Blackened Fish Fillets, Salmon

Blackened Salmon

Serving fish once or twice a week is the norm for me, so I stock up on fish fillets when I see a sale, especially on salmon.  


Living in Oregon I'm not only lucky to have family and friends who salmon fish and share, but also in season, grocery stores often feature sales.




Blackened Fish Fillets, Salmon
1 pound skinless fish fillets up to 1/2 inch thick
6 Tabs. melted butter
4 tsps. of Cajun type blackened seasoning such as Old Bay, Emeril's "Bam" or -

Homemade as follows:
1/2 tsp. each of: onion powder, garlic powder, ground: white pepper, red pepper, black pepper; oregano, salt and paprika.  (I make a big batch of this and put in a shaker)

Heat 12-inch skillet on high for 10 minutes. Brush fillets on each side with half of melted butter. Then coat fillets on both sides with seasoning by pressing into seasoning sprinkled into shallow dish, or shaking in a bag. Fry fish on high, drizzling a little more butter over each fillet.

Cook uncovered about 2 minutes or until blackened. Turn and drizzle with remaining butter. Cook for 1/2 to 2 more minutes, depending on thickness, until second side is blackened and fish flakes easily. It's important to fry at high heat in a heavy skillet. Watch closely as there will be lots of heat and smoke.  Excellent for red snapper, salmon, perch, tilapia and tuna. Serves 4.  Serve with lemon wedges, lemon sauce dressing, or sour cream-horseradish sauce.

Cost estimate per serving: $ 1.50 or less

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