You can make all kinds of changes and additions to your Blackened Salmon because it’s YOUR Blackened Salmon! After you get past the paprika. You want it spicy? Cayenne pepper and or red pepper flakes. Lemony? Lemon zest and or lemon salt. Mexican? Cumin, Cilantro, Lime zest and or juice. And on and on. This our Cajun version that we always go back to. We love it and I think you will too.
Put all the dry ingredients in a bowl and mix them all together.
For the veggie and carbs tonight I just went to the fridge and got whatever was on hand that would work in a skillet. It happened to be potato, eggplant, zucchini, onions and rosemary from it’s pot out on the deck.
Heated up a skillet to medium high with a couple of tablespoons of extra virgin olive oil. Then added all the veggies, salt, pepper and squeezed the juice from half a lemon all over it and tossed the lemon rind into the mix. Tossed them a few times as the veggies got seared.
While the veggies are cooking heat up another skillet at medium high and add a tablespoon of olive oil and 2 tablespoons of butter. Rub the spice mixture all over the salmon and very lightly press it on to the filets.
Put the fillets in the pan and cook about 3-5 minutes a side depending on how thick they are and how well done you like them.
The veggies are done and we had a little arugula so I couldn’t help myself. I just tossed it in with the veggies.
SHOW TIME!! Enjoy your Blackened Salmon you deserve it!
A nice chilled Shiraz goes good with this Blackened Salmon. It sure did for us!
A chilled Shiraz or a Chardonnay goes great with this Quick Easy Blackened Salmon.