This Blackened Salmon is supremely crispy on the edges and juicy and tender in the middle, with an incredible chili lime flavor! It’s fast and easy, made in one pan on the stove. The Mexican flavors make it great for pairing with rice and beans, or my favorite, top it with Mango Salsa!
I’m looking at my son Truman’s notebook where he records the fighting power of whatever imaginary superhero he is that day. Today he’s a Falcon Master, armed with a ‘Plasma Sniper Rifle.’
I ask him, “What’s that? And what’s a plasma grenade? Isn’t plasma the stuff in your blood?” Truman looks at me like I’m a complete idiot.
“What do you mean, what’s plasma? Plasma…you know [waves hands], the fourth state of matter? Everyone says that fire is plasma, but it’s NOT, it’s combustion.” He is utterly incredulous. Likely thinking, wow Mom, I know you’re just a mom, but you are lookin real stupid today.
We look up the Wikipedia article about plasma. I try to read it out loud, but my eyes glaze over after the third line. I can’t even get through a paragraph of this stuff and he’s living and breathing it over here. “Okay, fine, so plasma is not electricity, but it does conduct electricity.” He concedes the point that I was not even making. I’m glad we’ve got this settled.
Truman is in his Dungeons and Dragons era, and it’s amazing. I literally have no idea what he’s talking about most of the time, but he’s so into it, I figure he must be learning something. Like what the fourth state of matter is, and the blast radius of a plasma grenade. You know, important stuff.
The other day Charlotte was reading her history book and said, Mom, what does “incendiary” mean? Before I could even respond Truman hollers from across the room, “FIRE, IT MEANS FIRE!!”
See? Education happening over here. Please pray my house doesn’t burn down. 😂
When we are not dodging plasma sniper shots over here, we are eating. Eating is something we can both understand, Truman and I. He casually told me the other day, “every day, all day, I’m just so hungry.” This is a change from the kid who used to forget to eat until 3pm on a Saturday, so I think he’s having a growth spurt. Must be all the grenade throwing.
Are you ready for my latest favorite weeknight dinner? I love it when dinner feels like you ordered it at a restaurant. I mean just look at this beauty:
Super easy blackened salmon for the win
Salmon is the EASIEST way to get a healthy dinner on the table lightning fast. Yes, boiling pasta takes 12 minutes, but does it have protein, omega fats, and B12?? I think not.
This recipe, if I put it all together how I wanted, would be called “Chili Lime Blackened Salmon with Fresh Mango Salsa, Black Beans, Pickled Red Onions, and Cilantro Lime Rice with Chipotle Mayo.” I decided that was a little too complicated, even for me 😂 So I broke it up into several posts. Here is the summer dinner of my dreams that we’ve been eating on repeat over here:
- Chili Lime Blackened Salmon (juicy, tender, crispity crunchy edge)
- Mango Salsa (like eating candy, basically)
- Mexican Black Beans (I make this all the time for Mexican food)
- Cilantro Lime Rice (an oldie but a goodie, I love this recipe)
- Chipotle Mayo (the BEST sauce)
- Pickled Red Onions (truly my most favorite condiment of all time)
The combination of the crispy, blackened salmon with the sweet spicy mango is to DIE for. We don’t always make all the sides (sometimes I just can’t with side dishes). But even just the salmon, mango and rice is a full meal. Or salmon, rice and beans. Or salmon, Chipotle Mayo, and rice. Or just the salmon and a salad on the side. The chili lime marinade and the blackening technique make it good all on its own.
What does blackened mean, anyway?
“Blackened” is a term used to describe a specific way to prepare the salmon, or any meat, like chicken or beef. I just learned this, but apparently it’s credited to cajun chef Paul Prudhomme in Louisiana in the 80s, using redfish. Go Paul! We love you Paul!!
The traditional method calls for dipping the meat in melted butter, coating it very generously in a mix of spices, and then pan searing it on a blazing hot (hopefully cast-iron) skillet. The result is a rich, crispy crust that gets very dark from the charred spices and browned milk solids and tender, juicy meat inside. The idea was to produce a flavor similar to that of a charcoal grill.
