Blackened Salmon Seasoning Ingredients:
2 teaspoons smoked paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried thyme ½ teaspoon pepper 1/4-1/2 teaspoon cayenne pepper
- Wait for a hot pan: A hot pan doesn’t mean high heat, otherwise your salmon will burn on the outside and remain raw on the inside. Instead, a hot pan means waiting until your pan is hot before anything touches the pan. A hot pan keeps the salmon crispy on the outside and seals in the moisture. The crust developed by a hot pan is not only flavorful but helps your salmon from sticking. Without a golden crust, salmon is impossible to flip over without tearing.
- Heat oil: Once the pan is hot, add the oil and wait until it shimmers before adding the salmon. You want the oil to be hot but you don’t want it so hot that it is smoking.
- Cook salmon: Add salmon to the pan and cook approximately 4 minutes per side, or until crispy and blackened.
- Don’t fiddle: Let your salmon cook undisturbed so it can sear properly and develop the charred, caramelized crust. After the maillard reaction takes place, the caramelization will make the salmon automatically detach from the pan. Don’t disturb the salmon before this reaction or it will fall apart.
You might also like these Cajun recipes:
Cajun Chicken Pasta Cajun Steak with Apricot Orange Glaze Cajun Honey Mustard Chicken Cajun Chicken Bowls Cajun Pork with Pineapple Glaze
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