Prep 5 mins
Cook 15 mins
This is a recipe I found on All Recipes. It's SPICY, tasty and a delicious way to serve salmon. I've altered the recipe quite a bit but will spell out both variations so you can make this recipe according to what suits your family. For instance, this recipe calls for a 1/2 cup of butter but I don't use any...just olive oil to brush the fillets with. Also, this recipe states to cook the fish entirely on the stove but I blacken for a few minutes and then bake at 400 for 10 minutes for perfectly cooked fish without an overly smoky kitchen!
- 2 tablespoons ground paprika
- 1 tablespoon ground cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1 lb salmon (fillets, skin removed)
- 2 tablespoons extra virgin olive oil (The original recipe calls for 1/2 cup butter)
- olive oil flavored cooking spray
- In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
- Brush salmon fillets EVOO until moist, and sprinkle evenly with the cayenne pepper mixture. Mist with EVOO spray (I use Garlic flavored EVOO spray).
- In a large, heavy skillet over high heat, cook salmon, until blackened, 2 to 5 minutes. Turn fillets, brush with remaining EVOO , and continue cooking until blackened and fish is easily flaked with a fork.
- At this point, I bake at 400 for 10 minutes or until desired doneness (I like mine well done). If you don't like yours well done, skip the baking stage.
On a diet cuz...I ain't no hall of fat girrrl...ain't no hall of fat girrrl... Gwen Stanfani knows her business!