If you’re in the mood for a scrumptious salmon dish, look no further than blackened salmon fillets!
The seasoning is a delightful blend of spices like paprika, chilli, cayenne pepper, and oregano mixed with butter to create a delectable flavour for the salmon.
The spice ratio and type of meat or fish can be adjusted to your taste. The classic recipe calls for the spices and butter to be cooked until black, but this may not be the healthiest option.
With the recipe below, you can still enjoy the same fantastic flavour without the added risk. Pair your blackened salmon with a savoury side, such as roasted potatoes or oven-baked sweet potato fries, for a complete meal.
Ingredients
For 2 people, prep time is 10 minutes, and cooking time is 15 minutes.
- 2 chunky salmon fillets
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 tsp ground ginger
- salt and pepper
- 2 cloves of garlic
- 20g soft butter
Methods
1 – To create a creamy and smooth mixture, combine chopped garlic and salt in a mortar and use a pestle to work it well. Next, add cayenne pepper, smoked paprika, pepper, oregano, and ground ginger to the mixture.
2 – Combine the spices using a pestle, then mix in chopped butter until the mixture is creamy and smooth. Set it aside for later use.
3 – To prepare the salmon, start by rinsing the fillets and patting them dry with a kitchen towel. Next, place the fillets skin-side down in a skillet and cook until the skin crisps up. Avoid overcooking, as the fish will continue to bake in the oven. Now, transfer the fillets to a baking tray lined with parchment paper. Spread a mix of spice and butter on the exposed raw fish. Bake the salmon at 220°C for 10-15 minutes. Once done, serve the blackened salmon fillets hot with a delicious side dish such as baked aubergines and peppers.
Tips
- For crispy skin and moist flash, it is crucial to pat dry fish flash before cooking.
- Normally, blackened salmon is expected to have a blackened look, but consuming burnt food can have negative effects. To achieve the desired colour without causing harm, the salmon should be baked just enough.
