This blackened salmon recipe is very simple - it would work equally well with any fillet of fish.
Pan frying is most suitable, but it's also quite possible to broil, grill or barbecue this dish. It would be lovely as a main for a barbecue party with lots of salad bits.
If you do decide not to pan fry, but cook by another method, then brush with oil during cooking which will help the coating not to burn too much - you want it blackened, but not so much that it tastes of charcoal!
An alternative would be to bake in the oven for about 15 to 20 minutes - again, brush with oil half way through the cooking time. It will moisten the fillets and prevent them from drying out.
The spice mixture coats, crisps and flavors the salmon fillet.
You can leave the skin on or take off as you prefer.
Serve it with some new potatoes, salad and coleslaw.
A lot of people really like the salmon skin - it crisps up beautifully during this cooking method and will be very tasty.
Mix all the seasonings together and put on a plate.
Dip the salmon in milk then into the seasoning - make sure it is coated well.
Heat the butter in a thick frying pan until it foams - add the fish and fry either side for a few minutes - until the fish is cooked through and the spice mixture is 'black'.
You may need to do this in batches.
Serve hot with the now seasoned butter poured over - a few new potatoes and a mixed salad go well with this. If you don't feel as though you have enough butter, then melt a little more in the pan or add some really good olive oil.
If you choose to barbecue, then brush the fish with oil during cooking.
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By Liz Alderson, Mar 30, 2016
Fabulous Blackened Salmon - lovey spicy coating and pan frying makes it super crispy and tasty.
Prep Time: 5 minutes
Cook time: 10 minutes
Main Ingredient: salmon fillet