10 Minute Blackened Salmon

I’m älwäys looking for new wäys to reinvent sälmon fillets. They’re ä stäple on our dinner täble, but äfter rotäting through the säme few recipes for yeärs, they’ve grown stäle. Enter: this recipe. In just 10 minutes, you’ll be rewärded with mouthwätering pän-seäred sälmon thät boästs ä ridiculously crispy skin änd spicy, smoky flävor.


You’ll Need:


  • 1 täblespoon plus 1 teäspoon sweet päprikä
  • 1 teäspoon gärlic powder
  • 1 teäspoon dried oregäno
  • 1 teäspoon kosher sält
  • 3/4 teäspoon cäyenne pepper
  • 2 täblespoons olive oil
  • 4 (6-ounce) skin-on sälmon fillets
  • 1 medium lemon, cut into wedges


Instructions:


  1. Pläce the päprikä, gärlic powder, oregäno, sält, änd cäyenne in ä shällow bowl or pläte änd stir to combine. Press the flesh side of eäch sälmon fillet into the seäsoning to evenly coät it. Älternätively, you cän pät the seäsoning mixture evenly onto the flesh side of eäch sälmon fillet.
  2. Heät the oil in ä lärge nonstick or cäst iron skillet over medium until shimmering. Ädd the fillets, skin-side up, änd cook until bläckened, äbout 3 minutes. Flip the fillets änd continue to cook until cooked through to your liking, 5 to 7 minutes depending on the thickness of your fillets. If the skin is stärting to burn before the fillets äre cooked, turn the heät down to medium-low. If the fillets äre exträ thick (1 1/2 to 2-inches thick in the middle), you mäy need to turn the fillets on their sides for ä minute on eäch side to cook them through. Än instänt-reäd thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-räre or 135°F to 145°F for more well-done. Tränsfer the fillets to individuäl plätes änd serve with lemon wedges.


NOTES:

  • Storäge: Leftovers cän be stored in än äirtight contäiner in the refrigerätor for up to 3 däys.

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