Slow Carb Blackened Salmon (or chicken)

Cajun-style seasonings are a great way to liven up a salmon fillet.   If you don’t care for fish, this same seasoning can be used on chicken as well.

I like to grill up several pieces and serve over a bed of fresh, uncooked baby spinach.  If that doesn’t appeal to you, serve with cooked greens or a salad.

Slow Carb Blackened Salmon or Chicken Recipe

Blackened salmon on a bed of fresh baby spinach

Serves 4


  • 1 Tbs paprika
  • ¼ Tbs cayenne pepper
  • ½ Tbs onion or garlic powder
  • 1 t sea salt
  • ¼ t white ground pepper (black is fine if you don’t have this)
  • ¼ fresh ground black pepper
  • ½ t Italian herbs (basil, thyme, oregano and/or herb blend)
  • 4 boneless, skinless salmon fillets
  • 1 Tbs ghee or macadamia nut oil


  1. Mix all spices in a small bowl.
  2. Coat salmon fillets evenly with the spices on both sides.
  3. Heat ghee or oil in a large, heavy skillet.   Over high heat, cook salmon until blackened about 2 minutes.  Turn fillets and reduce heat to medium.  Continue cooking until blackened and fish is easily flaked with a fork, about 2-3 minutes.

About Jason

Working on my own fitness, I love sharing with you what I find. You might recognize me from Finding My Fitness.

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6 Responses to Slow Carb Blackened Salmon (or chicken)

  1. Jeremy Blake March 3, 2011 at 11:59 am #

    LOVE the blog. Just started my slow carb diet at the beginning of this week. Can’t wait to try this recipe. Keep it up! I will be back often.

  2. Laura March 3, 2011 at 12:26 pm #

    Thanks for the comment, Jeremy. Good luck Slow Carb-ing, and feel free to provide any input on the types of recipes you’d want to see here.

  3. Jeremy Blake March 9, 2011 at 3:30 pm #

    Eating the chicken version of this as I type and I’m in love. Thank you again.

    Any salad dressing recipes? I’m sick of balsamic vinegar & olive oil. 🙂

    • Laura March 9, 2011 at 7:00 pm #

      Glad you liked the recipe. The salmon rocks too, and I’m not even a fish person. The trick is to not overcook it. I’ve got a few salad dressing recipes I’ll work on getting up this week.


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