Blackened Salmon

Discussion in 'Food and nutrition' started by Kathleen Macleo, Feb 18, 2004.

  1. Blackened Salmon

    6 Salmon Fillets, 1/2 to 3/4 inch thick, skinned 2+1/2 cups unsalted butter or margarine
    1/2 cup fresh lemon juice 1+1/2 teaspoons cayenne pepper 1 teaspoon salt 2 teaspoons fresh ground
    black pepper 1 Tablespoon dried thyme (do not use fresh - it will burn) Lemon wedges and Parsley
    for garnish

    Trim off the thin edges of fillets as these would burn. Pat dry and refrigerate until ready to
    cook. The butter sauce adheres better to cold fillets. In heavy 3-quart cast-iron frying pan over
    medium heat, melt butter, add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend;
    cool to lukewarm.

    Place an empty 10-inch cast-iron skillet over high heat until bottom has a definite white haze and
    begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating
    well. Place fish in hot skillet, taking care that spits and spatters do not burn you. Fish will sear
    and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets.

    Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm.
    Discard accumulated butter sauce in skillet and charred bits between batches. When all fillets have
    been cooked, wipe skillet clean and place empty skillet back on heat. Add reserved butter sauce;
    carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over
    each fillet. Garnish and serve hot.

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