Good blackened salmon recipe?

Does anyone know a good blackened salmon recipe?Good blackened salmon recipe?
Blackened Salmon





Ingredients:





6 Salmon Fillets, 1/2 to 3/4 inch thick, skinned


2 1/2 cups unsalted butter or margarine


1/2 cup fresh lemon juice


1 1/2 teaspoon cayenne pepper


1 teaspoon salt


2 teaspoons fresh ground black pepper


1 tablespoon dried thyme (do not use fresh - it will burn)


Lemon wedges and Parsley for garnish








Directions:





Trim off the thin edges of fillets as these would burn. Pat dry and refrigerate until ready to cook. The butter sauce adheres better to cold fillets. In heavy 3-quart cast-iron frying pan over medium heat, melt butter, add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend; cool to lukewarm.





Place an empty 10-inch cast-iron skillet over high heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. Fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets.





Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm. Discard accumulated butter sauce in skillet and charred bits between batches. When all fillets have been cooked, wipe skillet clean and place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet.Good blackened salmon recipe?
http://www.recipezaar.com/53909
17 min 2 min prep





1 lb salmon fillets (preferrably fresh but frozen works well too! Just cook it alittle longer.)


blackening seasoning (I like Zatteran's found at most supermarkets)


olive oil








Remove salmon from package and rub with blackening seasoning on skin free side.


Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.


Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.


Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately
You may be interested in using OLD BAY庐 Blackened Seasoning. Here's their recipe:





Usage





Coat 1 lb. firm fish fillets, such as catfish, salmon, tuna (1/2-inch thick), or shrimp with 2 tsp. seasoning. Saute in 1 tbsp. butter over medium heat 4 to 5 min. per side or until done. For more authentic blackening results, cook outdoors in cast iron skillet over high heat on grill side burner.





Hope this helps!
Slammin Blackened Salmon:





17 min 2 min prep


2-4 servings





1 lb salmon fillets (preferrably fresh but frozen works well too! Just cook it alittle longer.)


blackening seasoning (I like Zatteran's found at most supermarkets)


olive oil





1. Remove salmon from package and rub with blackening seasoning on skin free side.


2. Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.


3. Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.


4. Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately with rice or potatoe and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!
INGREDIENTS


2 tablespoons ground paprika


1 tablespoon ground cayenne pepper


1 tablespoon onion powder


2 teaspoons salt


1/2 teaspoon ground white pepper


1/2 teaspoon ground black pepper


1/4 teaspoon dried thyme


1/4 teaspoon dried basil


1/4 teaspoon dried oregano


4 salmon fillets, skin and bones removed


1/2 cup unsalted butter, melted


DIRECTIONS


In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.


Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.


In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork. Below is a list of sites n recipies for salmon Enjoy~
Blackened Salmon Fillets


Original recipe yield:


4 servings


PREP TIME 15 Min


COOK TIME 10 Min


READY IN 25 Min


INGREDIENTS





* 2 tablespoons ground paprika


* 1 tablespoon ground cayenne pepper


* 1 tablespoon onion powder


* 2 teaspoons salt


* 1/2 teaspoon ground white pepper


* 1/2 teaspoon ground black pepper


* 1/4 teaspoon dried thyme


* 1/4 teaspoon dried basil


* 1/4 teaspoon dried oregano


* 4 salmon fillets, skin and bones removed


* 1/2 cup unsalted butter, melted





DIRECTIONS





1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.


2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.


3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.