Homemade Blackening Seasoning For Salmon

I'm a huge fan of seafood, especially when it's been seasoned and prepared in some delectable way. Shrimp, tuna, scallops, lobster, halibut, cod ... it doesn't matter. I'm there!

We receive salmon in our Butcher Box every month, and it's been fun to look around for new ways to prepare it. I've used a Cajun blackening seasoning many times, but then I discovered how easy it is to make my own blackening. With a few tweaks for our personal taste, here's a spice combo that creates a perfect crust.

2 tsp paprika
2 tsp ground cumin
1 tsp oregano
2 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
salt and pepper to taste
2 Tbsp butter, melted
4 skin-on salmon filets
2 more Tbsp butter, melted
Chopped parsley for garnish

1. Combine all spices in a bowl.

2. Heat a large cast iron skillet over high heat. Lightly coat the inside with nonstick spray.

3. When the skillet is very hot, dip each piece of salmon in the spices to coat. 

4. Place the coated salmon in the hot skillet, seasoning side down and sear for 2-3 minutes. 

5. Reduce the heat to medium and flip the salmon. Brush with remaining 2 Tbsp melted butter and cook for an additional 6-8 minutes, until fish is cooked through and the blackening seasoning is crusted. If it starts to get too dark, reduce the heat.


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