Blackened Salmon With Blue Cheese Sauce Recipes

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BLACKENED SALMON



Blackened Salmon image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

Steps:

  • In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
  • Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
  • Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

BLACKENED SALMON FILLETS



Blackened Salmon Fillets image

Fire up succulent salmon with an exciting blend of Cajun-style spices!

Provided by JEFF CALKINS

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
4 salmon fillets, skin and bones removed
½ cup unsalted butter, melted

Steps:

  • In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
  • Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
  • In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g

BLACKENED SALMON WITH BLUE CHEESE SAUCE



Blackened Salmon With Blue Cheese Sauce image

I just watched this on Big Daddy's House with Aaron McCargo(winner of the Next Food Network Star) and had to share!

Provided by Sharon123

Categories     Cajun

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons salt
1 tablespoon cayenne pepper (or more to taste-Aaron uses 1 1/2 tbls.)
2 tablespoons butter
1 tablespoon grapeseed oil, for frying (or olive oil)
4 (6 ounce) portions skinless and boneless salmon fillets
1/4 cup white wine
1/2 cup heavy cream
3/4 cup blue cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub, pressing it in with your hands.
  • Heat a large skillet over medium-high heat and add the butter and oil. When the butter has melted, add the salmon and cook about 2 minutes per side. The rub will give it a nice color.
  • Transfer the whole pan to the oven and cook for another 4 to 6 minutes.
  • For the sauce:
  • Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce.
  • Add the blue cheese and whisk until smooth. It will get nice and velvety.
  • Serve on top of the salmon.

BLACKENED SALMON WITH WHISKEY BUTTER SAUCE



Blackened Salmon with Whiskey Butter Sauce image

This is easy, fast, and melts in your mouth. Be sure to use the freshest salmon you can find. Other blackening seasonings will work, but Emeril's really does give the best flavor. Also don't substitute Scotch or Irish whiskey; while they're great to drink, they don't give the right flavor in this dish. Lastly, and most importantly, be VERY careful when adding the alcohol to the frying pan--you don't want singed eyelashes or worse!

Provided by Vina7737

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

12 -16 ounces salmon fillets, 2 total
Emeril's Original Essence, original seasoning mix
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1/2 cup whiskey or 1/2 cup brandy (I use Windsor.)
1/4 cup finely minced shallot
6 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 819.9, Fat 59.1, SaturatedFat 29.7, Cholesterol 202, Sodium 422.1, Carbohydrate 3.5, Sugar 0.1, Protein 34.5

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