“This mouth-watering blackened salmon fillet dish is a mix of spices that give the black appearance yet packs a spicy taste. Fire up succulent salmon with an exciting blend of Cajun-style spices!”
Prep: 15 m Cook: 10 m Ready In 25 m
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To make this Mouth-watering Blackened Salmon Fillet, You’ll need the following Ingredients:
Ingredients:
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
2 teaspoons salt
½ teaspoon ground white pepper
1 tablespoon onion powder
½ teaspoon ground black pepper
¼ teaspoon dried thyme
4 salmon fillets, skin and bones removed
¼ teaspoon dried basil
½ cup unsalted butter, melted
¼ teaspoon dried oregano
Directions:
1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with ¼ cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with ½ remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter and continue cooking until blackened and fish is easily flaked with a fork.
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Mouth-watering Blackened Salmon Fillet
Equipment
- Large Skillet
- Small Bowl
Ingredients
- 2 tablespoons ground paprika
- 1 tablespoon ground cayenne pepper
- 2 teaspoons salt
- ½ teaspoon ground white pepper
- 1 tablespoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 4 salmon fillets, skin and bones removed
- ¼ teaspoon dried basil
- ½ cup unsalted butter, melted
- ¼ teaspoon dried oregano
Instructions
- 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 ¼ cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with ½ remaining butter.
- In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter and continue cooking until blackened and fish is easily flaked with a fork.