“Ooh”  I gasped under my breath as the waiter deftly lowered my plate, carefully centering it in front of me. Before I could gain my composure he had swept away with an enthusiastic injunction to me to “enjoy”.

I had been taken to lunch by a friend who was convinced that I would love the fabulous salmon salad this restaurant was known for. This was years ago just when blackened salmon was just becoming a new sensation. Although I’d heard of it, I’d never yet seen it, nor was I at all expecting  my salmon at this lunch to be blackened, but here it was before me…..and very black indeed..

Determined to make this a positive experience for the sake of my friend I bravely, though skeptically, took my first taste, and with that taste I became a fan. Now, years later I now have developed my own version, somewhat modified but very flavorful.  I highly recommend it to all salmon lovers, especially at this season of the year.

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Blackened Salmon

SERVINGS 4people CHANGE SERVING SIZE people

COOK TIME 10minutes

PREP TIME 10 minutes

READY IN 20minutes

Ingredients

• 2 1/2 tbsp Paprika
• 3/4 tsp cayenne pepper
• 1 tsp dried thyme leaves
• 1 1/2 tsp Onion salt
• 3 1/2 tbsp butter
• 1 fresh lemon juice
• 4 6-oz salmon fillet skinned

Instructions

1. Heat oven to 400° Fahrenheit.
2. In a shallow bowl, combine the paprika, cayenne, thyme, teaspoon of the onion salt.
3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened to your liking about 2 minutes per side. Transfer to the oven for 8 minutes.