Blackened Salmon

Directions

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

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-Pat fillets dry and refrigerate until ready to cook.

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

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

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

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-Coat 1 fish fillet in butter mixture.

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

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

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

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

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

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

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