A blend of classic blackening spices coats this flavorful grilled salmon, finished with a homemade lemon-herb compound butter for a bright, creamy contrast.
Salmon is one of the best proteins to enjoy during warm-weather grilling: it’s flavorful, nutritious, and adapts beautifully to bold seasonings. In this blackened grilled salmon recipe, a spicy, aromatic rub creates a smoky crust while a lemon herb compound butter melts over the warm fillet, adding a creamy, citrusy finish.
This dish is simple to prepare, perfect for backyard barbecues, quick weeknight dinners, or a special weekend meal. The blackening spices are pantry-friendly and require only a few minutes of prep time, and the compound butter can be made ahead to streamline cooking.
Salmon Ingredients
- 1 tablespoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon dried oregano
- 1 pound salmon (fillet or portion)
Compound Butter Ingredients
- ½ cup butter, room temperature
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh thyme leaves
- 1 garlic clove, minced
- ½ teaspoon salt
Begin by combining the blackening spices in a small bowl until evenly mixed. Pat the salmon dry with paper towels, then spread the spice blend evenly over the top surface of the fillet so it forms a thin coat. For best flavor, place the seasoned salmon in the refrigerator for about 15 minutes while you prepare the compound butter and heat the grill.
To make the lemon herb compound butter, place the softened butter in a medium bowl. Add the lemon zest, chopped dill, chopped thyme, minced garlic, and salt. Stir or whisk until the herbs and zest are evenly incorporated and the butter is smooth. You can roll the butter into a log on parchment paper and chill it for convenient slices, or keep it in a small container to spoon over the salmon when ready.
Preheat your grill to medium heat. Oil the grill grates lightly or brush a little oil on the skin side of the salmon to prevent sticking. Place the salmon on the grill, skin-side down, and cook for 6 to 8 minutes depending on thickness. The salmon should be opaque and flake easily with a fork; avoid overcooking to preserve moistness and texture.
When the salmon comes off the grill, top each portion with a generous dollop or slice of the lemon herb compound butter. As the butter melts over the warm fish, it will create a glossy, flavorful sauce that balances the heat from the blackening spices.
Serve this blackened grilled salmon with grilled vegetables, a crisp green salad, roasted potatoes, or a potato salad for a satisfying summer meal. It also pairs nicely with Cajun-style potatoes or a blue cheese potato salad for guests who enjoy bold flavors.
Instructions
- Mix the paprika, salt, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano in a small bowl.
- Pat the salmon dry and spread the spice blend evenly over the top of the fillet.
- Refrigerate the seasoned salmon for 15 minutes to let the flavors meld.
- Meanwhile, combine the softened butter, lemon zest, dill, thyme, minced garlic, and salt in a bowl; mix until smooth.
- Preheat the grill to medium heat and oil the grates. Place the salmon skin-side down and grill for 6–8 minutes, until the fish is opaque and flakes easily.
- Remove the salmon from the grill and top with the lemon herb compound butter. Let the butter melt over the hot fish before serving.
Tips, Variations & Storage
- If you prefer milder heat, reduce the cayenne pepper to ½ teaspoon or omit it entirely.
- For indoor cooking, sear the salmon in a hot cast-iron skillet for 3–4 minutes skin-side down, then finish in a 400°F oven for 5–7 minutes.
- Make the compound butter a day ahead to deepen the flavors; store it wrapped in parchment in the refrigerator for up to 3 days or freeze for longer storage.
- Leftover salmon keeps in an airtight container in the fridge for up to 2 days—use it cold in salads or gently reheat to serve.
Nutrition Facts (per recipe)
- Servings: 2
- Calories: 782 kcal
- Carbohydrates: 14 g
- Protein: 47 g
- Fat: 61 g (Saturated Fat: 31 g)
- Cholesterol: 246 mg
- Sodium: 1674 mg
- Potassium: 1355 mg
- Fiber: 4 g
- Sugar: 3 g
- Vitamin A: 3560 mg; Vitamin C: 59.1 mg
- Calcium: 85 mg; Iron: 3.4 mg
This blackened grilled salmon recipe is an easy, flavorful way to enjoy salmon all summer long. The spice rub adds depth and a touch of heat while the lemon herb compound butter brings brightness and richness—together they make a memorable, restaurant-style dish you can prepare at home.