Blackened Fish or Chicken
  • Cooking Time: 15
  • Servings: 4-6
  • Preparation Time: 5
  •  2 tablespoons ground paprika
  •  1 tablespoon ground cayenne pepper
  •  1 tablespoon onion powder
  •  2 teaspoons salt
  •  1 tsp cumin
  •  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, trout fillets or chicken breasts
  •  1/2 cup olive oil
  1. 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 of olive oil, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with olive oil. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining olive oil, and continue cooking until blackened and fish is easily flaked with a fork.
I use this at least once a week because it's so easy and it tastes so good on salads, with pastas, rices and more. I keep a spice jar full of the spice combination aside so that I can whip it up really quick, without looking for ingredients. I also plan to make little packets of it and send it with my christmas cards this year.