Easy Blackened Salmon Recipe » With Homemade Blackened Seasoning



You will absolutely love this incredibly easy-to-make and full-flavored zesty blackened salmon recipe with lemon butter sauce. Blackened salmon is a …

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About the Author: Chef Billy Parisi

24 Comments

  1. New subscriber. I've recently decided to get healthy and eat whole foods (on a low carb diet). So, I've recently started cooking for myself and my wife. I'm drinking from the firehose, as I learn to cook (I've never cooked more than simple frying and grilling). I love spicy foods and blackened seasonings are at the top of my favorites list. Wild-caught salmon is fantastic. This rub will become a staple of my cooking preps, I'm sure. Its looks awesome!! Question: I love Chipotle peppers. Do you have any thoughts about using chipotle seasoning, instead of, or in addition to, the cayenne (I don't have anything against cayenne though)?

  2. Billy. As a new subscriber. I watch many others explaining people to prepare foods and honestly well done. Your video however, wasn’t only explaining how but why. The affects of doing certain things the do’s & don’ts. Understanding why I’m doing something above what to do is amazing. Thank you Chef.

  3. You're right. It was freaking sensational! I used Steelhead (Rainbow trout) from Lake Superior (biggest of the Great Lakes; actually the biggest freshwater lake on planet Earth) that I caught this week. It was orange bordering on red; beautiful fish.
    I reduced the Cayenne from your half tsp to a 1/4 tsp for my wife's sake. It had a very nice spice bite just the same. Not sure I'll try 1/2 tsp. I also decided to use Smoked Paprika instead of regular despite having plenty of both on hand. Just really like the smoked stuff.
    Last, you said to heat the pan at medium and reduce the heat by roughly half once the fish was in, then go 3 min per side (I think it would be better if you told your fans 5 min total cooking time per inch of thickness, which is the reality of all fish, not just salmon/trout). I did that, and ended up with browned Salmon instead of blackened. Nearly Zero crust on a normally hotter than normal stovetop, and I did wait for smoke before I popped them in. I would have liked the texture of the blackened, but it was still a 9 out of 10 so I'll score the 10 next time when I leave it at medium. Love you vids chum; wish I could remember which other of yours I've made, but I'm so forgetful, lmao. Thanks man, from your biggest hobby chef fan in Canada!

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