Blackened fish is a Louisiana classic popularized by Chef Paul Prudhomme. The technique is simple: coat fish in a blend of bold spices, then sear in a ripping-hot cast iron skillet until the spices form a dark, flavorful crust. Wild sockeye salmon is ideal because its rich, full flavor stands up to the assertive spice blend. This recipe is Keto, Whole30, Paleo, gluten-free, and dairy-free. Learn about the health benefits of wild sockeye.

Ingredients

• 4 wild sockeye salmon portions (5–6 oz each), thawed
• 1 tablespoon avocado oil or ghee
• Cajun Spice Blend:
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Lemon wedges, for serving

Instructions

1. Mix Spice Blend: Combine all spice blend ingredients in a small bowl.
2. Season Salmon: Pat salmon portions dry. Brush lightly with oil. Press the spice blend firmly onto both sides of each portion, coating evenly.
3. Heat Skillet: Place a cast iron skillet over high heat for 2–3 minutes until it is smoking hot. This is essential for the blackening technique.
4. Sear: Add a thin layer of oil to the skillet. Place salmon flesh-side down. Sear without moving for 3–4 minutes until a dark crust forms. Flip and cook 3–4 minutes more until cooked to your preferred doneness.
5. Serve: Transfer to plates immediately. Squeeze lemon over the top. Serve with rice, coleslaw, or a cooling cucumber salad.