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Blackened Salmon by Mallory McAllister serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Serve with brown rice, steamed asparagus, and steamed baby carrots

Ingredients:

1 Tbsp

Paprika

1/2 tsp

Cayenne Pepper

1 tsp

Salt

1/2 tsp

Black pepper

1/2 tsp

White pepper

1 tsp

Onion powder

1 tsp

Garlic powder

1/2 tsp

Dried Thyme

1/2 tsp

Dried Oregano

1 dash

Cumin

1/4 cup

Butter

Salmon Fillets, (1/2-3/4 in thick)

Directions:

Mix dry ingredients on large plate.
In a skillet, melt bitter over medium-high heat. Pour off all but 3 tbsp into an 8 inch square pan.
Turn on hood vent and turn hear to high. Dip each fillet in the melted butter (very lightly) and then dip in the dry ingredients, patting the fillets by hand.
In the same skillet, cook fish on each side for 2-3 minutes, being careful when turning over. The fish will look charred, (blackened) and there may be some smoke, but not enough to call the fire department.

Categories:

Fish & Seafood
Main Dishes
Spring/Summer