I’ve adapted this idea a little bit (lime and honey with the butter, plz) and I prefer to use oil for searing since the butter can burn so fast. But this really is my FAVORITE way to prepare salmon. You can change up the spices however you want (there are a million versions you could try) but I love the chili lime flavor we’ve got going on with this recipe.
Ingredients to know about
You’re going to want this recipe on repeat because it’s just SO easy. All you’ll need from the store is some salmon filets and lime, because chances are you already have just about everything else in your pantry.
- Salmon is the star, of course. Buy the best you can afford, it really does affect the flavor!
- A bunch of seasonings to “blacken” the salmon, like chili powder, ancho or chipotle powder, garlic, cumin, and smoked paprika.
- Honey, lime, and butter round out the marinade with a punch of flavor that adds the perfect levels of richness, sweetness, and brightness.
How to make blackened salmon
Here’s everything you need to make it! Super easy.
Pat your salmon dry, especially if it was frozen. I usually use frozen salmon…I’m cheap, and I like to have it tucked in the freezer for a last minute meal.
Zest up a lime. Do you have a microplane grater yet?? It makes it ridiculously easy.
Juice the lime into the bowl, and add in some melted butter and honey.
Then dunk in your salmon. Let the salmon sit and marinate for about 15 minutes.
After the marinade, mix up your spices. Chili powder, ancho chili powder, cumin, garlic…yum.
Place the salmon right onto the spices and get it all coated.
Flip it over…They are ready to go. then get your pan super hot!
We sometimes cook this on a Blackstone (flat griddle grill) and sometimes do it in a cast iron pan on the stove:
Either way works great. Look at that gorgeous sear!
Don’t forget to squeeze lime juice on the salmon before you serve. It adds the perfect pop of flavor!
Serve with Mango Salsa, and a side of Mexican Black Beans and Cilantro Lime Rice. Top with Chipotle Mayo and Pickled Red Onions and fresh jalapenos!!
What to serve with blackened salmon
Honestly, just about any side you love will pair well with this salmon! It’s very versatile and truly stands up to all kinds of flavor profiles. Check out the ideas I have below, or look for even more options on the Side Dish & Veggies page on the blog!
- Mexican Black Beans >> My absolute FAVORITE sides to pair with this salmon, along with the best ever Mango Salsa!! Simple, easy, healthy!
- Rice of any kind would make a great side that can cook while you prep the salmon. My favorite is of course the Cilantro Lime Rice mentioned previously, but I think normal White Rice, easy Instant Pot Brown Rice, or even Cauliflower Rice would all be amazing!
- French Carrot Salad >> so incredibly easy to make, and a nice light, refreshing flavor that would complement the salmon so well
How to store leftovers
Add the salmon to a container with an airtight lid in the refrigerator for no more than 3, maybe 4 days. Fish does tend to go bad faster than other types of meat, so try to eat leftovers within the first few days. Reheat the fish at 50% power in the microwave for 60-90 seconds or until hot. Fish will over cook VERY quickly in the microwave, so go low and slow! You can also put the filet in an air fryer at 350 degrees for about 5 minutes.
Cooked salmon freezes well! Flash freeze the individual filets on a baking sheet for about 30 minutes. Then, wrap each filet well in plastic wrap, and place all the wrapped filets in a freezer ziplock bag. It’s best to use frozen salmon within 1-2 months. Thaw the filets in the refrigerator overnight. You can reheat individual servings in the microwave or an air fryer as outlined above.
If you’re reheating several filets for a meal, add them to a baking sheet with a splash of water, then cook at 350 degrees for about 5-10 minutes. Watch the fish VERY carefully and pull the sheet out as soon as the fish is warm enough to eat, so it doesn’t dry out.
More amazing seafood recipes
I love that seafood is so fast to prepare and cook. Plus it’s pretty healthy, which is why it makes such a great weeknight choice. Here are a few classic seafood recipes that everyone loves!
Recipes for Dinner
Creamy Tuscan Salmon (30 Minute Dinner!)
