Time: 15 min.
Complexity: easily
Servings: 4

The tender salmon fillet acquires its deep brownish-black color from being seared with special spices: paprika, cayenne pepper, thyme, and oregano. These spices impart a distinctive piquant and spicy flavor to the fish. The highlight of this dish is the crispy, golden-brown salmon skin. This delicious and healthy dish makes a great healthy lunch option.

Blackening Pan-frying is a cooking technique for fish and other foods. Often used in Cajun cuisine, this method was popularized by chef Paul Prudhomme. The meat is dipped in melted butter and then coated in a mixture of herbs and spices, typically a combination of thyme, oregano, chili pepper, black pepper, salt, garlic powder, and onion powder. It is then seared in a very hot cast-iron skillet.

The characteristic brown-black color of the crust is caused by a combination of milk protein contained in the butter and charred spices.

Although the classic recipe uses this method for preparing perch, the same cooking method can be applied to other types of fish and other protein sources, such as beef or chicken.

Ingredients:

• 4 pieces of salmon (170-200 g each), with skin and without bones
• 1 tbsp paprika
• 1 tbsp crushed red pepper (cayenne)
• 10 sprigs of thyme, washed, leaves chopped without stems
• 1 tablespoon chopped oregano leaves
• 1 teaspoon of salt
• 3-4 tbsp. l. rapeseed oil
• Zest and juice of two lemons

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, thyme, oregano, ground cayenne pepper, paprika

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Preparation:

Step 1
• In a small bowl, combine the paprika, red pepper flakes, thyme, and oregano, add salt, and mix until smooth. Transfer the mixture to a plate or other flat surface and dip the salmon pieces, one at a time, into the mixture, skin-side down.
Step 2
• Heat oil in a large, heavy-bottomed skillet over medium heat. When the oil begins to smoke heavily, cover the pan with a lid to retain heat and turn off the stove.
  
  Place the salmon pieces one at a time, skin side down, in a hot skillet. Turn the heat to high and cook for 2-3 minutes. Use a spatula to flip the pieces over. Cook over medium heat for 5-6 minutes, until the skin is crispy.
Step 3
• Arrange the black salmon pieces on a plate, drizzle with lemon juice and serve immediately.

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