Blackened Salmon
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.