Recipe Instructions:
INGREDIENTS
3 tablespoons canola or light olive oil
1 teaspoon fine sea salt or kosher salt
2-3 tablespoons Homemade Blackened Seasoning or store bought
4 6-ounce salmon fillets, skin on, bones removed
4 sprigs fresh thyme leaves only
1 teaspoon fresh oregano leaves
1 lemon zest & juice
INSTRUCTIONS
Heat the oil (to smoking) in a cast iron or similar skillet set over medium heat.
While the oil heats, sprinkle the flesh side of the fillets with salt. Spread the Blackened Seasoning on a plate and press the flesh-side of the salmon into the seasoning. The salmon should have a heavy coating of seasoning.
When the skillet and oil are ready, remove the skillet from the heat. Press the salmon fillets, one-at-a-time (flesh side down) into the oil in the skillet. Set the skillet back over medium heat and cook about 2-3 minutes or until the salmon is blackened but not burned. Turn the salmon fillets over and continue cooking (skin side down) until the skin is crispy, 4-6 minutes.
Transfer the fillets to a serving platter, sprinkle with lemon zest and juice and serve immediately.
Enjoy!
