1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (227g) Recipe makes 2 servings
Calories 263
Calories from Fat 70		(26%)
Amount Per Serving		%DV
	Total Fat 7.8g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 152mg		6%
Potassium 734mg		20%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 45.3g		90%
detailed view... how is this calculated?

Slammin Blackened Salmon

Recipe #53909 | 17 min | 2 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Hil-Billy
Feb 12, 2003

This is the easiest and most delicious meal that I make! It turned my non-fish eating husband into a salmon maniac! It is quick simple and so luxurious. I have wowed many a guest with this simple recipe.

SERVES 2 -4 (change servings and units)

Ingredients

1 lb salmon fillet (preferrably fresh but frozen works well too! Just cook it alittle longer.)
blackening seasoning (I like Zatteran's found at most supermarkets)
olive oil

Directions

1
Remove salmon from package and rub with blackening seasoning on skin free side.
2
Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.
3
Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.
4
Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately with rice or potatoe and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Breakfast Burrito (Ww)

Gomae - Japanese Style Spinach Salad

Channa Masala

Cinnamon Bun Oatmeal

Featured Reviews for This Recipe

From: Sharon in Podunk

On Oct 29, 2009

Actually made this in the oven under the broiler. Delicious and no smoke! So easy and good I will definitely make again soon.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1264419

On May 10, 2009

This tasted really good! However, the olive oil to cook this in is not really needed. Because og the oil my whole house filled up with smoke and the five fire department smoke alarms went off. Needless to say, I will not be cooking this recipe again. At least not at my house. Maybe somewhere that has really good ventilation.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: ms_bold

On Aug 19, 2004

Mmmm...I heated my cast iron grill pan on the outdoor barbeque grill to a smoking hot temp. Using Chef Paul Prudhomme's Blackened Steak Magic (I didn't have the fish version on hand), the salmon was perfect. Loved the crispy, seasoned outside and moist, flaky inside. We served this with steamed asparagus and a tossed salad of baby greens. Mmmm.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Jaime in Winnipeg

On Sep 12, 2005

This was really good. Not my favourite way to eat salmon, but my dh really liked it, and he's not a salmon eater. I used Blackening Seasoning Mix for the blackening seasoning and it worked really well.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 28 reviews