Blackening or Blakened is a cooking technique term to blakening or crusting a spice mixture in fish skin. Blakening used in the preparation of fish and other foods. This is one of famous cajun cuisine. The fish fillet dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. After that the fish drizzled in a mixture of olive oil and melted butter then pan seared in a very hot cast-iron skillet to make a perfect crusted layer. Well, this blakened salmon taste more kick’in spice than my Cajun Style Grilled Tuna Steak. If you like cajun seasoning, i think you would like blackened salmon even more because it use chilli or cayenne powder instead just paprika powder.
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. This recipe can be applied to any types of fish and other protein sources, such as steak or chicken cutlets but i think salmon is the most used protein in blakening technique.
Ingredients:
- 2 @ 200 gr salmon fillet, skin-on
- 1 tsp chilli powder
- 1 tsp paprika powder
- 1/2 tsp thyme, finely chopped
- 1 tsp oregano flakes
- salt and pepper to taste
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 100 gr butter, melted
Instruction:
How to make Blackened Salmon Fillet:
- Pat dry the salmon fillet
- Season with all ingredient, let it marinade about 20-30 minutes
- Heat up a stainless still skillet until sizzling hot
- Seared the salmon fillet (the skin side must be seared first) about 2 minutes each side, depends on how thick is your salmon fillet
- Seved it with your preference sauce or salsa, i recommend for Balinese Sambal Matah or Dabu-Dabu Salsa
- I served with Squid Ink Sauce Pasta Spaghetti
I’ve never tried this at home, Dedy, fearing that I would ruin the fish. You make it seem so easy and the fish looks so good! I just may give it a try. Thanks!
This is the most easy kick’in salmon dish John….
Wow does this sound good and look great! 200g is a very large serving size, we usually do around 100g, and Canada’s Food Guide recommends a protein serving be 75g! Now that’s crazy.
well the actual weight of the salmon fillet is 185 grams Eva…..hehehe
i think it’s worth an effort for a buzy weekend
Dedy, that photograph is absolutely amazing! You did a GREAT job!!
I love a blackened salmon filet! Salmon is definitely my favorite fish, and all of the different popular ways to season it are great in my opinion!! Nice work with this recipe!
Give it a try phal….
Your food looks AMAZING. Thank you for visiting my blog site and yes, I agree, organic food is very pricey. I try to grow my own but you can’t grow everything! Keep up the wonderful work here. Makes me hungry!
What a great life you’ve got my friend…..
thx for coming by here too
Reblogged this on me and my story and commented:
Dari semua resep salmon yang gw coba, This is my favorite ones!
Baru aja makan malam sama ini 😀
Thx mbak…
Emang kbnyakan org Indo sukanya salmon dengan mumbu yg nendang..hehehe
cobain pake saus rendang, lekker juga mbak….
Hahahha iya kali ya…
Tapi tadi paprika gw skip ama bubuk cabe 😀 habis booo
Thx Dedi