavily coat the top side of the fish with the blackened cajun mix.
  • After salmon is cooked half way through, carefully turn over the fillet so it is cajun side down.
  • Squish the tenderstem broccoli into the pan.
  • Dot the garlic butter over the broccoli.
  • Cover, reduce heat and cook until fish is cooked through. Make sure the cajun seasoning doesn't burn. If it is too black but not cooked through, flip to skin side and continue cooking.
  • Serve with Creamy Mash.


I serve the fussy folks in my house whole fillets next to the Creamy Mash as they prefer it.  Then I break up my piece of fish in the pan and stir it into all of the lovely seasoning for a minute and serve up on top of the mash as pictured.
Leftover Blackened Salmon makes a great wrap the next day. Mix up leftover salmon with with black beans and avocado for a special lunch.