I love salmon, but not just any kind. I love Pacific salmon, while not popular at restaurants and grocery stores this kind is my go-to option. I do not eat farm-raised Atlantic Salmon, I am sure you know why, however, it is very popular. My favorite type of salmon is wild sockeye, which I was able to try while we were in Seattle, Washington, and Vancouver, British Columbia. Thinking back I had the best salmon I have ever eaten on that trip.
One of my favorite ways to have my salmon is blackened. Again reading some of the ingredients on a blackened seasoning makes me think……. I am sure the seasoning would still be good if it did not have certain ingredients and not much of a high sodium content. So of course DIY. I tried this seasoning on Salmon, Trout, and Mahi Mahi, it was delicious on all of them. By the way, when I am dining out and I am going to have Mahi Mahi orTrout I always ask for it blackened. The only problem not too many places make a good blackened seasoning. On the contrary, I guarantee you will love this one.
Combine the following for the blackened seasoning:
- 2 Tbsp smoked paprika
- 1 tsp rosemary
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp garlic pepper
- 1 tsp cayenne pepper
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper
- Salt to taste (optional)
Ingredients
- Salmon fillets
- Olive oil
- Blackened seasoning (see above)
- lemon wedges
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I’m not a fan of fish but, I used this seasoning on chicken and it tasted AMAZING! Love your recipes and share! They are always versatile na can be used for any and everything!