Blackened Salmon
"Blackening" refers to a method of flash searing fish and other proteins typically associated with Cajun cooking in manner made popular by famed Louisiana chef, Paul Prudhomme. The fish is dipped in butter and dusted with a variety of herbs and spices then seared at a high-heat in a cast iron pan until the milk solids in the butter are browned and the spices are charred, giving the fish its characteristic charred appearance from which the name is derived.
Ingredients
- 1 tbsp paprika
- 1 tbsp cayenne
- 10 thyme washed, leaves removed and chopped
- 1 tbsp oregano freshly chopped
- 1 tsp Kosher salt
- 4 pieces salmon pin bones removed, skin-on
- 3 to 4 tbsp canola oil
- 2 lemon zested and juiced
Instructions
- In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
- Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
- Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.
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