The Best Cajun Blackened Salmon Ever Recipes

CAJUN BLACKENED SALMON

Steps:

• Mix together spices in an airtight jar and shake until well blended.
• Sprinkle cajun spice liberally over salmon fillets on both sides.
• Melt butter in a large pan over medium high heat until sizzling hot.
• Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.

CAJUN BLACKENED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, combine all the Cajun spice rub ingredients and stir.
• Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
• Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
• Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
• Once the salmon is cooked set aside.
• In a large bowl, add all of the salsa ingredients and stir well.
• Serve the salmon with an extra sprinkling of parsley alongside the salsa.
• Enjoy!

THE BEST CAJUN BLACKENED SALMON EVER.

Steps:

• Melt butter over medium high heat. Stir in 1 to 2 tablespoons (depending on how spicy you like it) of Cajun's Choice Blackened Seasoning and garlic. Stir constantly for 1 minute to blend flavors. Slow the cooking of the butter and the garlic by adding wine. Stir constantly and cook for 1 minute. Add fish fillets and cook until fish flakes apart. Squeeze lemon over fish and serve.

BLACKENED SALMON FILLETS

Steps:

• 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 cup 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 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.