Blackened Salmon

Salmon is a real staple in my house, because we don't eat meat and only rarely eat chicken. For variety's sake I like to make Blackened Salmon. Just be sure that if you want to blacken something, you are prepeared to turn on the fans and open all the windows.

Blackened salmon requires a spice mixthat is sprinkled onto the fish. Then the fish is seared in a very hot pan until blackened.

Actually, I used to cook this outside on a hot plate, because it fills the house with very intense hot pepper aroma, enough to make one cough and eyes water. I would heat the pan up for about 10 minutes on the indoor stove, then carry it outside to the hot plate (or gas burner) to add the fish and finish cooking. I once managed to warp a cast iron frying pan making this dish. Outside is a really good option. Just be sure you can get the pan nice and hot before you start. But wherever you cook this, be careful! The pan is very hot!!!


Blackened Salmon

Salmon steaks or filets (you may use other firm fish steaks)
1 T paprika
1t. salt*
1t onion powder
1t garlic powder
1/4t cayenne
3/4t black pepper
1/2t dried thyme
1/2t. oregano
 1-2 T. olive oil (or melted butter)

Mix the dry spices all together. This is enough for about 8 servings. I keep what I don't use right away in a container for later.

Preheat a cast iron frying pan on medium heat for up to 10 minutes. The pan should be hot enough that a drop of water forms a ball then evaporates instantly when it hits the pan.


Pour the oil onto a plate. Dip the pink side of the salmon into the oil then turn the skin side down onto the plate. Sprinkle the spice mix onto the pink side of the salmon to cover. Do this for each piece. If you are using fish steaks with no skin, treat each side with the spice mix.

Place the fish in the hot pan skin side down. Cook 2-3 minutes and turn. You can usually judge the doneness of the fish from looking at the sides. The light "cooked" color spreads up the side.
Cook on the spiced side for another 2-3 minutes or until it reached the degree of doneness you like.

If you add some fennel to the spice mix, it can be used on steak. It was really tasty, but I don't eat steak anymore.

* You can add up to 1T of salt, but I really do not like food that salty. If you add the extra salt, the spice mix is milder.