blacked salmon

I love this, because it is SO flavorful, while being a great choice of a super food! 

blackened salmonBlackened Salmon-4026

  • ½ pound skinless salmon fillet, cut into two pieces
  • 1 to 2 teaspoons Creole seasoning* (recipe follows)
  • 1 teaspoon olive oil

Preheat the oven and a small sheet pan to 425°F.

Pat salmon dry with paper towels. Sprinkle both sides of the fish with Creole seasoning; let stand 3-4 minutes. Heat the oil in a skillet over medium high heat. Add the salmon, and cook about 2 minutes then turn to cook the other side, 2 minutes longer. Transfer fish to the preheated sheet pan and place in hot oven for about 4 minutes, until internal temperature reaches 140°F. Remove from oven and let stand 3 to 4 minutes before serving, to allow the temperature to rise to 145°F.

Serves 2.

* For darker blackening, use more seasoning, cook an additional 30 seconds per side.

chef Pam’s creole seasoningBlackened Salmon-4023

  • 2 ½ tablespoons sweet or smoked paprika
  • 2 ½ tablespoons salt
  • 2 ½ tablespoons freshly ground black pepper
  • 2 ½ tablespoons garlic powder
  • 2 ½ tablespoons onion powder
  • 2 ½ tablespoons cayenne
  • 2 ½ tablespoons dried oregano
  • 2 ½ tablespoons dried thyme
  • 2 ½ tablespoons chili powder (optional)

Mix all together. Can be stored for 3 months in an airtight container.

Yield: 1-1/4 cups.


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