This blackened salmon dish is a mix of spices that give the black appearance yet packs a spicy taste.
The Chief Taster has been on a few business trips and seems to have this every time so thought I would try it. I finally have got the blend of spices right (according to him) and am now wondering on what vegetable I could try this on so I can taste it myself (as I am a vegetarian). I tried eggplant but that was not a success. The search is on. Or perhaps I could use this spice mix in a soup….now that’s a thought. I did try the seasoning in a vegetable stir fry and loved it. This is very easy to make and takes about 15 minutes to prepare and cook.
When I make this, I often double up the spices to store the leftovers in a jar. There’s something satisfying about having your own spice blend to hand! I’ve used this on chicken strips too for the Chief Taster which he enjoyed but think he actually prefers the spices with the salmon.
- 4 Skinless salmon fillets
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup butter, unsalted melted
Mix all the spices in a bowl.
Brush the salmon fillets on each side with butter and sprinkle the spice mixture on each side of the fillet.
Drizzle the remaining butter on one side of the fillet.
Cook the salmon, butter side down, in large pan for 2-5 minutes on a high heat until it is blackened. Turn and cook the other side for 2-5 minutes until that is blackened.
Eat and enjoy!
Nutritional Info per fillet - 1050 Calories, 77g Fat, 82g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs