Blackened Salmon
  • Servings: 4-6
  • Preparation Time: 0:45
  • 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
  1. Trim off the thin edges of fillets, as these would burn.
  2. -Pat fillets dry and refrigerate until ready to cook.
  3. -Melt butter in a large, heavy frying pan (preferably cast-iron) over medium heat.
  4. -Remove pan from heat; stir in lemon juice and seasoning; pour mixture into a shallow dish and cool until lukewarm.
  5. -Heat the skillet over high heat until it starts to smoke.
  6. -Coat 1 fish fillet in butter mixture.
  7. -Place fish in hot skillet. Fish will sear and cook almost immediately. Turn fillet over and blacken other side.
  8. -Repeat with remaining fillets, discarding pan drippings after each fillet.
  9. -As fillets are cooked, remove from heat and keep warm.
  10. -When all fillets have been cooked, wipe skillet clean and return to heat.
  11. -Pour left-over butter mixture into pan and swirl skillet 5 or 6 times to blacken the butter.
  12. -Drizzle butter over each fillet, garnish with lemon and parsley/dill, and serve hot.