Blackened Salmon

Blackened Salmon

Salmon is one of my favorite fish. My motto is, if its good enough for grizzly bears, then its good enough for me. (except for the whole sleeping in a cave thing…)

Anyways, one thing to keep in mind is where you food comes from. Farmed raised salmon is actually banned in Australia and New Zealand due to harmful effects with the artificial coloring used in farm raised salmon.

Just an FYI for ya! Anyways here is a recipe for blackened salmon.


4 wild caught sockeye salmon filets with skin

Olive oil (I know, I know…you can use coconut oil if you want though it will alter the taste)

Homemade Creole Seasoning

-1 tbsp paprika

-1 tbsp cayenne powder

-1 tbsp thyme

-1 tbsp oregano

-1 tbsp sea salt

-1 tbsp black pepper



Mix all the spices together and spread it out over a plate. Lightly coat the salmon filets (flesh side) with a little olive oil and press the flesh into the spices covering them thoroughly.

Heat your pan up on the stove with 2-3 tbsp of oil, once its hot, turn off the burner.

Place the flesh side down so that all filets are in contact with the pan. Turn the heat back on and cook for 2 minutes before flipping.

Cover and cook for another 12-16 minutes on very low heat.

(Here are some more ways to measure how long to cook—low heat 8 minutes/in. of thickness or until the thickest part is 145* F)


About the Author: Marshall Ray

Marshall Ray is a Certified Strength and Conditioning Specialist (CSCS), Level 2 Poliquin International Certified Strength Coach (PICP), Biosignature Practitioner and a certified Precision Nutrition Coach (Pn1). He is the founder of Faster Fitness and co-founder of Femme Fit. He's passionate about building a community of people who love fitness and taking control of their health.