Beer makes batters better, meat more tender, and sauces more flavorful.
Blackened Salmon Fillets
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- #97688
Get restaurant-style blackened fish with just a few ingredients. Make up extra of the spice blend to use on other foods as well (works well on chicken and shrimp). Note: the blackening process can cause some smoke so it's best to cook this dish with a vented fan hood.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 tablespoon ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
vegetable oil
directions
To make the blackening mixture, combine the seasonings in a bowl. You can use this blend on fish or chicken.
Brush both sides of the salmon with oil to lightly coat. Sprinkle both sides of the salmon with the blackening mixture and set aside.
Heat a heavy skillet (not non-stick) over high heat. Add the fish and cook for 2-5 minutes or until the fish releases from the pan, is blackened and the spices are fragrant.
Turn the fish over and continue to cook until blackened and the fish flakes easily.
Serve immediately. Goes great with rice. Leftovers are delicious on a salad.
nutrition data
321 calories, 18 grams fat, 5 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 12, 2020
Absolutely delicious! Full of flavor. Will do again.
April 9, 2010
I am finicky with fish! But I really liked this recipe. I used wild salmon, smoked paprika and did not have white pepper. Along with stir fried vegetables and a baked potato this was a $35.00-$40.00 dinner. I will make it again.