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.
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 even char, but they form a protective skin around the meat so that it remains perfectly cooked.
This may not be quite traditional, as we only blackened the skin side of the fish, then flipped it over to simmer the underside in its marinade.
Traditional or not, the result was flaky salmon, infused with the flavors of chili and citrus, with a crisp, garlicky skin.
- ⅓ c lemon juice
- 1 tsp chili paste
- 1 lb salmon filets
- 1 tsp oil
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- In a small bowl, whisk together lemon juice and chili paste.
- Place salmon in a flat-bottomed dish and cover with marinade. Let fish marinade 1 hour in the refrigerator.
- When you are ready to cook the fish, heat oil in a medium, non-stick skillet over medium-high heat.
- In a small bowl, mix black pepper and garlic powder. Press mixture into the skin side of the salmon.
- Place salmon, skin-side down, into the skillet, reserving marinade. Cover and cook 5-7 minutes, until the fish is firm and opaque.
- Flip fish in the pan, add reserved marinade. Simmer an additional 5 minutes, uncovered, until the fish is flaky.