Blackened salmon recipe

Blackened Salmon recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and flavorful seafood dish? Look no further than this amazing blackened salmon recipe. With just a few simple ingredients, you can create a mouthwatering meal that is sure to impress. The salmon is coated in a blend of spices and then seared to perfection, resulting in a crispy exterior and tender, juicy flesh. Serve it alongside your favorite side dishes for a complete and satisfying meal.

Keywords: blackened salmon, recipe, flavorful, seafood, spices.

Blackened salmon recipe details

Blackened salmon recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

6	salmon fillets, skin removed
600 g	butter
125 ml	lemon juice
1 ½ tsp	cayenne pepper
1 tsp	salt
2 tsp	fresh ground black pepper
1 tbsp	dried thyme
6	lemon wedges, to serve
6 sprig(s)	parsley, to serve

Instructions

Remove excess fat and thin edges from the salmon as they could burn. Rinse, drain and pat the fillets dry with kitchen paper and refrigerate for at least an hour before cooking as the butter sauce better adheres to the cold fish.

In a heavy-based 4-5 pint, 2.5-3 litre pan, over medium heat melt the butter. Add the lemon juice, cayenne, salt, black pepper and thyme. Stir to blend well and allow to cool until lukewarm.

Place a 10-inch, 26cm cast iron or heavy-based frying pan over high heat until it starts to haze and smoke slightly. Remove the fish from the refrigerator and dip one fillet at a time into the butter sauce, coating thoroughly. Place the fillet in the pan, trying to avoid splatters of hot butter. The fish will sear in seconds and cook almost immediately, within 20-30 seconds at the most. Turn over the fish and cook the other side. Repeat for remaining fillets. Set the cooked fillets aside and keep them warm. Discard remnants of sauce, charred bit of fish or thyme from the pan after each two fillets.

Reserve remaining butter sauce.

When all the fish is cooked wipe the pan as clean as possible and place the empty pan on the heat. Add remaining butter sauce, carefully swilling the pan about 6 times to blacken the butter.

Remove pan from heat and drizzle some of the butter over each fillet. Garnish and serve hot with a salad or boiled vegetables.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a