Blackened Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s), with skin, approx. 150 g each
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ black pepper
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon garlic salt
- 1 tablespoon flour
- 4 tablespoon butter
- 2 tablespoon oil (peanut)
- salt
Print Recipe
Pin Recipe Instructions
- Take salmon out of the fridge 30 minutes before preparing. Chop the dried herbs very finely or crush them in a mortar. Mix with spices and flour. Melt the butter, let it cool and brush the salmon pieces with it. Cover the top of the salmon with the seasoning mixture, press it down firmly.
- Heat a pan vigorously, add the oil and fry the salmon on the seasoned side for 1 minute. The spice crust is fried relatively dark, as required by the recipe. Salt the salmon skin and turn the fillets. Fry for 2 - 3 minutes over a medium heat so that the salmon is not completely cooked inside and is still translucent.
- I also serve baked potatoes and salad or, if it`s in season, sometimes green asparagus.
- I got the recipe from a Mexican restaurant in Abu Dhabi. There it is prepared with hammour, a fish that I have only found in the Middle East until now. But also tastes excellent with salmon, or any other large fish that is suitable for frying.
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