Succulent salmon is pan-fried with an exciting blend of Cajun spices!
Onion powder is available in Asian markets; in a pinch, try simply omitting it from the recipe.
fantastic - 04 Jul 2012
Ok, so I discovered this recipe about a month ago, and it is SO absolutely delicious that I've been making it almost 4 times a week since! I have also discovered a few tips while making some better and some worse versions of this recipe. First, be SURE to skin the salmon. If you leave the skin on, the spices won't stick to the skin side of the salmon. Second, don't put the melted butter on the salmon immediately after removing the salmon from the refrigerator. This will cause the butter to harden (because the temperature of the butter will drop), and will cause the spices to cake off the salmon while it is being cooked. Third, don't butter and spice both sides of the salmon right away. After the first side is ready (brushed with butter, sprinkled with spice, and then drizzled with butter), place the fillet in the pan with the spice side down, and then butter and spice the second side. Fourth, don't let the salmon sit in one place in the pan, shake it around a little bit while it is cooking. If you don't, the spices will stick to the pan instead of the salmon. Now this is a tip for those of you who have salmon fillets that are thick (like mine always are). You are going to have to do several things in order for it to cook all the way through. After you drop the salmon onto the frying pan, reduce the heat to medium low, and COVER. After 6 to 7 minutes on that side, flip the salmon over and cover again cooking for another 6 to 7 minutes. BON APETITE! - 26 Feb 2008 (Review from Allrecipes US | Canada)
Blackened Salmon is my favorite and this recipe is great. I don't use butter though, I use olive oil and after blackening in the pan I transfer the salmon to a baking sheet and finish them in the oven. - 07 Jan 2003 (Review from Allrecipes US | Canada)