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Simple Blackened Salmon Recipe (Whole30, Paleo & Keto)

Looking for a way to spice up your salmon? Try this blackened salmon recipe. It is so simple and can be used on top of salads or just as a main course. Blackening is a cooking technique that can be used with any firm-bodied fish and many people use butter to sear the fish but this Whole30 and Paleo version switches the butter for olive oil and is just as good. 

Make sure to buy wild caught salmon when purchasing your salmon. Wild caught salmon are caught in the wild, and farm raised salmon are raised on farms. But, the environment on a fish farm is VERY different from that in the wild and this dramatically impacts the nutrients of this fish. Wild caught salmon eat a natural fish diet, have room to roam which leads the salmon to be a great source of omega-3 fatty acids, rich source of essential minerals and vitamins. Farm raised salmon live inside enclosed pens that are very crowded. This often leads to problems like toxic contaminants and pollutants and diseased spreading in the fish and drastically decreases the nutritional value of the fish. 

A great option for wild caught seafood is Butcher Box, a monthly meat and seafood delivery service that delivers high quality, organic, and sustainable meats.

Give this recipe a try and let me know what you think!

Simple Blackened Salmon Recipe (Whole30, Paleo & Keto)

Print Recipe


  • 2 6-oz wild caught salmon fillets
  • 1/2 tbsp olive oil
  • 1/2 tbsp paprika
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 lemon sliced
  • zest of 1 lemon


  • Combine all seasonings together in a bowl to create spice mix.
  • Remove skin and pat salmon dry on both sides. Cover fillets with the spice mixture on both sides.
  • Heat a pan on medium high and add olive oil. Once the pan is really hot, add the salmon fillets. Cook for 2 or 3 minutes without disturbing the fillets, until the surface is blackened and then flip.
  • Cook the other side for 2-3 minutes until the internal temperature of the fish is 145°F  (63°C) at the thickest part.
  • Add sliced lemon to the pan and cook for 1 minute, flipping halfway.
  • Top with lemon zest and enjoy!

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