Blackened Salmon In Cast Iron Recipes

Steps:

• Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.

Steps:

• In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
• Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
• Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Steps:

• Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
• Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
• Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
• Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
• Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

Steps:

• To Make The Greek Salad: Chop lettuce. Using a large bowl, add each of the above ingredients in reverse order topping with olives last. Toss and serve with vinaigrette to taste. Refrigerate.
• To Make The Blackened Salmon: Rinse salmon with water and place in a medium sized bowl. Pour orange juice and 1/2 freshly squeezed lime juice over salmon. Cover and allow salmon to sit in refrigerator for 10 minutes.
• In another bowl, mix spices for the blackening rub by combining all dry ingredients and freshly chopped garlic.Remove salmon from bowl and excess liquids. Apply blackening rub to both sides of salmon fillets.
• Preheat oven to 350°F.
• Heat a cast iron skillet on medium-high heat until very hot ; coat with olive oil. Flash fry salmon for about five minutes until browned on both sides.
• Remove skillet from heat, add unsalted butter and sprinkle salmon with brown sugar and 1 tablespoon vinaigrette. Put skillet with salmon in the preheated oven and bake uncovered for 10 minutes.Remove and cool. For added zesty flavor, squeeze remaining lime juice over salmon, if desired.
• Serve salmon with salad.