We all know how great salmon is for us and added bonus is you can cook it a hundred different ways. Blackened salmon is nice during the summer when served with a cool refreshing salad or a chilled salsa, like mango salsa here. This is another easy recipe. You can make it as spicy or tame as you want by adjusting the cayenne. You can easily double this recipe and have leftovers for lunch the next day.
Food Note: Avoid buying farm raised salmon. They have less Omega 3’s, are fed antibiotics and are contaminated. Also, chemicals are added to their feed to give them the color that naturally occurs in wild caught salmon.
The Good Stuff:
- 2 Salmon Filets with the skin
- 1/2 tablespoon Paprika
- 1/2 tablespoon Cayenne (adjust accordingly)
- 1/2 tablespoon Oregano
- 1/2 teaspoon Salt
- 1/2 tablespoon Thyme
- Olive Oil
- 1 tablespoon Ghee (optional)
- Mango Salsa (optional)
The How To:
- Mix all seasonings together and place on a plate.
- Take 2 salmon filets (skin on) and pat into mixture (on every surface but the skin).
- Heat oil and ghee (optional) until almost smoking and place salmon filets (skin side up) in the oil. Let cook for 2-3 minutes.
- Flip (skin side down) and let cook another 5-6 minutes until the skin is crispy.
- Serve by itself with a side or with mango salsa.
You can eat the skin and all. Warning. The oil will make your kitchen stink a little. It has to be really hot.