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Blackened Salmon
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt.
- Rub the spice mixture evenly over both sides of the salmon fillets.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, add the salmon fillets, skin side down, and cook for 3-4 minutes.
- Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is blackened on the outside and opaque in the center.
- Remove the salmon from the skillet and let it rest for a few minutes before serving.
- Serve the blackened salmon with your choice of side dishes and enjoy!
Blackened salmon is a popular dish with roots in Cajun cuisine, where it was made famous by Chef Paul Prudhomme in New Orleans. The technique involves coating the salmon in a blend of spices, including paprika, cayenne pepper, and thyme, then searing it in a hot cast-iron skillet to create a flavorful crust. This cooking method imparts a smoky, spicy flavor to the salmon while keeping the inside tender and juicy. Today, blackened salmon can be found on menus across the United States, particularly in coastal regions known for their fresh seafood. Some renowned restaurants, like Emeril's in New Orleans, are known for their exceptional blackened salmon dishes. To make the best blackened salmon, it's crucial to use high-quality, fresh salmon and to master the art of achieving the perfect char without overcooking the fish. For a unique twist, some chefs also incorporate different spice blends or add a citrusy marinade before blackening the salmon.
20 min
4
300 calories
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