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.

Blackened salmon fillet

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