BLACKENED SALMON
Provided by Alex Guarnaschelli
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 8
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
Make and share this Blackened Salmon recipe from Food.com.
Provided by chavamandel
Categories Very Low Carbs
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.
BLACKENED SALMON
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 portions
Number Of Ingredients 22
Steps:
- For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.
- For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.
- Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach.
- Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.
BLACKENED SALMON FILLETS
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
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
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.
Provided by cyaos
Categories Cajun
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
CAJUN BLACKENED SALMON RECIPE BY TASTY
Here's what you need: olive oil, salmon fillets, paprika, dried oregano, dried thyme, cayenne pepper, brown sugar, salt, pepper, avocados, mango, red onion, red chili, fresh parsley, salt, pepper, olive oil, lime juice
Provided by Chloe Olivia Morgan
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the Cajun spice rub ingredients and stir.
- Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
- Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
- Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
- Once the salmon is cooked set aside.
- In a large bowl, add all of the salsa ingredients and stir well.
- Serve the salmon with an extra sprinkling of parsley alongside the salsa.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 28 grams, Fat 38 grams, Fiber 9 grams, Protein 28 grams, Sugar 15 grams
BLACKENED SALMON PASTA
Blackened salmon served on top of a creamy pasta with a kick of Cajun seasoning.
Provided by fabeveryday
Time 55m
Yield 6
Number Of Ingredients 29
Steps:
- Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
- Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
- Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
- Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
- Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.
Nutrition Facts : Calories 769.6 calories, Carbohydrate 67 g, Cholesterol 138.3 mg, Fat 39.6 g, Fiber 5.1 g, Protein 39.2 g, SaturatedFat 21.4 g, Sodium 816.1 mg, Sugar 6.5 g
BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA
Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
- Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
- Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.
Nutrition Facts : Calories 589 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
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BLACKENED SALMON {BEST EASY RECIPE!} – WELLPLATED.COM
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5/5 (80)Total Time 20 minsCategory Dinner, Main CourseCalories 313 per serving
- In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
- In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
- Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
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