Blackened Salmon Fillets
Back to recipe list
Source & History
After I got told that I needed to eat more fish, I discovered the joys of fresh salmon fillets. I know, it's expensive, but it costs about the same as a good steak and it's good for you. I found this recipe on the net and it quickly became a favourite. Just remember that it is really spicy - and stay away if you don't like hot spice. You will find that just the smell of these cooking will clear your sinuses and take your breath away.
Notes
- Serve this with salad and a yoghurt based dressing for the cooling effects.
- Author
- Aileen Sorohan
Ingredients
- 2 tbsp paprika ground
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 2 tsp salt
- 1/2 tsp white pepper ground
- 1/2 tsp black pepper ground
- 1/4 tsp thyme dried
- 1/4 tsp oregano dried
- 1/4 tsp basil dried
- 4 salmon fillets without skin & bones
- oil
Instructions
- In a plastic ziplock bag combine paprika, cayenne pepper, onion powder, salt, white & black pepper, thyme, oregano and basil.
- Drop the salmon fillets into the bag, one at a time. Shake so the spices coat both sides of the fillet. Place on a plate. Drizzle one side of each fillet with oil.
- In a large frypan, over high heat, cook salmon, oil side down, until blackened, 2 to 5 minutes.
- Drizzle uncooked side of fillets with a little oil, turn and continue cooking 2-5 minutes until blackened and fish is easily flaked with a fork.
- Serve with salad.