Blackened Salmon Fillets - Fire Up Fish!
Blackened Salmon Fillets – Fire up Fish with a Blend of Cajun-Style Spices!
This blackened salmon recipe is deceptively easy to make and gourmet enough for company. Serve pan-seared fillets over salad greens or pair with steamed vegetables and roasted potatoes for a fast, healthy and exceptionally flavourful meal.
Did You Know?
Salmon is a wonderful source of heart and brain protective omega-3 fatty acids and high-quality protein. Health Canada recommends that adults consume fish at least twice per week as part of a healthy diet. Originating in New Orleans, food that is blackened isn't actually burnt. Instead, the very dark brown colour is due to the special spice blend coating the food.
· 1 teaspoon (5 ml) ground cumin
· ¼ teaspoon (1.25 ml) cayenne pepper, optional
· 1 teaspoon (5 ml) brown sugar
· 1 teaspoon (5 ml) onion powder
· 1 teaspoon (5 ml) garlic powder
· 1/2 teaspoon (2.5 ml) dried oregano
· 1/2 teaspoon (2.5 ml) dried thyme
· 1 tablespoon (15 ml) paprika
· 1 1/2 teaspoon (7.5 ml) chili powder
· 1 teaspoon (5 ml) ground black pepper
· ½ teaspoon (2.5 ml) salt
· 4 salmon fillets about 6 ounces (170 g) each
· 1-2 tablespoons (15-30 ml) butter or olive oil to coat the salmon
· 1-2 tablespoons (15-30 ml) butter or olive oil, for pan-frying
1. Brush the salmon fillets with butter or oil.
2. Combine all the spices and sprinkle generously over the salmon fillets.
3. In a large non-stick skillet or cast-iron pan, heat more butter or olive oil over medium heat. Add the seasoned salmon fillets and cook, depending on the thickness, for 4 to 7 minutes on each side until the fish flakes easily with a fork.
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and counselling – in person or online via Zoom Health.
For more information, email Joanne at email@example.com.