Seafood Recipes
Honey Sriracha Salmon Bowls
Quick and Easy Dinners
15 Minute Shrimp Scampi
Recipes for Dinner
Sheet Pan Asian Salmon with Broccoli, Carrots, and Rice Noodles
Blackened Salmon
Ingredients
For the marinade
- 6 salmon filets
- 1 tablespoon butter, melted
- 1 teaspoon lime zest
- 3 tablespoons lime juice, from 1 large lime
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
For the spice rub:
- 2 teaspoon chili powder
- 2 teaspoon ancho chili powder, or chipotle chili powder
- 2 teaspoon smoked paprika
- 1 and 1/2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1 and 1/2 teaspoons kosher salt
For cooking, and to finish
- 2-4 tablespoons vegetable oil, for searing
- 1 lime, juiced, to garnish
Instructions
- Prepare 6 salmon filets. If they are frozen, thaw completely. If they are very wet, pat each filet dry with a paper towel.
- Prepare the marinade: In a medium bowl, melt 1 tablespoon butter.
- Use a microplane grater to zest 1 lime into the butter, you should get about 1 teaspoon lime zest.
- Cut the lime in half and juice it. You should get about 3 tablespoons lime juice, but a little more or less is okay! Add it to the bowl with the butter and stir.
- Add 1 tablespoon honey and 1/2 teaspoon kosher salt. Stir it all together.
- Add the salmon filets to the marinade 1 at a time, turning each one as you add it, so it gets coated in the butter and lime. Let marinate for 15 minutes.
- Meanwhile, prepare the spice rub. On a plate, add all the spices: 2 teaspoons chili powder, 2 teaspoons ancho chili powder, 2 teaspoons smoked paprika, 1 and 1/2 teaspoons cumin, 1 teaspoon granulated garlic, 1 teaspoon black pepper, and 1 and 1/2 teaspoons kosher salt. Stir it all together.
- After 15 minutes, coat the salmon with spices. Lift a piece of salmon from the marinade and let it drip for a second. Then place it lightly on the spice mixture, then flip and coat the other side. Place the spice-coated salmon on a tray or plate. Continue with all the salmon.
- Heat a large 12 inch skillet over medium high heat. Let it preheat for at least 2-3 minutes, it should be a crazy hot (dry) pan.
- Carefully add 1 tablespoon oil and use hot pads to swirl the oil to coat the bottom. Add the salmon filets one at a time, with plenty of space (at least 2 inches) between each filet. (I do this in two batches.) The salmon will sizzle and blacken right away.
- Let the salmon sear for about 2 minutes on the first side, until you can see that it has blackened on the edges.
- Drizzle another tablespoon of oil around the edges of the salmon in the pan, swirling to coat. Use a spatula to flip each piece of salmon, making sure the salmon lands on an oil-coated spot on the pan.
- Continue searing the second side of the salmon over medium high heat for about 1-2 minutes, until blackened.
- Once it is well seared, immediately turn the heat down medium low. Let the salmon continue cooking on low for another 2-5 minutes, depending on the thickness, until the salmon is cooked all the way through. The salmon should flake easily but will still be pink in the middle. If you have a meat thermometer, take the salmon off heat when the thickest part is about 120-125 degrees F. It will continue cooking off-heat. Do not overcook the salmon! Keep it nice and moist.
- Remove the salmon filets to a plate and tent with foil to keep warm. Continue, turning the heat back up to medium high and adding more oil as necessary, until all the salmon is cooked.
- Just before serving, squeeze additional lime juice directly onto each salmon filet.
- Serve with Mango Salsa for the most amazing dinner experience. My favorite side dishes to serve it with are Mexican Black Beans and Cilantro Lime Rice. Drizzle the whole plate with Chipotle Mayo and garnish with Pickled Red Onions for a true feast!
I’m excited to try this! Chip always says he doesn’t like fish, but then I’ll make something like your lime brown butter honey salmon and he says “that’s not too bad for fish”. He says it everytime I make salmon. So I do think he really likes it. He just doesn’t know it cuz he hated it for so long. Or thought he did.
On another note Truman’s comment-“every day, all day, I’m just so hungry.” made me laugh out loud! I see the same thing happening with Charlie and Jackson. So glad we are over the “please eat one bite” phase of childhood! We are now on the hollow leg phase of teenagehood. (Is that a word??) They never get full! I love it!!