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see the foamy white goodness on the salmon?  that's hot butter

see the foamy white goodness on the salmon? that's hot butter

I think I may have mentioned this already, but salmon isn’t really my favorite fish.  It’s just so salmony.  So it’s funny that we eat it about once a week in our house.  Clarification: I don’t care for it as much when other people fix it, I love it when I prepare it myself.  Is that snooty?

The thing about salmon is that it’s so affordable and a cinch to prepare, extremely good for your body and a very sustainable fish.  All of these things appeal to my sensibilities.  Also, I have found some ways to make salmon taste creamy, not salmony. 

Imagine a plumpy, flaky, juicy little piece of pink fish, covered in a delicious blackened crust – onions, garlic, paprika and cayenne all come together to create a smoky depth of flavor – a little lemon and thyme add brightness and keep things interesting.  Imagine drizzling a little bit of browned butter on the fish – it sizzles on the crust – buttery magic is happening.  Now imagine yourself taking the perfect bite of creamy fish – the crunch of the crust is so toothsome – the soft richness of the salmon is a perfect contrast.  I mean really, imagine this.  You too can be so passionately dramatic about a fish that you’re not even sure you like.  Indeed, that is how spectacular this recipe is.  I’m getting worked up just thinking about it (even with a belly full of the best homemade pizza that has come from my kitchen to date)…    

Furthering the greatness of this dish is the fact that I can throw it on my indoor grill with some asparagus and call it a night.  Jon and I split a large, skinned filet between the two of us but you could get wild and have an entire filet to yourself – just increase the amount of the spice mixture.  Speaking of wild, Sockeye and other non-farmed varieties of salmon are abundantly available right now – there are no excuses to not to have a euphoric salmon experience this week.

blackened salmon with a brown butter drizzle       

  • one large, skinned salmon filet cut in half
  • two tbsp of onion (red, white, yellow – use what you’ve got), finely minced
  • two cloves of fresh garlic, minced
  • a heaping tsp of paprika, maybe a little more
  • a heaping tsp of dried thyme
  • 1/4 tsp of cayenne pepper, or more if you like heat
  • 1/4 tsp of smoked pimenton or smoked paprika (if you don’t have this on hand just omit it – it’s just a bonus)
  • a very generous pinch of kosher salt and lots of freshly ground black pepper
  • a very generous drizzle of extra virgin olive oil, probably a few tbsps
  • half of a lemon
  • a tbsp or so of butter
  1. combine the onion, garlic, cayenne, paprika, thyme, salt, pepper and lemon in a small bowl and add enough olive oil to form a nice wet paste (just for fun, take a big whiff of the mix – it will be aromatic and wonderful)
  2. cover one side of each piece of salmon with some of the spice mixture, and place spiced side down onto a well oiled grill pan or skillet on medium heat
  3. add the remaining spice mixture to the exposed side of the salmon
  4. cook the salmon for three to four minutes per side, depending on the thickness of the filet (be gentle when you’re turning the fish over so that the crust stays with the fish)
  5. in the last few minutes of cook time, melt some butter over medium heat, swirling gently until is begins to brown
  6. plate the salmon and drizzle the hot butter immediately over each fillet – serve with another squeeze of lemon and thank God for the privilege of food and taste buds

Do you want more salmon?  How about favorite spring salmon on peas with lemon brodetto or salmon with citrus pesto? Mmmmm….

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