I love salmon, but not just any kind. I love Pacific salmon, while not popular at restaurants and grocery stores this kind is my go-to option. I do not eat farm-raised Atlantic Salmon, I am sure you know why, however, it is very popular. My favorite type of salmon is wild sockeye, which I was able to try while we were in Seattle, Washington, and Vancouver, British Columbia. Thinking back I had the best salmon I have ever eaten on that trip.

One of my favorite ways to have my salmon is blackened. Again reading some of the ingredients on a blackened seasoning makes me think……. I am sure the seasoning would still be good if it did not have certain ingredients and not much of a high sodium content.  So of course DIY. I tried this seasoning on Salmon, Trout, and Mahi Mahi, it was delicious on all of them. By the way, when I am dining out and I am going to have Mahi Mahi orTrout I always ask for it blackened. The only problem not too many places make a good blackened seasoning. On the contrary, I guarantee you will love this one.


Combine the following for the blackened seasoning:

  • 2 Tbsp smoked  paprika
  • 1 tsp rosemary
  • 1 tsp parsley
  • 1 tsp thyme
  • 1  tsp garlic pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp crushed red pepper
  • Salt to taste (optional)


  • Salmon fillets
  • Olive oil
  • Blackened seasoning (see above)
  • lemon wedges


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1 Comment

  1. I’m not a fan of fish but, I used this seasoning on chicken and it tasted AMAZING! Love your recipes and share! They are always versatile na can be used for any and everything!

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