Recipes
Cajun Blackened Salmon
Serves 4
| Prep Time: 20 mins
| Cook Time: 10 mins
| Total Time: 30 mins
You may need: Cajun Spice
Discover The Recipe
In contrast to its modern popularity, the cuisine and tastes of Louisiana were considered "rustic" up until the 1970's. According to the New Orleans newspaper The Times-Picayune, the legendary NOLA restaurant Commander's Palace had never even hired an American executive chef until they stumbled on Paul Prudhomme, a Louisiana native who they hired as the lunchtime chef before promoting him one week later to run the restaurant. The rest is history, as they say.To say that Chef Prudhomme put Cajun/Creole on the map is an understatement. While cooking food that his grandmother made, Prudhomme attracted food critics and writers from around the world to join lines stretching outside his own restaurant K-Pauls. By the mid-1980's, Prudhomme had become the first true celebrity chef in the U.S. paving the way for American foodie culture. This recipe pays homage to one of Prudhomme's most famous Cajun dishes: Blackened Redfish. Our Cajun spice blend gives you that "kicked-up" flavor: a little heat, a little pow, and a lotta wow!
Ingredients
2 medium salmon filets (or 4 Suprême cuts)
1-2 Tbsp Piquant Post Cajun Spice blend
Salt to taste (optional)
1 Tbsp butter (optional)
1 Tbsp vegetable oil (or avocado or canola oil) for the pan (higher smoke point oil is best)
1 lime or lemon, cut into wedges
Notes
Our Cajun spice blend has some heat to it from the Cayenne pepper. If you don't like spicy heat, try the blend first and apply less to the fish.
Cooking with Med-High or higher heat requires full attention because even an extra minute or two away from the pan can mean a kitchen full of smoke and burnt food. Also, we recommend checking the side that is actively cooking every minute or so until the crust reaches the desired color (in this dish, that is a caramel brown).
Turn on your range hood fan as there will be some smoke when this cooks. If you feel like there is too much smoke, turn down the heat and pull the pan off the burner for a minute. There's no shame in turning the pan down to Med and adding an extra couple minutes of cook time.
Never, ever throw water into a pan with hot oil. Doing so could cause a fire. Even though this recipe calls for very little oil, if something starts to burn, be safe and just turn off the heat and pull the pan from heat.
Click this link to learn what a Suprême cut of fish is.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them. Use the butter in this recipe to sear the salmon.
Instructions
Heat a cast-iron skillet or another pan to Med- High heat for 5 mins. You want the pan to be hot enough to sear before cooking. Avoid using a non-stick pan with higher heat, but if non-stick is all you have, turn heat to Med. When cooking with higher heat, turn on your fan and be prepared to open the windows. A little smoke from searing the spices is normal.
Apply the Cajun Spice Blend as a rub on the flesh side of the salmon only (for steaks, choose one side). Apply liberally until it covers the flesh. Season with salt to taste.
Add 1 Tbsp oil to pan and add the butter and swirl. As soon as the butter froths, add the salmon, seasoned side (flesh) down. Cook for 5 mins. You're looking for a dark brown crust to form. But do not burn!
Flip the salmon and cook the skin side down for approximately 3-5 mins depending on thickness of the salmon.You can cut the salmon to determine doneness and continue cooking as desired.
Alternatives & Substitutions
Our Cajun blend is one of the most versatile spice blends we sell. You can use this on any meat or fish with just about any cooking technique (from broiler to BBQ). Its also great in soups and stews. We love it on pork chops, chicken breasts and even lamb. If you go big and make a Chicken and Sausage Gumbo or (Vegan) Jambalaya, our spice is the perfect complement.
If you don't eat fish, preheat an oven to 375. Apply our Cajun blend on chicken breasts (or thick cut pork chops) and sear them in an oven-safe pan for 3-4 mins per side on Med. Put the pan in the oven and cook the chicken for 10 mins or until the inside of the meat is cooked (or reaches 165F).
If you don't eat meat/fish, try these vegan red beans and rice or our vegan jamabalaya. Use our cajun spice blend in place of the spices.
Don't forget to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Cajun Blackened Salmon
Serves
4
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Piquant Post spice you'll need: Cajun Spice
Ingredients
2 medium salmon filets (or 4 Suprême cuts)
1-2 Tbsp Piquant Post Cajun Spice blend
Salt to taste (optional)
1 Tbsp butter (optional)
1 Tbsp vegetable oil (or avocado or canola oil) for the pan (higher smoke point oil is best)
1 lime or lemon, cut into wedges
Instructions
Heat a cast-iron skillet or another pan to Med- High heat for 5 mins. You want the pan to be hot enough to sear before cooking. Avoid using a non-stick pan with higher heat, but if non-stick is all you have, turn heat to Med. When cooking with higher heat, turn on your fan and be prepared to open the windows. A little smoke from searing the spices is normal.
Apply the Cajun Spice Blend as a rub on the flesh side of the salmon only (for steaks, choose one side). Apply liberally until it covers the flesh. Season with salt to taste.
Add 1 Tbsp oil to pan and add the butter and swirl. As soon as the butter froths, add the salmon, seasoned side (flesh) down. Cook for 5 mins. You're looking for a dark brown crust to form. But do not burn!
Flip the salmon and cook the skin side down for approximately 3-5 mins depending on thickness of the salmon.You can cut the salmon to determine doneness and continue cooking as desired.
Notes
Our Cajun spice blend has some heat to it from the Cayenne pepper. If you don't like spicy heat, try the blend first and apply less to the fish.
Cooking with Med-High or higher heat requires full attention because even an extra minute or two away from the pan can mean a kitchen full of smoke and burnt food. Also, we recommend checking the side that is actively cooking every minute or so until the crust reaches the desired color (in this dish, that is a caramel brown).
Turn on your range hood fan as there will be some smoke when this cooks. If you feel like there is too much smoke, turn down the heat and pull the pan off the burner for a minute. There's no shame in turning the pan down to Med and adding an extra couple minutes of cook time.
Never, ever throw water into a pan with hot oil. Doing so could cause a fire. Even though this recipe calls for very little oil, if something starts to burn, be safe and just turn off the heat and pull the pan from heat.
Click this link to learn what a Suprême cut of fish is.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them. Use the butter in this recipe to sear the salmon.
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