Grilled Blackened Salmon (with Cedar Plank Salmon Option)

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If you’re looking for a healthier option for a Father’s Day cookout (that’s still packed with flavor), try this grilled blackened salmon recipe.

The salmon fillets are coated with blackening seasoning then grilled to perfection.

We love to make this recipe on cedar planks to keep the fish extra juicy.

This mouthwatering dish is an elegant option to bring to your backyard cooking party. It’s also quick enough to cook that it is a great weeknight meal option as well.

Let’s add some big flavor to your dinner table!

What is Blackened Salmon?

Blackened seasoning is a blend of herbs and spices with cajun flavors. 

The bold seasoning highlights the richness of the flaky fish and gives it a kiss of heat.

This original recipe was created for our blackened tuna recipe, but the spice blend is amazing on all types of fish. It’s even tasty on chicken, pork, and steak.

Blackened Salmon Spice Mix

This recipe yields ¼ cup of spice mix. Make the seasoning for this specific recipe, and then keep the leftover blackened seasoning in a small jar in your spice rack to use as a rub for a future meal. Feel free to multiply this recipe to make an even larger batch.

The spice blend makes an adorable gift when added to a small jar with a ribbon and a tiny wooden spoon!

Tips for Grilling Salmon Directly on the Grill

Grilling fish can be intimidating. Many cooks are worried about the fish sticking to the grill. These cooking tips will help to reduce the risk of the grilled blackened salmon sticking to the grill grates:

1. Completely dry off the both sides of the salmon to remove excess moisture, this will help prevent sticking.
2. Ensure the grill grates are clean. Then, use tongs to rub a paper towel soaked in olive oil on the grill grates.
3. Preheat the grill. If using a charcoal or gas grill with the ability to create two cooking zones, put one side on high heat and one on low heat.
4. Coat the fish in olive oil and season with the blackening seasoning prior to placing the salmon skin side down on the grill grates on the hot size. 
5. Use a fish spatula instead of tongs to flip the fish, you can finish the fish on the lower heat side to cook until it reaches an internal temperature of 145 degrees F.

Tips for Grilling Salmon Directly on a Cedar Plank

If grilling fish still seems like a bit of a tricky cooking method, we highly recommend trying to make cedar plank grilled salmon, like we do for our Grilled Pesto Salmon Recipe. The wooden plank adds another level of flavor, the salmon stays nice and juicy, and the cleanup is minimal! Here are tips on making grilled cedar plank salmon:

1. If using a dry cedar plank,  start by soaking it in water for 2 hours prior to grilling. We are using MOWI cedar plank salmon where the plank is already presoaked. It’s a gamechanger and saves a lot of preparation time at this step!
2. Season your Atlantic salmon with the blackening seasoning prior to placing the salmon with the cedar plank directly on a grill that has been preheated to 400 degrees.
3. Close the grill and cook the salmon for about 20 minutes (this varies based on the thickness of the salmon). We recommend that you use a wireless meat thermometer and cook the fish until it reaches the USDA recommended internal temperature of 145 degrees F.

How to Serve Grilled Blackened Salmon

• On Its Own – This salmon is a flavorful meal on its own. Add on a side of coleslaw and grilled corn for a BBQ feast.
• In a Taco – We love to make salmon tacos, and this blackened salmon fillet would work perfectly in a tortilla with crisp coleslaw.
• On a Salad – The spice of the blackened salmon adds so much flavor to salads. Try on a bed of greens with charred corn and pickled red onions.
• In a Sandwich – For a taste of New Orleans, stuff your blackened fish into a french roll with slaw and remoulade and make it a po boy sandwich!

Grilled Blackened Salmon Recipe

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 4 people

Ingredients:

• 2 MOWI Salmon Fillets on Cedar Planks
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (add more if you like spice)
• 1 ½ teaspoon paprika
• 1 teaspoon celery salt
• ½ teaspoon dried thyme
• 1 Tablespoon salt
• 1 Tablespoon black pepper

Directions:

1. If using a cedar plank for your grilled blackened salmon, ensure it has soaked in water for at least two hours to prevent burning. If using MOWI cedar plank salmon kit, no soaking is required since the planks are already soaked for your convenience.
2. Preheat your grill to 400 degrees F.
3. Meanwhile, mix together all of the ingredients for the blackened salmon seasoning in a small bowl. Using a spoon to combine ingredients into a cohesive blend of spices.
4. Rub 1 tablespoon of blackening spice onto the fish.
5. Now it’s time to grill the salmon. Add a wireless thermometer to the thickest part of the fish fillet. It’s important to cook to temperature, not based on time. GRILLED: Grill skin side down on the hot side of the grill. Sear the salmon steak for about 6 minutes, then use a fish spatula to move it to the cooler side of the grill (you can also just drop the heat of your grill at this point). Continue to grill the salmon for about another 10-12 minutes, until it comes to temperature.  CEDAR PLANK: If using a cedar plank, top it with the blackened salmon and place the plank directly on the hot grill grates. Grill the cedar plank salmon for about 20 minutes, until it comes to temp.
6. Cook until an instant-read thermometer shows an  internal temperature of 145 degrees F and until the fish flakes away with a fork. Serve with lemon wedges, if desired.

NOTE: Store the leftover spice blend in a sealable jar with an airtight lid. 

Continue to Content

Grilled Blackened Salmon Recipe

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Print

Ingredients

• 2 MOWI Salmon Fillets on Cedar Planks
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (add more if you like spice)
• 1 ½ teaspoon paprika
• 1 teaspoon celery salt
• ½ teaspoon dried thyme
• 1 Tablespoon salt
• 1 Tablespoon black pepper

Instructions

1. If using a cedar plank for your grilled blackened salmon, ensure it has soaked in water for at least two hours to prevent burning. If using MOWI cedar plank salmon kit, no soaking is required since the planks are already soaked for your convenience.
2. Preheat your grill to 400 degrees F.
3. Meanwhile, mix together all of the ingredients for the blackened salmon seasoning in a small bowl. Using a spoon to combine ingredients into a cohesive blend of spices.
4. Rub 1 tablespoon of blackening spice onto the fish.
5. Now it’s time to grill the salmon. Add a wireless thermometer to the thickest part of the fish fillet. It’s important to cook to temperature, not based on time. GRILLED: Grill skin side down on the hot side of the grill. Sear the salmon steak for about 6 minutes, then use a fish spatula to move it to the cooler side of the grill (you can also just drop the heat of your grill at this point). Continue to grill the salmon for about another 10-12 minutes, until it comes to temperature.  CEDAR PLANK: If using a cedar plank, top it with the blackened salmon and place the plank directly on the hot grill grates. Grill the cedar plank salmon for about 20 minutes, until it comes to temp.
6. Cook until an instant-read thermometer shows an  internal temperature of 145 degrees F and until the fish flakes away with a fork. Serve with lemon wedges, if desired.

Notes

Store the leftover spice blend in a sealable jar with an airtight lid. 

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Love Salmon? Don’t Miss These Other Recipes:

If salmon is your favorite fish, you’ve come to the right place. Enjoy this collection of amazing salmon recipes:

• Seared Salmon Eggs Benedict
• Mediterranean Salmon Skewers
• Easy Hot Honey Sriracha Asian Marinade for Salmon
• 10 Minute Hawaiian Salmon Poke
• Baked Lemon, Garlic, and Herb Mediterranean Salmon 

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