Blackened Salmon

Name: Blackened Salmon (20-Minute Pan-Seared)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (6 oz) salmon fillets, thawed; 2 tsp Dijon mustard; 1 tbsp Old Bay seasoning; 1 tbsp blackened seasoning rub; 1 lemon wedge, for serving

This blackened salmon is a quick, flaky weeknight dinner that uses just a few seasonings—Old Bay, blackened rub, and Dijon mustard—to deliver restaurant-quality results in under 20 minutes.

🌍American 🏷️Blackened salmon 🏷️Salmon 🏷️Seafood 🏷️Quick dinner Weeknight meal

🏷️

🏷️Easy recipe

-0:00

jackiehartlaubonTikTok

Total

17 min

Servings

2

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 (6 oz) salmon fillets, thawed
2 tsp Dijon mustard
1 tbsp Old Bay seasoning
1 tbsp blackened seasoning rub
1 lemon wedge, for servingoptional

5 Ingredients

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Instructions

1
Place thawed salmon fillets on an air fryer tray.
2
Brush a thin layer of Dijon mustard over the top of each fillet to act as a binder.
3
Sprinkle generously with Old Bay seasoning, followed by the blackened seasoning rub, ensuring an even coat on both fillets.
4
Let the salmon rest while you preheat the air fryer to 400°F (200°C).
5
Place the salmon in the preheated air fryer and cook for about 12 minutes, or until cooked through and flaky.
6
Remove the salmon from the air fryer and serve immediately. Squeeze fresh lemon juice over the top before serving, if desired.

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Tips & Notes

Pro tips

Pat salmon fillets dry with paper towels before seasoning—moisture prevents the dark crust from forming.
Use medium-high heat and don't move the salmon while it cooks; let it sit 4–5 minutes per side for a caramelized exterior.
Combine Old Bay and blackened rub for layered flavor; Dijon mustard helps the seasonings adhere and adds subtle tang.
Squeeze fresh lemon over finished salmon to brighten the rich, smoky flavors.

Substitutions

Old Bay → Cajun seasoning (slightly spicier, similar seafood profile)
Blackened seasoning rub → Paprika + cayenne + garlic powder + thyme (homemade version)
Dijon mustard → Whole-grain mustard (more texture, milder heat)
Salmon fillets → Mahi-mahi or halibut steaks (similar cook time, lighter flesh)

Storage & make-ahead

Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days; reheat gently in a 275°F oven or serve cold over salad.

Equipment

skillet or cast-iron pan · paper towels

Common Questions

How do you know when blackened salmon is done?

Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and slightly firm at the thickest part.

Can you make blackened salmon in the oven instead of a skillet?

Yes. Place seasoned fillets on a lined baking sheet and bake at 400°F for 12–15 minutes until cooked through. You'll miss the dark crust from pan-searing, but the fish will still be flaky and flavorful.

What's the difference between Old Bay and blackened seasoning?

Old Bay is a milder, seafood-forward blend with celery salt and spices. Blackened seasoning rub is spicier and smokier with more cayenne and paprika, creating the signature dark crust.