Cajun Blackened Salmon
Our Cajun Blackened Salmon is bursting with robust, New Orleans flavors and finished off with a crispy garlic skin.
How Do You Like Your Fish?
How Do You Like Your Fish?One of our new years 'foodie' resolutions, if you will, was to start cooking more fish. It's not that we don't like fish, because we really do. I think we just find it a bit intimidating, since we're not used to cooking it.
We love salmon, so it's a perfect place for us to start getting more familiar with cooking seafood.
Our Easy Cajun Blackened Salmon Recipe
"Blackened" is a Cajun cooking technique where food is coated in a layer of spices and/or herbs and then cooked in a very hot skillet.
The seasonings toast, and sometimes even char, but they form a protective skin around the meat so that it remains perfectly cooked.
In this very simple preparation, we've seasoned our salmon with our Cajun seasoning mix, it brings classic New Orleans flavors together using spices that you probably already have in your pantry. So, there's no need to get a special bottle of seasoning when you're craving some New Orleans flavor!
Cajun Blackened Salmon
Ingredients
- 2 Tbsp + 1 tsp olive oil, divided
- 1 tablespoon Cajun Seasoning Mix
- ½ teaspoon garlic powder
- 1 lb salmon fillets
Instructions
- In a small bowl, whisk together 2 tablespoon olive oil and the Cajun seasoning.
- Place salmon in a flat-bottomed dish and rub the seasoned oil all over the non-skin side. Let fish marinade, covered, for 1 hour in the refrigerator.
- When you are ready to cook the fish, heat 1 teaspoon of oil in a non-stick skillet over medium-high heat.
- Place salmon in the hot skillet, skin-side up. Cover the skillet and cook for 3-5 minutes, until the fish is cooked ⅓ of the way up.
- Flip fish in the pan, adding more oil if necessary. Cover the pan and continue to cook the fish for 5-7 minutes, until the salmon is firm and flaky.
- Serve immediately.
Notes
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I have never tried this and it looks so good!