Featured Reader Review
Tamara said, “I desperately needed a summery dinner to get me out of my funk — this was IT! We don’t have a grill, so I baked (and then broiled for a min or two) and the salmon came out great. Your seasoning blend is amazing. I served it with your suggested salsa, but swapped the pineapple for mango because my kids prefer it, and it was a lovely complement. Will be on repeat here! Thank you!”
This Grilled Blackened Salmon comes together in just under 30 minutes and is perfect for a light and fresh weeknight dinner! The salmon is seasoned with my homemade blackening seasoning, grilled until tender and flaky, then topped with Grilled Pineapple Salsa. It’s both sweet and spicy, but very well balanced. Quick, flavor-packed, and beautiful, this salmon recipe checks all the boxes!
If you love this recipe, be sure to try my Blackened Salmon BLT Sandwich, Baked Salmon Tacos, or Blackened Mahi Mahi next! I’ve got tons of easy seafood recipes, no matter what you’re craving!
Ingredient Notes
- Salmon filets: Use any variety of salmon you like! This is Atlantic salmon, though you can of course use wild salmon. Check out my salmon guide for more information on the different species.
- Olive oil: You just need a little oil to help the spices stick to the salmon fillet. Grapeseed, avocado, or canola oil are also fine.
- Homemade Blackening seasoning blend: A combination of dried oregano, sweet paprika, Kosher salt, cayenne pepper, dried thyme, garlic powder, onion powder, crushed red pepper flakes, and black pepper. It’s great on seafood, chicken, and veggies!
- Pineapple avocado salsa: grilled pineapple slices tossed with diced avocado, jalapeño, red onion, lime juice, cilantro, olive oil, and Kosher salt. Taste and adjust seasoning as needed.
Pro tip: the seeds in peppers are where the heat lies, so be sure to remove them if you prefer a less spicy pineapple salsa!
For more light and fresh salmon dishes, definitely give my slow-baked salmon or juicy salmon burgers a try next!
Directions
- Make the Blackening seasoning. Stir together all of the dried herbs and spices in a small bowl.
- Season the salmon. Sprinkle each piece of salmon (or one large side of salmon) generously with the spice mixture.
- Let the salmon rest on your counter for 30 minutes before grilling it. This gives it a chance to absorb all that flavor from the spices.
- Make the pineapple salsa. While the fish comes to room temperature, grill the sliced pineapple over medium-high heat for 3 to 4 minutes per sides. Once grilled, dice the pineapple, then add the rest of the salsa ingredients.
- Grill the salmon. Place the salmon skin-side up on the grill and cook for 3 minutes. Carefully flip so that it is flesh side up, then continue cooking until it reaches your desired level of doneness. I like salmon cooked to medium, which is 2 minutes more.
- Garnish, then serve! Spoon the pineapple salsa on top of the grilled blackened salmon, then serve with lime wedges and fresh cilantro!
Air-Fryer Instructions
If making this in an air-fryer, be sure to use thick-cut fillets to prevent overcooking and remember not to crowd the air fryer basket or tray. You can check for doneness by inserting a fork and seeing if the fish easily flakes apart. Cook at 400°F for 7-9 minutes.
Ari’s Best Tips!
- Allow the salmon to come to room temperature before grilling. This ensures that the fish will cook evenly when on the grill.
- Other seafood: You could follow the same recipe with trout, arctic char, catfish, tilapia, swordfish, or mahi mahi.
- Coat the grill grates with grill spray or oil to prevent the salmon from sticking.
- Select a ripe pineapple. When choosing a pineapple, look for one that has a yellow skin with few brown spots. It should smell sweet and fruity.
- Only flip the salmon once. Resist the urge to flip the salmon multiple times when grilling. You’ll know it’s ready to flip when it lifts away easily from the grill without sticking.
- Don’t have a grill? You can easily cook the salmon inside on a grill pan or a cast iron skillet.
Make-Ahead, Store, & Freeze
- Make ahead: You can season the salmon fillets then store in a refrigerate for up to 24 hours.
- Leftovers: Store leftover blackened salmon in a fridge for up to 3 days. Remember, seafood has a shorter shelf life compared to poultry or meat.
- To freeze: Cooked salmon can be frozen for up to 3 months. Thaw the salmon completely overnight in a refrigerator before reheating.
- Reheat gently in a microwave or in a preheated oven at 350°F for 7-10 minutes.
Serving Suggestions
I love to serve this salmon over white rice or creamy coleslaw, but it’s also great over cauliflower rice, with a salad, grilled vegetables, grilled corn on the cob, or crispy roasted potatoes. Try it with blistered string beans for a quick 10-minute side dish!
A little sweet, a little heat — this is truly one of my favorite summer recipes!!
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Grilled Blackened Salmon with Homemade Seasoning
Ingredients
For the salmon:
- 4 (6oz) salmon fillets skin on or off
- 2 Tbsp olive oil or neutral oil
- ¼ cup Blackening seasoning
- 2 cups pineapple salsa
- For serving: fresh cilantro and lime wedges
Instructions
- If you haven't already, make our Blackening seasoning blend. This should be stored in a cool place with other spices. It will keep for up to 1 year!
- Season the salmon. Drizzle each salmon filet (or whole side of salmon) with 1 tsp of olive oil, then sprinkle Blackening seasoning equally on each piece. Let sit at room temperature for 30 minutes.
- While the salmon comes to room temperature, make the pineapple-avocado salsa. While this is best on the first day, the leftovers will keep for 4-5 days in a fridge, so can easily be prepped in advance.
- Cook the salmon. Preheat a grill over medium-high heat, then coat with grill spray or a little neutral oil. Place the salmon skin side up directly on the grates, then cook for 3 minutes, or until the salmon pulls away easily from the grates. Use tongs to carefully flip, then cook the salmon another 2 minutes, or until salmon reaches an internal temperature of ~115F.
- Garnish, then serve. Spoon pineapple salsa on top of blackened salmon, then serve immediately with fresh cilantro and lime wedges.
Notes
- Make ahead: You can season the salmon fillets then store in a refrigerate for up to 24 hours.
- Leftovers: Store leftover blackened salmon in a fridge for up to 3 days. Remember, seafood has a shorter shelf life compared to poultry or meat.
- To freeze: Cooked salmon can be frozen for up to 3 months. Thaw the salmon completely overnight in a refrigerator before reheating.
- Reheat gently in a microwave or in a preheated oven at 350°F for 7-10 minutes.
The weather is so uncharacteristically drab today for L.A. in December (expecting rain tomorrow) and I desperately needed a summery dinner to get me out of my funk — this was IT! We don’t have a grill, so I baked (and then broiled for a min or two) and the salmon came out great. Your seasoning blend is amazing. I served it with your suggested salsa, but swapped the pineapple for mango because my kids prefer it, and it was a lovely complement. Will be on repeat here! Thank you!
I am BEYOND surprised to hear that your kids ate the salmon with blackening seasoning on it! My kids adore seafood, but can’t handle the heat. All about that pineapple (or mango!!) salsa! The perfect way to cool down! xo, Ari