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Blackened Salmon

Blackened Salmon Picture

Published:
Prep time:     Cook time:     Total time:
Yield: 4 servings

This recipe for Blackened Salmon will have you begging for more. It's so simple to do, and has that great flavor that everyone likes.

I've been wanting to make this for a long time, but I have a problem. I don't like Salmon, blackened or otherwise. I always figured that it was the fact that the Salmon I was getting in Charlotte wasn't as fresh as I would like. So, A bunch of years ago, I was on a business trip in Seattle, and ordered Salmon at what was recommended as the best seafood restaurant in Seattle, figuring that if I was going to ever get fresh Salmon, that was the place. Well, it tasted like all the other Salmon I've had. I took one bite, and set the plate aside.

The Matre D was totally upset by this, even after I explained that it was my choice to order something that I didn't like as a test, and that I had no problem paying for it because of that. I told him how much I liked everything else, especially the Manilla Mussels in a white wine sauce, but he still couldn't get over it and kept feeding me free drinks. Worked for me!

So you know my take on this delicacy, I'll tell you about the guests at the Dinner Party. They Loved it. Most had never tried anything Blackened before, and were amazed at the flavor. For the appetizer, I served a Seafood Ceviche, along with a mini version of a Lemon Meringue Pie. The whole party was a hit.

The biggest problem with cooking this was that the Salmon was fairly thick, I started off at a medium / temperature, and realized that it would end up being burnt by the time the inside was cooled. So I turned the heat way down, to insure that the insides would be properly cooked without burning the outside. So be sure to regulate the heat of the pan based on the thickness of the fish your cooking. The thicker the fish, the lower the temperature of the pan, the thinner the fish, the higher the temperature.

As far as the Citrus Sauce goes; I just reduced some White Wine, Orange Juice, Grapefruit Juice, Lime Juice, to a syrup, adjusted the sweetness with a little honey, then added some heavy whipping cream to it. I actually did this a couple of hours prior to the guests arriving, and stored it in a squirt bottle, for service.




    Rub
  • 1/4 Cup, Butt Kickin' Blacken, Seafood Blend

  • 1 Teaspoon, Dark Brown Sugar

  • 1 1/2 Teaspoons, Coarse Kosher Salt

  • 4 Pieces, Salmon, 6 oz. portions, skin off

  • Vegetable Oil, as needed

  • 1 Tablespoon, Butter, for frying



1.    Mix up the ingredients for the rub, and set it aside.

2.    Place the salmon on a plate, coat each piece with a little vegetable oil, dust with the rub, and rub it into the flesh. Flip them over, and repeat.

You can do the recipe up to this point up to 2 hours prior to cooking. Just wrrap the plate in plastic wrap and set it in the refrigerator until you're ready to cook.

Ron's Note:
I served 6 of these for a Dinner Party. I knew the guests heat tolerance, and adjusted the amount of rub on each piece to account for their tastes. For a milder version, I did a light dusting, for to get the flavor. And for a spicy version, I went real heavy on the rub.

3.    Heat a Teflon frying pan to medium heat, and set the salmon in, presentation side down. Cook 5 - 7 minutes, until it just begins to get colored then flip them over.

Ron's Note:
The heat of your pan should be in direct proportion to the thickness of the salmon. The thicker the portion, the lower the heat.

4.    Cook on the second side for 5 - 7 minutes then test with a knife by poking it into the thickest part of the meat. Twist it just enough to make sure that the center of the meat is cooked all the way through. If not, turn the heat down just a bit, and continue cooking until it's done.

Ron's Note:
Total cooking time is totally dependent on the combination of the heat of your pan and the thickness of the meat you're cooking. The thicker the meat, the lower the temperature. You don't want to burn the outside, and leave the inside raw.

5.    As you take the Blackened Salmon out of the pan, blot it on paper towels to remove any oil. Then, plate it immediately, it doesn't have to rest.

6.    I served this with a Concentrated Citrus Sauce, Red Barley Rice, Mango Salsa, and Orange Glazed Carrots.

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Click here to view a printable version of this recipe.

This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.

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Leftovers


If you planned right, there shouldn't be any leftover. But while you're cooking the Salmon, why not cook a little more, and have it, cold, on top of a salad with a citrus vinaigrette the next day. I LOVE cooking for leftovers, because it means that one day out of the week I don't have to cook a meal.



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