Cajun Blackened Salmon
"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."
photo by gailanng
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 -6 salmon fillets
- 2 tablespoons butter
-
CAJUN SPICE
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon onion salt
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 3⁄4 tablespoon white pepper
- 3⁄4 tablespoon black pepper
- 1⁄2 tablespoon thyme
- 1⁄2 tablespoon oregano
- 1⁄2 tablespoon sage
directions
- 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.
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Reviews
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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 was the best spices on a salmon that I have ever had I am so pleased that I found it and my brother-in-law loved it too so happy thank you very much we will use it again and again -
Great recipe! My salmon comes out perfect evertime. I also used the seasoning for my scallops. They were amazing!
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I added a teensy smidge of olive olive to the butter to reduce smoke. My idiot kitchen exhaust fan vents right back into the kitchen! But this is DYNAMITE!
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Far too salty as is. Next time I will half or quarter the amount of salt specified. The rest of the spices were right on, but could see that it could be too hot for some.
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Tweaks
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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.
RECIPE SUBMITTED BY
I live in southern Alberta and am a paralegal for a mid-sized firm - I am the tongue-sticker-outer in the picture, the other girl is my best friend and my sister. I love to cook and will only bake occasionally. I would rather cook a five course meal than bake a cake. We eat a lot of ethnic food in our house - especially as the area we live in has few good restaurants - most are chain stores.
I had some severe health problems in the past and ended up losing my large intestine - as a result I try to eat healthy, non-processed foods that don't aggravate my condition. The only foods I really can't eat are shrimp and bean sprouts.
My two biggest passions would be camping and reading. The best is when I can be doing both at the same time! My boyfriend and I have been together for seven years and we have two wonderful, spoiled cats named Stew and Hummer.
A note on ratings: I believe that one of the most valuable features on this site is the ratings system. I rate dishes according to how I honestly felt about them. If I didn't like someone's dish I will give it a one or two star and explain why. I am not out to hurt anyone's feelings (and won't have mine hurt in return) but I don't think that rating a recipe high even when it has inherent flaws helps anyone else on the site. Just my take on things, you can take it or leave it.
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