Cajun Blackened Fish (Print Version)
# Ingredients:
→ Blackened Salmon
01 -
4 salmon fillets, around 4-5 ounces each, with the skin on
02 -
1 and a half tablespoons of paprika
03 -
1 teaspoon of cayenne (add more or less for heat)
04 -
1 teaspoon of powdered garlic
05 -
Half a teaspoon of black pepper
06 -
Half a teaspoon of onion powder
07 -
A half teaspoon of dried oregano
08 -
Salt (anywhere from 1/2 to 1 teaspoon, based on your taste)
09 -
3 tablespoons unsalted butter, melted (you’ll divide this)
10 -
2 tablespoons olive oil
→ Garnish
11 -
Lemon slices or wedges
12 -
Some fresh parsley, finely chopped (about a tablespoon)
# Instructions:
01 -
Lay your salmon fillets skin-down on a flat surface and make sure to wipe them dry. Let them sit out for a bit until they’re no longer super cold—this keeps the butter smooth and easy to apply.
02 -
Grab a small bowl and combine the paprika, cayenne, garlic powder, black pepper, onion powder, oregano, and salt. If you want to make it easier, you could just go for pre-made Cajun seasoning instead.
03 -
Brush the fillets on both sides using half of the melted butter. Cover them generously in the spice blend, making sure you press it on so it sticks well.
04 -
Heat up a big pan on high with a mix of olive oil and the rest of the butter. Put your salmon fillets in with the skin down first. Leave them for 2-4 minutes until the underside gets that nice blackened look.
05 -
Turn the heat down to medium and carefully flip the fillets over. Cook them for about 5 minutes or so, checking to make sure the other side darkens nicely too. You’re aiming for an internal temperature around 145°F.
06 -
Dish it up! Add a lemon wedge on the side and top with a little sprinkle of fresh parsley.
# Notes:
01 -
Swap out all the spices for a Cajun seasoning mix if you like.
02 -
You can control the heat by tweaking the cayenne level.
03 -
Tastes awesome alongside tartar sauce or a garlic mayo dip.