This blackened salmon with cilantro lime butter is simple, flavorful, and ready in about 20 minutes. Bright lime, fresh cilantro, garlic, and butter balance the salty, smoky spice rub to create a dish that’s citrusy with a gentle heat. Pan-searing the coated salmon produces a dark, caramelized crust while keeping the interior tender and juicy.
Blackening is a Cajun-inspired technique that uses a generous dry spice rub and high heat to sear the exterior. The result is a deeply flavored crust from the spices while the interior remains moist. For a similar twist, try blackened salmon paired with mango salsa or cilantro lime chicken thighs.
The cilantro lime butter is a quick compound butter that finishes the fish perfectly. Combine softened butter with garlic, lime zest, and chopped cilantro for an herb-forward spread that melts over the hot fillets. Serve with roasted vegetables or cilantro lime rice to make a complete meal.
Tips for Blackening Salmon
You can make an effective blackening seasoning at home using pantry spices: paprika, onion powder, garlic powder, salt, pepper, brown sugar, dried thyme, oregano and cayenne. Pre-mixed blends like Old Bay also work well and are convenient.
Generously coat all sides of skinless salmon fillets with the rub for maximum flavor. If using a premade blend, taste it first; some are saltier or spicier than others, so you may prefer a lighter dusting to avoid over-salting.
Ingredient Notes and Substitutions
- Salmon fillets: Choose 6–8 ounce portions about 1–1.5 inches thick and remove the skin so you can season every side.
- Blackening seasoning: Make your own with the spices listed below or use a quality pre-made blend such as Old Bay. The recipe yields extra seasoning for future use.
- Butter: Use salted or unsalted butter for the cilantro lime butter. Let it soften at room temperature for easy mixing, or warm briefly in the microwave in short intervals if needed.
- Garlic: Finely mince or grate the garlic so it blends smoothly into the compound butter.
- Lime zest and juice: Lime adds brightness to both the butter and the fish; lemon can be used as an alternative if desired.
- Cilantro: Fresh cilantro gives a bright, herbaceous note; substitute parsley if you prefer.
See the recipe card below for exact ingredient amounts and a full ingredient list.
Step by Step Instructions
Step 1.
Soften the butter until easily spreadable. In a small bowl, combine butter, minced or grated garlic, lime zest, and finely chopped cilantro. Mix until homogenous. Serve the butter soft or chill for later use.
Step 2.
Mix the blackening seasoning ingredients in a small bowl. This batch yields about 6 tablespoons, so you’ll have extra to store for future use.
Step 3.
Generously coat each salmon fillet on all sides with the blackening seasoning. Squeeze fresh lime juice over each fillet and rub it in. If your seasoning is already salty, use a lighter hand with additional salt.
Step 4.
Heat 1 tablespoon of canola or vegetable oil in a cast iron or stainless steel skillet over medium-high heat. When the pan begins to smoke slightly, place the fillets in the pan and sear undisturbed for 3–4 minutes.
Step 5.
Flip the fillets and sear the other side for 3–4 minutes. For a slightly rosy, silky center, remove at 125–135°F. For fully cooked, sear 4–5 minutes per side or until the thickest portion reaches 145°F. Plate and top each fillet with a spoonful of cilantro lime butter and serve with lime wedges and extra chopped cilantro.
Salmon Internal Temperature
Salmon can be served at different doneness levels. Aim for 125–135°F when removing from heat for a medium-rare to medium result with a silky center. For well-done salmon, remove just before 145°F; at 145°F the fish will be fully opaque and flaky. The USDA recommends a minimum internal temperature of 145°F for safety, but cooking beyond that can dry the fish. Many cooks find 130°F to be an ideal compromise for moist, tender salmon.
Expert Tips
- Do not move or poke the salmon while it sears; leaving it undisturbed encourages a good crust.
- A cast iron or stainless steel skillet gives the best sear.
- You can grill the fillets for 3–4 minutes per side over medium-high heat; grease the grates well to prevent sticking.
- If you need to soften butter quickly, heat it in the microwave in 5-second intervals until spreadable.
- Avoid overcooking; exceeding 145°F will result in a drier, tougher texture.
More Salmon Recipes
Bourbon Glazed Salmon Recipe
Salmon with Creamy Avocado Sauce
Grilled Salmon with Basil Butter Recipe
Cedar Plank Salmon
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Blackened Salmon with Cilantro Lime Butter Recipe
Ingredients
- 2–3 salmon fillets (6–8 oz each), skin removed
- 2–3 tablespoons blackening seasoning (such as Old Bay)
- 1 tablespoon canola or vegetable oil
- Lime wedges for serving
Cilantro lime butter
- 3 tablespoons butter, softened
- 1 garlic clove, finely minced or grated
- Zest of 1 lime
- 3 tablespoons finely minced cilantro
Homemade blackening seasoning (makes ~6 tablespoons)
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon salt
Instructions
- Soften butter, then mix with garlic, lime zest, and cilantro until combined. Serve soft or chill.
- Combine the blackening seasoning ingredients in a small bowl.
- Coat each fillet with seasoning and rub with fresh lime juice. Use less salt if your blend is salty.
- Heat 1 tablespoon oil in a cast iron or stainless pan over medium-high heat. When the pan begins to smoke, sear the fillets 3–4 minutes per side for medium doneness, or 4–5 minutes per side for well-done.
- Top each fillet with cilantro lime butter, garnish with lime wedges and extra cilantro, and serve.
Notes
Do not move the salmon while it sears; allow a crust to form. Cast iron or stainless steel pans provide the best sear. Alternatively, grill 3–4 minutes per side over medium-high heat—oil the grates well. To soften butter quickly, microwave in 5-second intervals. Avoid cooking past 145°F to prevent dryness.
Nutrition
Nutrition information is an approximation.