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.