Blackened Salmon with Aioli

How about a little dark magic in the kitchen for our count down to Halloween?  This dark beauty might be as easy as saying, “Abra Cadabra!”

I do not know about you, but I adore a dish that I can make in a flash.  It is awesome having some recipes in your back pocket that are loaded with nutrition and delicious flavor.  Yes, it is always compelling to look like a rockstar in the kitchen on a whim…but honestly it just boils down to good eats.  Life is crazy for all of us, with schedules and to-do lists mounting to the sky.  It is a comfort knowing that even when life is crazy, we have the ability to bust out wholesome food that feeds our minds and bodies regardless of time crunches.

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Ingredients

2 salmon filets

butter (for searing)

blackened seasoning

2 tsp paprika

2 tsp garlic salt (I prefer Lawry’s)

2 tsp dried thyme

1 tsp cayenne pepper

fresh cracked pepper

aioli

1/4 cup mayo

4 cloves of garlic, minced

1 tbls dijon mustard

juice & zest of 1 lemon

1/4 tsp fresh cracked pepper

salt to taste

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Mix the seasonings together along with some fresh cracked pepper and coat both sides of your salmon filets.

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Let the salmon rest while you prep your pan.  I personally love preparing blackened anything in a cast iron pan.  It develops such an awesome, even heat and the fact that it is already black is a major bonus too!  Basically, who would want to accidentally ruin a perfectly decent stainless steel pan?

Make sure that you add the nob of butter to a hot pan.

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You will see the butter begin to brown pretty quickly, so make sure that you get your fish into the pan STAT.

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Start with cooking the top of the filets first.  Let them sear for about 2 to 3 minutes and then flip them to cook on the skin side down.  At this point, let them cook for about 5 to 6 minutes longer over a medium heat.

Blackened and gorgeous!

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Honestly, the aioli is such a cinch to whip up that you could start making it at any point during this process.  A little lemon and garlic action makes this blackened salmon recipe a total knockout!

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Perfect medium salmon….yum!

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This is so quick and yummy that I may need to wise up and make it a weekly treat!

Bon apetit, peeps!

xoxo,

Chanda

Photography courtesy of Anya McInroy Photography

Blackened Salmon with Aioli

This Blackened Salmon with Aioli is mouth watering and is perfect on top of a salad or even as a meal!

Course: Cajun, entree, Fish, Gluten Free, Main Course, Salad, Seafood, side, Side Dish
Cuisine: Cajun, Seafood
Ingredients
Salmon
  • 2 salmon filets
  • butter (for searing)
Blackened Seasoning
  • 2 tsp paprika
  • 2 tsp garlic salt (I prefer Lawry's
  • 2 tsp dried thyme
  • 1 tsp cayenne pepper
  • fresh cracked pepper
Aioli
  • 1/4 cup mayo
  • 4 cloves garlic, minced
  • 1 tbsp dijon mustard
  • 1 lemon (juice and zested)
  • 1/4 tsp fresh cracked pepper
  • salt (to taste)
Instructions
  1. Mix the seasonings together along with some fresh cracked pepper and coat both sides of your salmon filets.

  2. Let the salmon rest while you prep your pan.  I personally love preparing blackened anything in a cast iron pan.  It develops such an awesome, even heat and the fact that it is already black is a major bonus too! 

  3. Make sure that you add the nob of butter to a hot pan. You will see the butter begin to brown pretty quickly, so make sure that you get your fish into the pan STAT.

  4. Start with cooking the top of the filets first.  Let them sear for about 2 to 3 minutes and then flip them to cook on the skin side down.

  5. At this point, let them cook for about 5 to 6 minutes longer over a medium heat. 

  6. Honestly, the aioli is such a cinch to whip up that you could start making it at any point during this process. Just mix all the ingredients together and TA-DA!

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