Cajun Blackened Salmon Recipe By Tasty

Steps:

• Mix together spices in an airtight jar and shake until well blended.
• Sprinkle cajun spice liberally over salmon fillets on both sides.
• Melt butter in a large pan over medium high heat until sizzling hot.
• Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.

Steps:

• In a small bowl, combine all the Cajun spice rub ingredients and stir.
• Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
• Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
• Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
• Once the salmon is cooked set aside.
• In a large bowl, add all of the salsa ingredients and stir well.
• Serve the salmon with an extra sprinkling of parsley alongside the salsa.
• Enjoy!

Steps:

• Melt butter over medium high heat. Stir in 1 to 2 tablespoons (depending on how spicy you like it) of Cajun's Choice Blackened Seasoning and garlic. Stir constantly for 1 minute to blend flavors. Slow the cooking of the butter and the garlic by adding wine. Stir constantly and cook for 1 minute. Add fish fillets and cook until fish flakes apart. Squeeze lemon over fish and serve.

Steps:

• 1. In a small bowl, combine olive oil, lemon juice and garlic.
• 2. In a small bowl, combine paprika, cayenne pepper, thyme and sea salt.
• 3. Cut salmon horizontally into four equal portions. Brush both sides of fillets with oil mixture; lay on cutting board skin side up.
• 4. Sprinkle seasonings on skin side.
• 5. Lightly brush bottom of large skillet with oil mixture and turn heat to high. Once the oil heats up place fillets in pan, skin side (seasoned) down and turn heat to medium.
• 6. Sprinkle the remaining seasoning on the top side of each filet.
• 7. Cook on medium for 3-4 minutes per side depending on thickness of filet.
• 8. Remove from pan and garnish with lemon slices.
• 9. Serve and enjoy!

Steps:

• Heat a heavy skillet over high heat for 15 to 20 minutes.
• Mix mayonnaise with 1-2 teaspoons of Cajun spice.
• Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
• Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
• Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
• Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
• Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
• ***CAJUN SPICE MIX***.
• Mix all spice mix ingredients together. Store in a sealed ziploc bag.
• Makes about 2/3 cup spice mix.

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:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

Steps:

• Preheat the oven to 180oC/350oF/gas 4. Spoon the Cajun Chicken seasoning onto a flat plate and use to dust the salmon fillets,shaking off any excess.Heat an ovenproof frying pan or griddle pan. Add half the olive oil and sear the salmon, skin - side down, for 30 seconds, then turn over and cook for 1 minute. Transfer to the oven and roast for 6 minutes or until tender but still very moist in the middle.
• Meanwhile, make the lime aioli. Put the mayonnaise in a bowl and beat in the remaning olive oil and the garlic. Add a light grating of lime zest,then cut the lime in half and add a squeeze of the juice from on half. Season to taste and mix well to combine.
• Arrange the salmon on plates and add a tablespoon of the lime aioli by the side of each. Cut the remaining lime half into quarters an serve with salmon.