Picture this: a sizzling skillet, where the air dances with the aroma of Cajun spices and freshly seared salmon. This recipe for Blackened Salmon Stuffed with Spinach and Parmesan is like a culinary love letter to my taste buds. With each bite, I’m transported to a cozy evening where the world fades away, leaving only the rich, buttery flavor of the dish and the gentle warmth of the kitchen.
Steps
- Gather all the ingredients needed for the recipe to ensure you have everything on hand.
- In a small bowl, combine paprika, cayenne pepper, onion powder, salt, white and black pepper, thyme, basil, and oregano.
- Coat both sides of the salmon fillets with 1/4 cup of melted butter, then evenly sprinkle them with the spice mixture.
- Heat 2 tablespoons of melted butter in a large, heavy skillet over high heat. Place the salmon in the skillet and cook until the surface turns blackened, approximately 2 to 5 minutes.
- Turn the fillets over, adding the remaining melted butter to the skillet. Cook the other side until it also blackens and the fish flakes easily with a fork, about 3 to 5 minutes more.
Ingredients
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons salt
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ¼ teaspoon thyme, dried
- ¼ teaspoon basil, dried
- ¼ teaspoon oregano, dried
- 4 salmon fillets, skinless and boneless
- ½ cup unsalted butter, melted
Nutritional Values
Calories: 2044 | Total Fat: 152g | Saturated Fat: 68g | Cholesterol: 664mg | Sodium: 4992mg | Total Carbohydrate: 20g | Dietary Fiber: 8g | Total Sugars: 4g | Protein: 148g | Vitamin C: 16mg | Calcium: 152mg | Iron: 8mg | Potassium: 3208mg
FAQ
- How can I adjust the spiciness of the blackened salmon?
- To reduce the heat, you can decrease the amount of cayenne pepper in the spice mixture. Alternatively, if you prefer more spice, consider increasing the cayenne to your taste.
- Can I use a different type of fish for this recipe?
- Yes, this blackening technique can be used for other firm fish fillets like tilapia, cod, or snapper. Adjust cooking times as necessary based on the thickness of the fillets.
- Is there a substitute for unsalted butter in this recipe?
- You can use salted butter, but consider reducing the added salt in the spice mix to prevent the dish from becoming too salty. Alternatively, you can use a neutral oil like olive or canola oil.
- What is the best way to know when the salmon is cooked through?
- The salmon is done when it flakes easily with a fork and is opaque throughout. Cooking times may vary based on the thickness of the fillets, so keep an eye on them as they cook.
- Can I prepare the spice mix in advance?
- Yes, you can mix the spices ahead of time and store them in an airtight container. This allows for quicker preparation when you’re ready to cook the salmon.
Tips
- Ensure the skillet is preheated to a high temperature before adding the salmon fillets. This helps achieve a nice blackened crust while sealing in the moisture.
- When applying the spice mixture to the salmon, press it gently into the fish to ensure it adheres well and provides an even coating.
- Be cautious when flipping the salmon to avoid breaking the fillets. Using a wide spatula can help maintain the integrity of the fish.
- Consider using a cast iron skillet for this recipe, as it retains heat well and enhances the blackening process.
Equipment
- Heavy Skillet (suitable for high heat cooking)
- Cooking Brush (for brushing butter on salmon)
- Spice Jar Set or Small Mixing Bowl (for mixing spices)
- Fish Spatula (for lifting and flipping salmon fillets)
