2 Salmon fillets, skin on, bones removed
Larry’s Blackening Seasoning (Recipe follows)
Kosher salt & pepper to taste
2 tbsp melted unsalted butter
Lemon juice, if desired
1. Rinse and pat dry the salmon fillets. Remove any bones. Turn filet over, skin side up, and carefully peel the skin from the tail to where the fillet begins to thicken. (Cook’s note: Don’t remove the skin, just loosen it from the flesh of the tail. This allows easy removal of the entire skin after cooking without breaking the tail section off).
2. Turn the fillet back over, ensuring that the skin is protecting the tail flesh from coming in contact with the pan.
3. Brush each fillet with ½ of the butter, and sprinkle heavily with Larry’s Blackening Seasoning. Salt & pepper to taste and drizzle on lemon juice if desired.
4. Place the fillets on the highest shelf under the oven broiler. