Blackened Salmon with Whiskey Butter Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12 -16
    ounces salmon fillets, 2 total
  • Emeril's Original Essence, original seasoning mix
  • 1 12
    tablespoons olive oil
  • 1 12
    tablespoons butter
  • 12
    cup whiskey or 1/2 cup brandy (I use Windsor.)
  • 14
    cup finely minced shallot
  • 6
    tablespoons butter
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DIRECTIONS

  • Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
  • Rub into the fillet and add more if you end up with bare spots.
  • Set aside.
  • With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
  • When it starts to smoke and shimmer, add the butter and swirl just until melted.
  • Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
  • Remove from the heat; standing back from the pan, add the whiskey.
  • Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
  • When the fish is done through, remove to a plate and keep warm.
  • Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
  • Let each addition melt before adding another.
  • Whisk constantly.
  • Pour over salmon and serve.
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