Blackened Salmon

I love cooking fish for a couple of reasons. I love the flavors you can add to it.   It may seem expensive but when you come down to it, smaller portions are quite filling.  So it really isn't as costly as it sounds when you hear the per pound price.  The second reason is that it is so easy and fast to cook.  I love it when it only takes a few minutes to bake and you have a fabulous dinner!  This recipe is no exception! 

     We love this spicy but not too strong mix. I have to admit I am kind of a whimp when it comes to spices so this is mild but still has a kick.  (You can adjust the heat by increasing the cayenne pepper if desired.) 

     If you love it like we do, you can make up a bottle of the spice mix and have it ready to use anytime.  This saves tons of time when you need dinner in a hurry!

Blackened Salmon

1    Tablespoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1    teaspoon  garlic powder
1    teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried basil 
1/8 teaspoon dried oregano

4  boneless, skinless salmon fillets (about 6 to 8 oz. each or one 24 to 32 oz. piece)
4 to 6 Tablespoons melted butter 

If your fillets still have skin on one side, remove it by cutting just under the skin with a fillet knife.  Then, if needed, cut the large fillet into individual portions.  Begin by brushing the entire fillet with butter and then sprinkle both sides with the spice mix.  Try to use all of the spice mix so it is well coated. Pour a little butter on top of the spices on one side of the fish.   Heat the pan on medium to medium high until hot and then add the salmon to the pan putting the buttered side down first.   Turn the heat down to medium and brown the fish on both sides.  Turn it over and cover.  Cook until fish flakes easily, checking often and turning if needed.

This recipe was adapted from All Recipes here. 

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