Blackened Salmon
Salmon fillets crusted in a smoky, spicy Cajun rub and seared until the outside is deeply charred and the inside stays buttery. A bold keto dinner in under 20 minutes.
A steakhouse crust on a weeknight fillet
Blackening is one of those techniques that looks intimidating and turns out to be almost effortless. You coat the fish in a punchy spice blend, drop it into a screaming-hot pan with butter, and let the heat do the work. The spices toast into a dark, aromatic crust while the salmon underneath stays rich and just-set.
Fatty fish like salmon are a keto dream: high in protein, loaded with omega-3s, and completely carb-free. The spice rub adds all the flavor with virtually no carbs, so you get a bold, restaurant-worthy plate that fits the diet effortlessly. Just open a window, because a proper blackening pan puts off some smoke.
- Get the pan genuinely hot before the salmon goes in
- Press the fillets into the spice rub so the crust sets
- Let the crust form fully before you attempt the flip
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Ingredients
- 4 salmon fillets, about 6 ounces each, skin on (net carbs →)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder (net carbs →)
- 1 teaspoon onion powder (net carbs →)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter, divided (net carbs →)
- 1 lemon, cut into wedges (net carbs →)
Instructions
- 1In a small bowl, stir together the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper.
- 2Pat the salmon fillets dry and coat the flesh side generously with the spice blend, pressing it in.
- 3Heat a cast-iron skillet over medium-high heat and melt 2 tablespoons of butter until it foams.
- 4Place the salmon flesh side down and sear for 3 to 4 minutes without moving, until a dark crust forms.
- 5Flip the fillets, add the remaining tablespoon of butter, and cook for another 3 to 4 minutes until the salmon is just cooked through.
- 6Serve with lemon wedges, spooning the browned butter from the pan over the top.
Nutrition (per serving)
Recipe FAQ
How spicy is blackened salmon?
It has a warm, smoky heat from the paprika and cayenne, but you control the intensity. Use the full amount of cayenne for a noticeable kick, cut it in half for gentle warmth, or leave it out entirely and still get a deeply flavorful crust.
Why is my kitchen so smoky?
Blackening relies on a very hot pan, which naturally produces smoke as the spices and butter toast. Turn on your range hood, open a window, and consider using clarified butter or a splash of avocado oil, which handle high heat with less smoking than regular butter.
Should I leave the skin on?
Leaving the skin on helps hold the fillet together and protects the flesh from overcooking. You can eat it or peel it off after cooking; either way, searing skin side down at the end gives you a crisp, delicious edge.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.