Paleo Blackened Salmon

By June 15, 2016 February 24th, 2021 Dairy Free, Fish, Main Dish, Paleo, Recipes

One of the easiest ways to prepare salmon it is rubbing it with this pungent blackened spice mix and cooking it in a cast iron pan or simply grilling it.  The spices in this Paleo Blackened Salmon create a crispy spicy crust on the outside with a moist, juicy fish on the inside.Paleo Blackened SalmonI like to spice up my food to keep it interesting. Without spice and flavor food gets boring and then we start craving unhealthy foods to feel satisfied.

A blackened spice mix can be purchased in many supermarkets but I prefer to make my own.  It is a simple mixture of everyday spices that can be used on fish, shrimp, chicken or vegetables.  It is easy to make a large batch of the spice mix to keep on hand.  Use it to create a fast meal. It adds a lot of flavor to chicken, fish or vegetables with very little work.

The best thing about making your own spice mix is you get to customize it.  I like it spicy so I put in one teaspoon of cayenne, but if you prefer mild use only 1/4 teaspoon.   I have included the basic recipe but if you want to change it up a bit, add cumin or chili powder or smoked paprika instead of plain paprika.   The basic recipe below makes enough for 2 pounds of fish or chicken.

SHORTCUT: If you don’t have the spice mix made up, buy Paul Prudhomme’s Blackened Redfish seasoning.  It is all natural. Has no preservatives and no gluten.  It uses regular salt instead of sea salt, but if I am in a hurry it makes a great substitute for the homemade spice mix.

Blackened Spice Mix

To make a blackened crust make sure your is dry.  Spread the spice mix on a plate, rub the fish with a little olive oil and press it into the spice mixture.  Turn it over and press the spices on to the other side.  Sauté in a cast iron pan for an authentic blackened dish or cook it on the grill for an easy delicious dinner.

Whether you cook the salmon on the grill or in a cast on pan, the spices create a crispy crust with moist, juicy fish inside.

Salmon is best served medium rare.  You want it to be rare in the middle when you remove it from the heat.  It will continue to cook once you remove it from the heat.  Most fish takes about 8 minutes per inch.

Serve with lemon on greens or with sliced avocado.

Paleo Blackened Salmon

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Paleo Blackened Salmon

Paleo Blackened Salmon

  • Author: Ingrid DeHart -
  • Total Time: 30 mins
  • Yield: 2-4 1x



Paleo Blackened Salmon

Blackened Spice Mix*

  • 2 tablespoons paprika
  • 1 teaspoon cayenne (use 1/4 teaspoon if you prefer less spicy)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoon Celtic sea salt
  • 1 teaspoon ground black pepper


Paleo Blackened Salmon In A Cast Iron Pan

  1. Remove skin from the salmon
  2. Spread 2 tablespoons of the spice mix out on a plate.
  3. Pat the salmon dry.
  4. Rub both sides of the salmon with a little olive oil and press each side of the salmon onto the spices. Make sure both sides are covered with the spices.
  5. Preheat a well-seasoned cast iron skillet over medium heat.
  6. Add ghee, once melted, place the salmon into the skillet top side down.
  7. Turn heat down to medium-low and cook for about 4 minutes until the spices are crispy
  8. Using a spatula flip the salmon, turn the heat to medium, cook 2 minutes on medium and then turn the heat down low.
  9. Cover and cook another 2 minutes.
  10. Check to see if the salmon is done. Salmon should be just barely opaque. It usually takes about 8 minutes per inch. If necessary cook on low until done.
  11. Serve with lemon wedges.

Paleo Blackened Salmon On The Grill

  1. Leave skin on the salmon.
  2. Preheat a grill on high.
  3. Spread 2 tablespoons of the spice mix out on a plate.
  4. Pat the salmon dry.
  5. Rub the flesh of the salmon with a little olive oil and press it onto the spices. Make sure it’s covered with the spices.
  6. Oil the grill.
  7. Place the salmon flesh side down first. Close the grill lid. Cook 4 minutes on the first side, depending on how thick the fillets are. (Try not to move it until you are going to flip it over)
  8. Using a metal spatula, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. If it’s sticking let it cook a little longer before flipping it. For charcoal grills, finish cooking over indirect heat furthest from the coals.
  9. Close the grill lid and finish cooking for another 3-5 minutes, depending on the thickness of the fillets.
  10. Salmon should be slightly rare in the center when done.

Blackened Spice Mix

  1. Mix all ingredients together and store in a cool, dry place. Will stay fresh for three months if sealed well.
  2. This recipe makes enough for 3 pounds of salmon.


If you don’t have the spice mix made up, buy Paul Prudhomme’s Blackened Redfish seasoning.  It is all natural. Has no preservatives and no gluten.  It uses regular salt instead of sea salt, but it’s delicious and super easy.  I use it often.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Main Dish
  • Cuisine: Paleo, Gluten Free, Dairy Free, Healthy

Keywords: Salmon


Enjoy the recipe.

If you give the salmon a try, let us know what you think! Leave a comment and rate it – it’s super helpful to me and other readers. And don’t forget to take a picture and tag it #eat_well_enjoy_life on Instagram so we can see it.

Much love,


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