Blackened Salmon Fillets


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A plethora of seasonings crust these fillets for perfect frying.

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  • 2 Tbs. ground paprika
  • 1 Tbs. ground cayenne pepper
  • 1 Tbs. onion powder
  • 2 tsp. salt
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 4 salmon fillets, skin and bones removed
  • 1/2 C. unsalted butter, melted

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In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 C. butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2-5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Yield: 4 servings

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