More Great Recipes: Main Dish

Blackened Salmon


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Member since 2009

Serves 4-6 | Prep Time 0:45 | Cook Time

Ingredients

4 - 6) 1/2" thick, skinned salmon fillets - rinsed
1 cup real butter
1/2 cup fresh-squeezed lemon juice
2 Tbls. Cajun Blackening Spice
4 - 6 lemon wedges - for garnish, optional
4 - 6 fresh parsley OR dill sprigs - for garnish, optional


Trim off the thin edges of fillets, as these would burn.


-Pat fillets dry and refrigerate until ready to cook.


-Melt butter in a large, heavy frying pan (preferably cast-iron) over medium heat.


-Remove pan from heat; stir in lemon juice and seasoning; pour mixture into a shallow dish and cool until lukewarm.


-Heat the skillet over high heat until it starts to smoke.


-Coat 1 fish fillet in butter mixture.


-Place fish in hot skillet. Fish will sear and cook almost immediately. Turn fillet over and blacken other side.


-Repeat with remaining fillets, discarding pan drippings after each fillet.


-As fillets are cooked, remove from heat and keep warm.


-When all fillets have been cooked, wipe skillet clean and return to heat.


-Pour left-over butter mixture into pan and swirl skillet 5 or 6 times to blacken the butter.


-Drizzle butter over each fillet, garnish with lemon and parsley/dill, and serve hot.


Pairs Well With


Notes

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