Cajun Blackened Salmon
Cajun Blackened Salmon features skin-on fillets coated in smoked paprika, cayenne, and thyme; air fry at 400°F for 12 minutes for a bold, charred spice crust.
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Method
- 1
Pat salmon dry. Mix all Cajun seasoning ingredients together.
- 2
Brush fillets with olive oil and coat generously with Cajun seasoning on the flesh side.
- 3
Place skin-side down. Air fry at 400°F for 10-12 minutes until the spice crust is dark and the fish flakes easily.
- 4
Drizzle with melted butter and a squeeze of lemon. Garnish with parsley.
- 5
Serve with remoulade, rice, and roasted vegetables.
Pro tip. The higher heat is intentional — it creates the signature blackened char on the spices without overcooking the fish. Pull at 125°F internal for perfectly moist salmon.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 3-4 minutes. Low and slow. High heat turns leftover salmon chalky. Full reheat guide for salmon.
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