Cast Iron Blackened Salmon with Chile Powder
Spiced salmon filets seared in cast iron with a bold New Mexico red chile and spice crust. A quick weeknight dinner featuring aromatic seasonings—thyme, oregano, cumin, nutmeg—combined with melted butter for a caramelized, slightly charred exterior. Ready in under 15 minutes.
Ingredients
- 2 oz salmon filet, skin removed
- 1 tbsp New Mexico red chile powderancho chile powder1:1spice swap
similar heat and depth
- 1 tbsp paprika
- 2 tsp thyme powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp cane sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- ½ tsp ground nutmeg
- ¾ tsp ground cumin
- 2 tbsp butter, melted
Instructions
- 1
Combine New Mexico red chile powder, paprika, thyme, onion powder, garlic powder, sugar, salt, black pepper, white pepper, cayenne, oregano, nutmeg, and cumin in a bowl.
- 2
Add melted butter to the spice mixture and stir to combine. Set aside.
- 3
Pat salmon filets dry with paper towels.
- 4
Brush or rub melted butter mixture onto both sides of each filet.
- 5
Sprinkle the blackened seasoning generously on both sides.
- 6
Heat a cast iron pan on medium-high heat for at least 2 minutes.
- 7
Cook salmon about 2 minutes per side, depending on thickness and desired doneness. Do not exceed 2 minutes per side to avoid burning.
- 8
Remove from heat and serve with rice or greens.
Tips
Ask your butcher to remove salmon skin, or do it yourself with a sharp knife angled flat against the skin.
Ensure the cast iron pan is fully preheated to achieve proper searing and char without overcooking the interior.
Pat salmon completely dry before applying butter and seasoning for better adhesion and browning.
Good to Know
Refrigerate leftover salmon in an airtight container for up to 2 days.
Prepare the spice mixture up to 1 week ahead and store in an airtight container.
Serve immediately with rice, greens, or roasted vegetables.
Common Mistakes
Do not skip preheating the cast iron for at least 2 minutes to avoid uneven browning and sticking.
Do not exceed 2 minutes per side to prevent the spice crust from burning and becoming bitter.
Do not skip patting salmon dry to ensure proper searing and crust formation.
Substitutions
Dairy-Free Swaps
General Alternatives
similar heat and depth