Blackened Salmon With Homemade Honey Butter
Cook up moist and flaky salmon fillets every time with this easy recipe! Grilled Honey Blackened Salmon is crispy on the outside and loaded with classic Cajun flavor with a hint of sweetness for the ultimate dinner.
When it comes to this salmon recipe, we love to serve it with a Classic Caesar Salad, Garlic Parmesan Zucchini Chips or my Oven Roasted Brussels Sprouts with Balsamic.
Smoky Grilled Salmon With Homemade Honey Butter
Blackened salmon is about to become your new specialty. This easy 20-minute recipe produces the most tempting grilled fish fillets of all time! Coated in a smoky, herby, garlicky, lightly spicy seasoning blend and finished off with sweet honey butter, they’re incredibly tender and flaky with just the right amount of char.
Because it’s so quick and easy, this hearty main course is a foolproof option for potlucks and barbecues. Bold flavor meets flawless texture in every single bite. As the fish fillets cook, the line in front of the grill will grow longer and longer!
What Does It Mean When Fish Is Blackened?
Blackening is a Cajun cooking technique with Creole influences that involves a signature spice rub crisping up against the surface of seafood or meat. The seasoning blend helps create that charred exterior while also infusing the fish (or meat) with savory flavor. Even though the outside gets dark and crispy, the interior stays wonderfully moist and tender.
You don’t need much to create this crowd-pleasing dish – just the salmon fillets, the butter and some seriously satisfying flavorings. Check out the printable recipe card for specific quantities.
For the Blackened Salmon
- Salmon Filets: Stick with skin-on salmon for the juiciest results.
- Smoked Paprika
- Garlic Powder
- Salt: To enhance the other seasonings and lock moisture into the fish.
- Onion Powder
- Black Pepper
- Cayenne Pepper: Feel free to add more or less of this for a hotter or milder flavor.
For the Honey Butter
- Unsalted Butter: Softened.
- Honey: I prefer raw and unfiltered honey, as it’s minimally processed.
How to Make Honey Blackened Salmon
It’s grilling time! If you’d like to cook your salmon on the stovetop instead of the grill, follow the same process with your grill pan or a cast-iron skillet.
- Prepare Spice Rub: Add the smoked paprika, garlic powder, salt, onion powder, oregano, parsley, black pepper and cayenne pepper to a small bowl. Mix everything together and set the seasoning blend aside.
- Make Honey Butter: Add the softened butter and honey to a small bowl. Use a spoon to mix them together, then set the honey butter aside.
- Heat Grill: Heat the grill to medium-high heat, around 350-400°F.
- Pat Salmon Dry: Pat each fish fillet dry with a paper towel.
- Season: Season the flesh side of the salmon with blackening seasoning. Gently rub it in so the seasoning sticks.
- Grill Skin Side: Place the salmon fillets onto the grill skin-side down. Grill them for 6-8 minutes, or until the salmon releases.
- Grill Flesh Side: Gently flip the salmon and grill the flesh side for 1-2 minutes, until slight grill marks appear.
- Remove From Heat: Remove the salmon from the grill once the internal temperature of the thickest part of each fillet reaches 145°F.
- Add Honey Butter: Immediately place a dollop of honey butter onto each salmon fillet.
- Enjoy! Garnish the salmon with parsley and lemon wedges before serving if you’d like.
Tips for Success
Making blackened salmon is an absolute cinch. The tips below will ensure that it comes out perfect!
- Use Wild-Caught Fish Fillets: Farmed fish are fattier and less flavorful than their wild-caught counterparts, so I don’t recommend using them. They’re also more likely to carry contaminants since they live in such close quarters.
- Don’t Let Seasoned Salmon Sit: Make sure you cook your salmon immediately after you season it. Otherwise, the salt will start to break down the proteins in the fish and draw out moisture instead of locking it in.
- Only Flip Once the Fillets Are Ready: When the skin side of the salmon is done cooking, the fillets will release from the grill grates with ease when you go to flip them. If you notice some resistance, give them another 30 seconds or so and try again.
- Check for Doneness With a Meat Thermometer: Salmon is considered safe to consume when the internal temperature of the fish is at a minimum of 145°F. Insert a meat thermometer into the thickest part of each fillet before you remove them from the grill to confirm that they’re fully cooked.
This seafood favorite can be served in countless ways! Whether you pair your grilled salmon with a couple of sides or incorporate it into another dish, everyone will end up with an empty plate in no time.
Storage and Reheating
Although it’s best when it’s fresh, leftover salmon will stay good in the fridge for up to 3 days if you store it properly. Either keep the cooled fish in an airtight container or a resealable storage bag with all of the air removed. Reheat it over medium-low heat until it’s warmed through.
Can I Freeze Blackened Salmon?
Sure you can – but I wouldn’t necessarily recommend it. The salmon’s taste and texture won’t be nearly as nice as it was when it was fresh. However, if you’re planning to use it for something like salmon soup or salmon patties, you can achieve satisfactory results.
Let the salmon cool completely, then wrap each fillet tightly in plastic wrap. Place the wrapped fillets into a freezer-safe container or storage bag and freeze them for up to 3 months. Thaw out frozen salmon in the fridge before you use it.
Cook up moist and flaky salmon fillets every time with this easy recipe! Grilled Honey Blackened Salmon is wonderfully crispy on the outside and loaded with classic Cajun flavor through and through.
For the Blackened Salmon
- 4 (4-6 oz.) salmon filets
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon parsley
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
For the Honey Butter
- 3 tablespoons unsalted butter, softened
- 2 teaspoons honey
- To a small bowl, add smoked paprika, garlic powder, salt, onion powder, oregano, parsley, black pepper, and cayenne pepper. Mix together and set aside.
- To a small bowl, add softened butter and honey. Using a spoon, mix together. Set aside.
- Heat grill to medium high heat, around 350-400°F.
- Pat salmon dry with a paper towel.
- Season the flesh side of the salmon with blackening seasoning. Gently rub in so the seasoning sticks.
- Place salmon on the grill skin side first. Grill for 6-8 minutes until the salmon releases.
- Gently, flip the salmon and grill flesh side for 1-2 minutes until slight grill marks appear.
- Remove salmon from the grill when internal temperature reaches 145°F.
- Immediately place a dollop of butter on each salmon filet.
- Garnish with parsley and lemon wedge. Serve.
- To Store: Keep cooled salmon in an airtight container in the fridge for up to 3 days.
- To Reheat: Reheat over medium-low heat until warmed through.
- Serving Size: 1 salmon filet
- Calories: 390
- Sugar: 3 g
- Sodium: 374 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 128 mg
Keywords: honey salmon, blackened seasoning, how to cook grilled salmon
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