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| 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% | |
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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!
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 30 mins
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- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
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Featured Reviews for This Recipe
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.
From: Ladybelle
On Feb 26, 2009
This is my favorite way to cook salmon. I serve it with sweet potato fries.
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.
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.
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