Blackening is a cooking technique that can be used with firm fish and chicken. When making blackened salmon the fish fillets are not actually burned. Instead, the spices that are used in the process are mixed with butter and then toasted in a pan which causes them to turn a deep bronze color.
How to make blackened salmon
- 4 Salmon Fillets (about 2 pounds)
- ½ c of butter
- 1 tablespoon olive oil
- MySpicer Blackening Seafood Seasoning
- Fresh squeezed lemon juice
Pat the salmon with a paper towel until dry. Melt the butter. Generously coat both sides of the salmon steak with the butter using a brush. Generously coat both sides of the steaks with MySpicer Blackening Seafood Seasoning. Pat the seasoning down into the salmon generously so it sticks well to the butter. In a cast iron frying pan add the remaining butter and the olive oil. Heat to medium-high, high temperature. Cook the salmon approximately 4-5 minutes on each side. Your blackened salmon will be ready when it is nice and blackened golden brown on each side. Finish with a squeeze of fresh lemon juice.
Serve with your favorite rice, salad and asparagus.
Use a very hot cast iron skillet. This will help the fish blacken properly and keep the salmon from sticking to the pan. Make sure your salmon is cold when you start. Your butter and spices will stick better to a cold fillet.