Located in Seattle’s Famous Pike Place Market

Cajun Blackened Salmon

Cajun Blackened Salmon
  • lunch
  • entrée
  • 4 servings
  • 20 minutes


  • 4 7-8 oz king salmon filets- skin on
  • 1 T Smoked Paprika
  • 1 T Cayenne
  • ¼ tsp Garlic salt
  • ½ tsp Thyme (fresh preferred to dried)
  • ½ tsp Oregano (fresh preferred to dried)
  • ½ tsp Salt
  • 2 T Butter (melted)
  • Garnish- Lemon and minced flat leaf parsley
  • 2 T butter for cooking


  1. Mix all ingredients together. Rub over Salmon. Brush melted butter onto Salmon and press rub onto Salmon.
  2. Add 2 T butter to stainless steel pan over medium high heat. Add Salmon flesh side down when butter and pan are very hot and almost smoking. Cook salmon for 3 minutes on the flesh side and turn filets and finish for 6 minutes skin side down. Baste the Salmon with the oil while cooking. Salmon is done when thermometer reads 118-120 degrees F. Serve with a squeeze of lemon.

Serves 4

Recipe by Chef Liz McCune, founder of Eat Seattle.

Reset your password

We will send you an email to reset your password.

We've sent you an email with a link to update your password.