Blackened Salmon with New Mexico Red Chile Powder
Here we'll take a shot at a Cajun Blackened Salmon and turn up the heat by adding New Mexico Red Chile Powder. This blackened seasoning makes a large batch and will last for a few months; it will become one of your go-to ways to prepare salmon! You're gonna love it.
Video
Ingredients
- 2 6oz Salmon Filets skins removed
- 1 tbsp New Mexico Red Chile Powder
- 1 tbsp Paprika
- 2 tsp Thyme Powder
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tbsp Pure Cane Sugar
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp White Pepper
- 1 tsp Cayenne Pepper
- 1 tsp Dried Oregano
- ½ tsp Ground Nutmeg
- ¾ tsp Ground Cumin
- 2 tbsp Melted Butter
Instructions
- Combine 1 tbsp New Mexico red chile powder, 1 tbsp paprika, 2 tsp thyme, 2 tsp onion powder, 2 tsp garlic powder, 1 tbsp pure cane sugar, 2 tsp salt, 1 tsp black pepper, 1 tsp white pepper, 1 tsp cayenne pepper, 1 tsp dried oregano, ½ tsp ground nutmeg, ¾ tsp ground cumin, and 2 tbsp melted butter in a bowl. Set aside.
- Ask your butcher for two 6oz salmon filets with the skins removed, or remove them yourself.
- Pat salmon dry with a paper towel.
- Add melted butter with a pastry brush, or by using your hand to rub it in.
- Sprinkle the blackened seasoning liberally on both sides of the salmon.
- Heat a cast iron pan on medium high heat. Let the pan heat for at least 2 minutes -- this will ensure that you get the sear you want on your salmon.
- Cook for about 2 minutes on each side, depending on how well you like your salmon cooked. Do not cook for more than 2 minutes, or it will burn and become bitter tasting.
- Remove from heat and serve with rice or greens.
Notes
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