BLACKENED SALMON
You will be spoiled for any other blackened salmon after making this. The restaurant version don’t even come close. You easily make this spicier if you like by using more spice. The thinner the piece of salmon, the spicier it will be. This works great for blacken chicken too! I keep a container of Cajun seasoning on hand. It can be used for Cajun seasoning in any recipe.
If you have leftovers, this makes the best salmon salad sandwiches. Break the salmon up; add some green onions and mayo... my husband’s favorite!!
If you have leftovers, this makes the best salmon salad sandwiches. Break the salmon up; add some green onions and mayo... my husband’s favorite!!
BLACKEN SALMON
Ingredients
- 4 tbsp paprika
- 2 tbsp cayenne pepper
- 2 tbsp onion powder
- 1 tbsp salt
- 2 tsp pepper
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp dried oregano
- Salmon fillets, skin and bones removed
- Butter, melted (~1/2 cup for 4 fillets)
Instructions
Combine all spices.
Place salmon fillets on a cutting board. Brush with butter and sprinkle evenly with the Cajun mixture. Drizzle with a bit more butter.
You should have about half the butter left. Once you have the fillets in the skillet, repeat the butter/Cajun spice procedure.
In a large, heavy skillet over medium/high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets and continue cooking until blackened and fish is easily flaked with a fork. Once the fish is blackened on both sides, you may need to turn the heat down if it is not fully cooked. It doesn’t take long though.
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