Thank you for stopping by to see this incredibly delicious Blackened Salmon.
This Blackened Salmon Zucchini Pasta is hands down the best salmon you will ever try. It is also the easiest recipe you will ever make.
Salmon is so good for you!
Salmon is so good for you which is why I serve it often. I have always known that salmon was good for your brain but had no idea of the other benefits. It is not only good for your brain but your heart, hair, skin, cholesterol and so much more. Salmon is a fantastic source of Omega-3.
Blackened Salmon Zucchini Pasta Tastes Terrific
This Blackened Salmon Zucchini Pasta is one of my favorite ways to eat Salmon. It is so full of flavor from Paul Prudhomme’s Blacken Seasoning and Salmon seasoning. I can find these seasonings at my local Walmart. Hopefully, you will be able to find them too. I wish you could taste this salmon. It is spicy but not hot and tender and flaky with a little crispiness on top.
How easy is it to prepare this Blackened Salmon Zucchini Pasta?
I use Paul Prudhomme’s blackening seasoning and his salmon seasoning. I use a hot skillet with a little olive oil and butter. A lot of people cook their fish on low, but for this recipe, the skillet needs to be hot. It will sear the blackening seasonings. Place the skin side down into the hot skillet for about two to three minutes. After seasoning the top of the salmon, flip it over and cook three to four minutes. The skin side will be the top side at this point. Now, I peel the skin off the salmon. After peeling the skin off the salmon, add the blackening seasoning to the side of the salmon you took the skin off. Flip the salmon over and cook for two minutes. It truly takes less than ten minutes to prepare this blackened salmon.
Typically, I serve my Blackened Salmon over Pasta Alfredo but this time I decided to serve it over zucchini pasta. I found this very inexpensive vegetable pasta gadget and love it. You can read more about it and how easy it is to turn zucchini or squash into strings that resemble pasta. It is a much healthier than pasta and easy to substitute in most pasta recipes.
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- Blackened Salmon
- Two pounds salmon
- Two tablespoons Paul Prudhomme's Blackened Redfish Magic - Make sure the Salmon is coated well on both sides.
- Two tablespoons Paul Prudhomme's Magic Salmon Seasoning
- And, Two tablespoons Olive Oil
- Two tablespoons of butter
- Zucchini Pasta
- Three large zucchini
- BLACKENED SALMON
- First of all, Heat the skillet with the butter and olive oil over medium-high heat.
- The skillet needs to be really hot before adding the salmon.
- Place the skin side down into the hot skillet for about two to three minutes.
- After seasoning the top of the salmon, flip it over for three to four minutes.
- It will be ⅓ to ½ way done which you will be able to see on the side of the salmon.
- Next, I peel off the skin.
- After peeling the skin off, add the blackening seasoning to the top side of the salmon you took the skin off.
- Flip the salmon over and cook for two minutes.
- If you like leaving the skin on, season it before placing the skin down in the skillet.
- Cook each side three to four minutes.
- The time you cook the salmon will vary depending on how thick it is and how pink you like it.
- Remove the Salmon from the skillet.
- ZUCCHINI PASTA
- After making the zucchini pasta, add it to the same skillet you removed the salmon.
- Add ⅓ cup of chicken broth
- /4 cup of heavy cream to the skillet
- Next, scrap all the goodies from the pan.
- Add the zucchini pasta.
- Stir the pasta until thoroughly heated.
- Serve Blackened Salmon over the Zucchini Pasta.
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