"grilled" Salmon Recipe #53197
I use this delicious fat-free method of cooking salmon, chicken and pork chops at least 2-3 times a week, varying the meats and seasonings.
by BeachGirl
15 min | 5 min prep
SERVES 2
- 2 (5 ounce) salmon fillets (or chicken or pork)
- blackening seasoning, of your choice (Blackening Spice Mix, store bought or your own recipe)
- Just spray cast iron skillet with cooking spray and turn burner on HIGH.
- Rub seasonings on both sides salmon.
- When pan is smoking hot, add salmon; cook for about 2-3 minutes; turn and cook for another 2-3 minutes.
- Turn again if needed to prevent meat from burning.
- Turn electric burner OFF.
- Immediately cover skillet and leave it on the hot burner another 4-5 minutes or until meat is done.
- DO NOT OVERCOOK, as the meat will dry out.
- It will look as if it were cooked on the grill, nice and brown (almost crusty) on the outside and juicy on the inside.
- I also use this same method to cook boneless, skinless chicken breasts and boneless pork loin chops and vary the seasonings to complement the meat.
- With just a tiny bit of practice, you'll know exactly how long to let the skillet sit on the burner after you have turned it off-- so you get the meat done and it's still very juicy.
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5 stars