Blackened Salmon

This is one of my first experiences with salmon and it turned out great! It has created a lot of new ideas that I hope to try in the near future....maybe some cedar planks or the grill.

 

Tips:

Scary scales - do not let the skin of the salmon frighten you. It holds the fish together, crisps up and keeps the fish moist. If you prefer not to eat it, remove it before serving.

Wake up the spices - before putting the spices onto the fish, try crushing them a bit with a mortar and pestle or spice grinder.

Oven Temperature: High Broil
  Prep Time: 5-10 minutes
Bake Time: 8-15 minutes 
Servings: 4 fillets

1 tablespoon paprika

1 tablespoon ground cayenne pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon kosher salt
1/4 teaspoon ground black pepper

4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
1 to 2 tablespoons olive oil 


Directions: 

1) Preheat the broiler to high.

2) Line a baking sheet with parchment paper.

3) In a shallow dish, combine the paprika, cayenne, basil, oregano, salt and pepper.

4) Place each piece of fish flesh side (side without skin) down into the spice mixture.

5) Transfer the fish to the prepared baking sheet skin-side down. 

6) Drizzle the salmon with olive oil and place the pan under the broiler.

7) Cook for 8-15 minutes (depending upon thickness) or until the fish is firm to the touch and opaque pink.