Brighton + Brinley

Easy Blackened Cajun Salmon

food and beverageGrace SorianoComment

Wednesday marked the first day of Lent and as many of you probably already know, that means 6 weeks of meatless Fridays. I'm by no means the strictest Catholic, but I like doing the whole Lent thing as more of a self-discipline challenge. In addition to abstaining from meat, I'm vowing to go to the gym at least 4 times a week (hah, good luck to me!). 

My significant other doesn't follow the Catholic traditions, but of course whatever I'M having for dinner, HE'S having too! Which means I can't just eat fish sticks every Friday... even though I would probably have no problem with that to be honest.

So now I'm on a quest to make delicious meatless dishes for the next few weeks! This week I'm cooking up some blackened cajun salmon. My mom used to make salmon for us ALL the time and it was super delicious, but of course one of my pet peeves was that the skin was never crispy. So, I scoured the internet looking for tips and tricks and here's the recipe I came up with.

I also think now is probably a good time to note that I am by no means a expert cook so any food recipes I share on this blog is seriously experimental only and maybe partially to prove to my mom that I DO cook...

Blackened Cajun Salmon

Prep Time: 30-35 minutes
Cook Time: 10-15 minutes
Total Time: 40-50 minutes

Serving Size: 4

Ingredients
1 boneless salmon fillet (approximately 1.75-2 lbs), skin on
2 teaspoons cajun seasoning
2 teaspoons garlic powder
2 teaspoons dried miniced onion
2 teaspoons black pepper
1 teaspoon smoked paprika
1 lemon
1.5 tablespoons softened butter (Leave the butter out on the counter for about an hour and it'll be perfect)


Instructions
Rinse salmon and use paper towels to pat dry. 

Mix dry ingredients together

Rub salmon with the dry seasoning blend.

Place the salmon, skin side up, on a baking sheet lightly sprayed with pam. I covered my baking sheet with foil for easy clean-up.

Spread the softened butter on the salmon skin, creating a thin butter coat.

Place the salmon in the fridge for about 20 minutes so the butter hardens. This is a good time to make your sides!

Set your oven broiler to high.

Take the salmon out of the fridge and squeeze lemon juice on top.

Put the salmon in the oven about 5 inches from the heat. Cook until the skin is crispy, about 6-8 minutes. The skin will turn black - this is okay (as long as its not TOO black)!

Depending on the thickness of your salmon, you may want to turn off the broiler and finish the salmon by baking it through (about 350 degrees for another 3-5 minutes).

If desired, you can top with more lemon juice.

Here's the "Before" - Salmon all rubbed up in butter!  

Here's the "Before" - Salmon all rubbed up in butter!

 

All done! Yum Yum!

All done! Yum Yum!

Not going to lie, I was a little nervous with how black the skin got... but I swear it was delicious in the end! I ended up serving it with white rice and green beans - the salmon was so flavorful that simple sides were perfect.

Can't wait to try a new meatless recipe next week!