Tender salmon fillet turns brown-black as a result roast it using special spices: paprika, cayenne pepper, thyme and oregano. These spices make the fish special piquancy and pungency. The highlight of this dish is fried and crisp skin of salmon. This tasty and healthy dish will become A great option for a healthy lunch.
Blackening is a technique for cooking fish and other products. Often used in Kajun cuisine, this method popularized by chef Paul Pond. The meat is dipped in melted butter, and then crumbled in a mixture of herbs and spices, like usually combinations of thyme, oregano, chili pepper, black pepper, salt, garlic and onion powder. Then it is fried in a very hot cast iron pan. Characteristic brown-black color crusts are formed due to the combination of milk protein contained in butter and carbonized spices. Despite the fact that in the classic recipe with this method is preparing perch, the same method cooking can be applied to other types of fish and other sources protein such as beef or chicken.
Share with friends: 
Time: one 5 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 pieces of salmon (170 – 200 gr. Each), with skin and boneless
- 1 tbsp. l paprika
- 1 tbsp. l chopped red capsicum (cayenne)
- 10 branches of thyme, washed, chopped leaves without stalks
- 1 tbsp. l chopped oregano leaves
- 1 tsp salt
- 3-4 tbsp. l rapeseed oil
- Zest and juice of two lemons
Recipes with similar ingredients: salmon, thyme, oregano, pepper ground cayenne, paprika
Recipe preparation:
- In a small cup, mix paprika, red capsicum, thyme and oregano, add salt, mix until smooth. Sprinkle mix onto a plate or onto another flat surface, dip pieces of salmon, one on the inside (where there is no skin).
- Heat oil in a large pan with a heavy bottom on medium the fire. When the oil begins to smoke heavily, cover the pan with a lid to save heat and turn off the stove. Put slices of salmon over one on a hot pan with the inside down. Turn on fire and cook for 2-3 minutes. Use the paddle to flip pieces to the other side. Cook the fish over medium heat for 5-6 minutes until the skin becomes crispy.
- Arrange the pieces of black salmon on a plate, sprinkle with lemon juice and serve immediately.
