- Oily fish
- Salmon fillet
Blackened chicken or fish is a Cajun staple. Enjoy with a green salad or chips.
54 people made this
- 2 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon garlic granules
- salt and ground black pepper to taste
- 1 tablespoon whole black peppercorns
- 4 salmon fillets
- 2 tablespoons olive oil
MethodPrep:10min ›Cook:13min ›Ready in:23min
- Preheat oven to 180 C / Gas 4.
- Whisk together the butter, lemon juice, parsley, garlic granules, salt and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate.
- Heat the olive oil in an ovenproof frying pan over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the frying pan. Cook for until the flesh is seared and golden brown, about 1 minute.
- Place the frying pan into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.
Reviews & ratingsAverage global rating:(65)
Reviews in English (50)
This came out really good! I didn't have the peppercorns, unfortunately, so I probably was missing something crucial, but I still really liked it. The sauce was tasty, but simple enough to let the taste of the salmon come through. Will definitely make salmon this way again!-20 Feb 2008
Excellent way to cook salmon! I used minced garlic instead of garlic powder, skipped the whole black peppercorns (hubby doesn't like too much heat) as well as the oven step, and just pan seared the fish. Flavorful and yet not over-powering. Used the same sauce for shrimps too for a great side.-27 Jul 2010
by Deana Paine
I have had two wild salmon filets in my freezer for a couple of months that were given to my husband by a salmon distributor. We are not big fish eaters-ok, I am not a big fish eater but I decided I was tired of looking at them in my freezer and chose the recipe to give it a try. I made this exactly as stated in the recipe and it was actually pretty good - for fish! My seven year old son even kept commenting on how good it was - once he got over the shock that I actually cooked fish. I would highly recommend it to any fish lovers out there.-08 Feb 2009