This blackened fish recipe is the perfect easy weeknight meal with your favorite fish butter basted, generously seasoned with blackening seasoning and seared.
Blackened Fish Recipe
Quick and easy dinner recipe alert, my friends! We're cooking up some fish fillets in the Chili Pepper Madness kitchen tonight, and it's going to be fast.
Tonight we're making Blackened Fish, and it's bound to become of your favorite go-to cooking methods.
What is Blackening?
Blackening is a simple cooking method of coating the star of your dish with butter, seasoning it generously with homemade blackening seasoning, then searing it over high heat to form a nice spicy crust. This cooking method works wonderfully with fish and cooks up in no time.
The result is big flavor and huge satisfaction, a meal you won't soon forget! I think you'll love it so much that it will enter your regular cooking routine.
It has for me!
Let's talk about how to make blackened fish, shall we?
Blackened Fish Ingredients
FOR THE BLACKENING SEASONING
- Chili Powders. Use 2 tablespoons smoked paprika (or use regular paprika) + 1 tablespoon cayenne powder (use more for a spicier blend)
- Spices. Use 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground black pepper and 1 teaspoon sea salt
- Herbs. Use ½ teaspoon dried basil, ½ teaspoon dried oregano and ½ teaspoon dried thyme
FOR THE FISH
- Fish Fillets. 4 fillets, 6 ounces each, skinless - I used Icelandic cod today, but any fish fillet will do for this recipe.
- Melted Butter. ¼ cup.
How to Blacken Fish - the Recipe Method
Make the Blackening Seasoning. Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly. You'll have extra seasoning for this recipe, so store the remainder in airtight jars or containers.
It's great on so many things!
Butter and Season the Fish Fillets. Brush one side of each fish fillet generously with melted butter and generously spoon on the blackening seasoning. Use a couple tablespoons, or really as much as you'd like.
Make it as spicy as you want. You can easily dip each fillet of fish into a shallow dish filled with seasoning to get a good, even coating.
Get Cooking. Heat a heavy cast iron skillet to medium-high heat and add the salmon fillets, buttery-seasoned side down. Cook 3-5 minutes to blacken.
Brush or drizzle on the remaining butter, then generously add more seasoning.
Flip the fish fillet and cook another 2-3 minutes, or until the fish is cooked through and flaky. Usually just a few minutes on each side is enough to cook the fish through, depending on thickness.
Cook them to 145 degrees F internal temperature minimum.
Serve!
Boom! Done! Blackened fish is ready to serve. This one is SO GOOD. Such a great recipe. Just look at all that wonderful flavor and seasoning. Yum. Grab some Tartar Sauce for dipping!
Recipe Tips & Notes
- The Fish. This recipe will work with ANY type of fish. I have made this with all sorts of fish, from blackened salmon to cod, monkfish, tilapia, blackened sheepshead, redfish, swordfish, so many others. You name it! Use your favorite fish.
- The Blackening Seasoning. This is my own homemade blackening seasoning recipe, but you can very easily alter it to fit your own preferences. Sometimes I like to slip in a bit of ghost pepper powder to heat things up nicely. Feel free to adjust with other ingredients, or use a good Cajun Seasoning or Creole Seasoning blend, which are very similar. You can also use your favorite store bought blend.
That's it, my friends. I hope you enjoy my blackened fish recipe. Extra spicy for me, please! Definitely one of my favorite ways to make it. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Storage & Leftovers
Storing your Blackened Fish in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days. To maximize the storage life, make sure to refrigerate the fish promptly.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Blackened Fish Recipe
Ingredients
FOR THE BLACKENING SEASONING
- 2 tablespoons smoked paprika or use regular paprika
- 1 tablespoon cayenne powder use more for a spicier blend
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
FOR THE FISH
- 4 fish fillets 6 ounces each, skinless - I used Icelandic cod today, but any fish fillet will do
- ¼ cup butter melted
Instructions
- Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
- Brush one side of each fish fillet generously with melted butter.
- Generously spoon on the blackening seasoning.
