Amazing Blackened Salmon made with a special ingredient that creates the perfect crusty exterior, and juicy, flaky interior.

Since you are  a fan of salmon, you MUST checkout this Blackened Salmon with Mushroom Cream Sauce and this Honey Sriracha Glazed Salmon.

Here's a promise, this blackened salmon recipe will make you a fan of fish even if you aren't one!

Funny enough, I grew-up in the pacific northwest, near Seattle. Of course the seafood up there is to die for, but I did not like seafood growing up! Sucks for me because I missed out on the abundance of fresh crab, salmon, and just about any other fish you could catch.

The seafood is a lot less expensive up there because of it's availability. I didn't have a real great reason as to why I didn't like it. There was just something about seafood having a "fishy flavor" that I didn't like.

Obviously in my adult life, I've grown to love seafood! One of the things that helped change my mind about it is when a friend of mine had me taste her salmon.

It was SO GOOD!

She used a very strange ingredient- mayonnaise! Seems really odd to use mayo when cooking fish, but it is amazing. Mayo helps tame what could be considered the "fishy flavor" of salmon, all while making it super moist and tender. It makes sense, considering that mayo is simply oil and egg.  It really gives the fish a great crusty exterior, while locking in the moistness of the fish.

Ideas to make it a complete meal: 

First and foremost, if tartar sauce is your thing, this cajun tartar sauce is the best condiment to pair the salmon with. Prepare a quick house salad, or saute some fresh asparagus. Another great side dish to accompany the blackened salmon is this Squash and Tomato Bake

How to make Amazing Blackened Salmon Recipe:

• Preheat oven to 350 degrees. Combine all of the seasonings together  in a small bowl and mix them together. 
• Cut the salmon into desired portion sizes, we like ours about 5 ounces each (2-3 inches in width).
• Spread the mayo over the entire fish filet- only on the pink fleshy side, not the skin side (if your fish has skin on it).
• After it's smeared with mayo, sprinkle the seasoning on it. If the fish fillet has skin on it, place the fish in a piping hot cast-iron skillet- over medium with the skin side up (so mayo side is in direct contact with the skillet).
• Cook it for 5 minutes, gently flip it over so that it does not break apart, and cook for additional 5 minutes.
• Transfer the fish to the oven, skin side up. Cook for an additional 5 minutes (see note).

PRODUCTS USED FOR THIS RECIPE:

*Cast iron skillet is a MUST for this blackened salamon!

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