Thank you for stopping by Recipes For Our Daily Bread to see this delicious Blackened Salmon recipe.
I am a huge blackened salmon fan. Salmon is so good for your heart, skin, hair, brain, cholesterol and more. This blackened salmon recipe is a delicious way to eat it.
I had found that my family loves salmon when I blackened it. I am sure you have heard of all the health benefits of eating salmon, and you already know you need to eat more of it. My goal this year was to try to find more ways I can add delicious healthy food into my families diet.
I have always eaten salmon but not necessarily enjoyed it. I ate it for the health benefits and the great source of omega-3, but since I have been blackening this fish, I cannot get enough of it. When eating salmon in most restaurants, it is kind of bland. I like lots of flavor and seasoning in my food. I need a more flavorful salmon recipe. One day, I decided to blacken the fish to add some flavor. I use Paul Prudhomme’s blackening seasoning and his salmon seasoning. In a hot skillet, I added 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 fish, 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 it. After peeling the skin off the salmon, add the blackening seasoning to the side of the salmon you took the skin off. Flip the fish over and cook for two minutes.
It truly takes less than ten minutes to prepare this blackened salmon. If you like leaving the skin on, season it before placing it down in the skillet. Cook each side three to four minutes. The time you cook the fish will vary depending on how thick it is and how pink you like to eat it. We like to keep our salmon a little pink on the inside.
If you have a great salmon recipe, please share it. I would love to try it.
- 2 pounds salmon
- And, two tablespoons Paul Prudhomme's Blackened Redfish MagicTwo tablespoons Paul
- Plus, Prudhomme's Magic Salmon Seasoning
- And, Two tablespoons of butter
- Two tablespoons of Olive Oil
- Heat the skillet with the butter and olive oil over medium-high heat.
- The skillet needs to be extremely 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.
- At this time 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 it 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.
Blackened Salmon Cooking Tips:
- Fresh fish is always best and will be flakier. If you cook frozen fish, thaw it in the refrigerator overnight.
- Score or cut the salmon fish cooking it. It is much easier to cut into pieces when raw.
- Salmon does not have to be cooked until well done. A little pink is perfect.
- Use a large spatula to flip it gently over.