- Heat a large cast iron skillet to high heat and add the salmon fillets, buttery-seasoned side down.
- Cook 3-5 minutes to blacken.
- Brush or drizzle on the remaining butter, then generously add more seasoning.
- Flip the fish fillet and cook another 2-3 minutes, or until the fish is cooked through and flaky.
- Serve!
Video
Notes
Nutrition Information
E says
I only added one tblsp of smoked paprika and 1 tblsp of paprika. I scaled down the cayenne to a tsp. The seasoning still had good spice. Great recipe
Mike H. says
Thank you, E - glad you've customized it to your preference!
Ducky says
I made this today with rockfish, but used 1 teaspoon of the cayenne pepper and the fish was still spicy! Next time I will reduce the smoked paprika to 1 tablespoon too. But if you like the spice leave the ingredients as is. Very tasty and flavorful.
Mike Hultquist says
Excellent! Thanks, Ducky! Glad you enjoyed it!!
Christine & Ron says
Delish!!! But I may have to make it outside next time!
We were coughing so much from the cayenne!!
Mike Hultquist says
Yes, the fumes can get you sometimes! Glad you enjoyed it!
Paty Mom says
Mike, I'm making a double batch of your blacken seasoning. I always use your recipes when we're looking for "hot and spicy" which is several times per week. I'm never disappointed! We're jalapeno + a little cayenne level, wish we could handle ghost pepper level like you can! Keep the recipes coming and thanks for being so reliable. Never a failure when I look to you.
Mike Hultquist says
Thanks so much, Paty! Glad you're enjoying the recipes! It makes me very happy. =)
Boo says
I used it on our Red Snapper and it was so delicious. I thought the Blackened Spice mix would overpower the delicate fish, instead, it was complete unctuous flavor. Wow, cannot wait to try it on shrimp, pork chops, chicken, eggs ? Well it was a wonderful surprise. Keeper, will use it again. Thanks Mike
Mike Hultquist says
Thanks, Boo! Glad you enjoyed it! I know, I love the blackening seasoning blend. So good!
Grammasue says
Mike! I use this recipe all the time. My husband likes it so much that everytime we decide to have fish, he asks me to make your Blackened Seasoning. It is the best you can get and I have tried "many" Thanks so much for all of your wonderful recipes! Cheers!
Mike Hultquist says
Wonderful!! Glad you enjoy it so much, Grammasue! Thanks for sharing this!
Juliet says
I have never had or made blackened fish. My husband and bonus daughter love blacken fish at the restaurants on the outer banks of NC. We loved this fish! I made it for my husband's bday and it was fantastic. Your recipe had his whole family raving. His daughter said it was the best she ever had!! Thank you for sharing this!!
Mike Hultquist says
Wow! Awesome to hear, Juliet! I love to hear this! VERY happy you enjoyed it. I love visiting the Outer Banks as well. Thanks for sharing!
ELizabeth Taylor says
Do you have to use a cast iron skillet? Looks awesome, by the way!
Michael Hultquist - Chili Pepper Madness says
Elizabeth, no, you can use any pan. Just get it good and hot. Enjoy!
Terry C says
I used this spice recipe on haddock and it was so good I scraped all the remaining blackened spiciness off the bottom of my plate. I am not a fan of really spicy foods but this was really flavorful it was worth the heat. I will definitely save this recipe to use on other seafood and chicken.
Terry
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Terry!
Jill says
I made grouper using this recipe. I also madexa lemon basil sauce and I used the extra seasoning to blacken some gigantic shrimp. I plated my fish, topped with a scoop of lemon basil sauce, topped that with artfully arranged shrimp. I served this meal with rice pilaf. AWESOME!! I will top my fish with soft shell crab when in season. Thank you so much for the recipe for the blackened fish!! Love, love, love it!
Michael Hultquist - Chili Pepper Madness says
Excellent, Jill! Sounds perfect!
Teresa says
Excited to try this. I love all your ideas as I am new to your blog.
Michael Hultquist - Chili Pepper Madness says
Thanks, Teresa! I hope you enjoy it! One of my favorite ways to prepare fish and other foods!