Blackened Salmon is a spicy, flavorful way to eat delicious, healthy salmon! Just salmon, olive oil and 6 basic herbs and spices! Keto, Low Carb, Pescatarian, Paleo, Whole 30, Dairy and Gluten Free! It an easy skillet meal, ready in 30 minutes and 0 Net Carbs.

Fish is not my favorite thing but this Blackened Salmon is absolutely delicious! Hubby and sons love it. We will have this over and over.

The Seasonings

The original recipe calls for equal parts of the herbs and spices but that was WAY too spicy! Our eyes were watering and we were coughing while it cooked!

If you like it really spicy and I mean on-fire spicy, then up the peppers to equal the other ingredients.

If you like it nicely spicy, you will enjoy my reduced pepper version. We do like things flavorful and are known for loving hot peppers and hot sauces so it surprised me that we needed to reduce them some.

If you are sensitive to spices, you will want to reduce the peppers even more. The flavor though is fantastic.

Do use caution. You can always add more the next time. 🙂

This recipe has been shared in Weekly Recipe Swap and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

We enjoyed our Blackened Salmon with Low Carb Jalapeno Cheddar Cheese Biscuits and  Creamy Spinach Cheese Bake. It was amazing together!

This recipe is slightly adapted from the book, Paleo Effect. It is full of great Paleo recipes and tips!

Blackened Salmon is part of these collections:

Over 200 Low Carb Keto Meal Ideas

72 Low Carb & Keto Skillet Recipes

Ingredients for Blackened Salmon:

salmon with skin

Olive oil (affiliate link)

paprika, thyme, oregano and sea salt

cayenne powder and black pepper

Directions:

Mix the spices together and spread onto a plate.

Rub the flesh side of the salmon with olive oil (affiliate link) and then press onto the spices on the plate to coat it well. Only the flesh side gets the spice coating.

Heat a couple of tablespoons of olive oil in a pan over medium heat.

When hot, place the fish, flesh side down, into the pan and cook for 2 minutes. All of the flesh side should be in contact with the pan so it gets a nice, crisp look.

After cooking the flesh side for 2 minutes, turn the heat to low and flip the salmon so the skin side is in contact with the pan.

Cover and cook on low for 18-25 minutes, depending on how thick the salmon is, and until a meat thermometer shows it is cooked to 145*. Don’t over cook.

If you make this Keto Blackened Salmon recipe, let me know! Rate it and leave a comment below. I love hearing from you!

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