Yet another recipe from my mother-in-law, who is probably the best cook that I personally know. This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it! The spice portion can be doubled and stored for later - I typically double or triple the recipe and store it in an airtight jar so that it is available whenever I want it.
- Mix together spices in an airtight jar and shake until well blended.
- Sprinkle cajun spice liberally over salmon fillets on both sides.
- Melt butter in a large pan over medium high heat until sizzling hot.
- Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.
This is an excellent recipe! Thank you for sharing. I added sea salt instead of table salt so it was a bit too salty. I will cut the salt in 1/2 next time.
This stirs my Cajun ancestral connections to hearth and home...which can make the sane and secure into raving maniacs.
I really liked this! I did not have onion salt or white pepper, and I halved the amount of cayenne. It was still really spicy, I think it would have been too spicy for me with the full amount. I used to leftovers for salmon salad sammys the next day, and they were also great!