Purchase a pre–made blackening seasoning or make your own seasoning.
| Seasoning: |
 2 Tbsp ground paprika |
| 1 Tbsp ground cayenne pepper |
| 1 Tbsp onion powder |
| 2 tsp salt |
| 1/2 tsp ground white pepper |
| 1/2 tsp ground black pepper |
| 1/4 tsp dried thyme |
| 1/4 tsp dried basil |
| 1/4 tsp dried oregano |
| Other ingredients: |
| Salmon fillet or portion |
| 1/2 cup unsalted butter, melted |
In a small bowl mix the seasoning ingredients.
Brush salmon fillets on both sides with ¼ cut butter and sprinkle evenly with the seasoning. Drizzle each side of fillet or portion with ½ of the remaining butter.
In a large, heavy skillet, over high heat, cook salmon, butter side down until blackened (2-5 minutes). Turn fillets or potions and drizzle with remaining butter. Continue cooking until blackened and fish easily flakes using a fork.
Side note: blackening doesn’t mean burnt, don’t over do it.
Go back to the Kenai River Seafoods recipe collection.