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Blackened Salmon Fillets

SUBMITTED BY: JEFF CALKINS PHOTO BY: Nikki

"Fire up succulent salmon with an exciting blend of Cajun-style spices!"

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Read Reviews (183)

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted

DIRECTIONS

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

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REVIEWS

Reviewed on Mar. 14, 2008 by Nikki

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Nikki
Mar. 14, 2008

Ok, so I discovered this recipe about a month ago, and it is SO absolutely delicious that I've been making it almost 4 times a week since! I have also discovered a few tips while making some better and some worse versions of this recipe. First, be SURE to skin the salmon. If you leave the skin on, the spices won't stick to the skin side of the salmon. Second, don't put the melted butter on the salmon immediately after removing the salmon from the refrigerator. This will cause the butter to harden (because the temperature of the butter will drop), and will cause the spices to cake off the salmon while it is being cooked. Third, don't butter and spice both sides of the salmon right away. After the first side is ready (brushed with butter, sprinkled with spice, and then drizzled with butter), place the fillet in the pan with the spice side down, and then butter and spice the second side. Fourth, don't let the salmon sit in one place in the pan, shake it around a little bit while it is cooking. If you don't, the spices will stick to the pan instead of the salmon. Now this is a tip for those of you who have salmon fillets that are thick (like mine always are). You are going to have to do several things in order for it to cook all the way through. After you drop the salmon onto the frying pan, reduce the heat to medium low, and COVER. After 6 to 7 minutes on that side, flip the salmon over and cover again cooking for another 6 to 7 minutes. BON APETITE!

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48 users found this review helpful

Ok, so I discovered this recipe about a month ago, and it is SO absolutely delicious that I've... MORE

Reviewed on Jun. 16, 2003 by MARYANN4591

Blackened Salmon is my favorite and this recipe is great. I don't use butter though, I use... MORE

Reviewed on Feb. 13, 2006 by Charlie69

Very, very good. I will certainly make this again. I only used 1 tablspoon of butter and I... MORE

Reviewed on Mar. 28, 2005 by MDORON5131

This spice rub is fantastic! I didn't use any butter at all. I just drizzled the salmon with... MORE

Reviewed on Jul. 3, 2007 by shebaduhkitty

I had this type salmon dish at a local resturant on a ceasar salad. It was so good I wanted to... MORE

Reviewed on Jan. 26, 2003 by MOPLOPS

I am not usually a fan of cajun type spices...but this is excellent. It blackens nicely and... MORE

Reviewed on Jan. 26, 2003 by rnheo

VERY smokey, do not cook on high. I used med-high and it set off my smoke alarm. I would... MORE

Reviewed on Jul. 14, 2003 by Becky Home Ec-y

We loved this on Mahi Mahi. I reduced the butter, and substituted half olive oil. I also... MORE

Reviewed on Aug. 26, 2005 by BKBISHOP

This is about the only salmon recipe that we ever really use. It's fantastic. In fact, I mix... MORE

Reviewed on Mar. 27, 2003 by JMANSAVAGE

Fantastic!!! You can avoid the "smokey house" effect by using peanut oil instead of butter,...

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