Cuisine: American, Cajun
- 2 teaspoons sea salt
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
- 2 teaspoons paprika
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
- 4 tablespoons oil
- 3 8- ounce fresh salmon fillets
- optional beurre blanc sauce
- In a small bowl mix together the salt, onion granules, garlic granules, oregano, thyme, paprika, white pepper, and cayenne pepper until combined. Set aside.
- Next, add 3 tablespoons of olive oil to a large plate and mix in 2 tablespoons of the blackened seasoning using a fork or a whisk until completely combined.
- Add the salmon fillets to the mixture and coat it thoroughly on all sides. Set aside.
- Add the 1 tablespoon of oil to a large cast-iron skillet over medium heat until it begins to lightly smoke.
- Place the blackened salmon fillets into the pan, turn the heat down to medium-low, and cook for 3-4 minutes per side or until well browned and the desired internal temperature is achieved.
- Remove the salmon from the pan and make the optional butter sauce and serve with the salmon.
- Make-Ahead: This recipe is meant to be eaten right away; however, you can make it up to 30 minutes ahead of time, just keep it warm before serving.
- How to Reheat: Add the desired amount of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm.
- How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side.
Originally published in billyparisi.com