Brozzian's Blackened Salmon
Our New Orleans Rub creates a perfectly seasoned salmon that is blackened with a nice bark on the outside. It drips with that Cajun flavor you love.
Included Brozzian Products:
|Serves 2-3 People|
- 1 lb of Salmon Fillets (Skinless if possible)
- 2 Tablespoons of Brozzian's New Orleans Rub
- 1 Tablespoon of Extra Virgin Olive Oil
- Preheat the oven to 375 Degrees Fahrenheit (see Optional note at the bottom).
- If the skin is still on the salmon, remove it by sliding a knife between the salmon and the skin until all of the skin is removed.
- Take salmon fillets and cut them down to the size you want or leave them whole if desired.
- Take the 2 Tablespoons of New Orleans Rub and coat the outside of all the salmon fillets.
- Rub the seasoning in evenly.
- Heat a sauté pan with the 1 Tablespoon of olive oil on high heat.
- After the sauté pan is very hot, add all of your salmon fillets to the pan.
- After 2-3 Minutes on high heat, the salmon should start to blacken on the side that you put face down in the pan.
- After the salmon is blackened on the face down side, flip the salmon and cook the other side for an additional 1-2 minutes.
- Now, place the sauté pan with the salmon into the oven. If you are not using a sauté pan that is oven safe, transfer the salmon to an oven safe pan with all of the oil that was in the sauté pan. Place the pan into the oven.
- Allow the salmon to cook in the oven for an additional 7-10 minutes depending on the thickness of your salmon.
- If you prefer a more rare salmon and do not want it cooked all the way through, do not place the salmon in the oven, just allow it to cook for an additional minute or two in the sauté pan for a perfect medium-rare salmon. (If you choose this, you can skip step 1.)