Blackened Salmon

The next time you need a kitchen confidence boost, make this Blackened Salmon! Fillets of salmon that are coated with a blend of spices, then pan-seared to flaky perfection, this method of cooking fish is both shockingly simple and restaurant-level scrumptious.

Blackening is a cooking technique that can be used with any firm-bodied fish, and it’s popular with chicken too. The fillets are brushed with butter (it must be butter to turn black—more on that momentarily), then coated liberally with a blend of herbs and spices (generally referred to as “blackening seasoning”).

The salmon isn’t burned. Rather, the color comes from the milk solids in the butter deeply toasting and the spices charring when the fish hits the hot pan (helllllo, FLAVOR!).

I cherish the moment when I break my fork down through the “lid” of the blackening seasoning to reveal bright pink, tender flakes of salmon underneath. (more…)

The post Blackened Salmon is found on Well Plated by Erin.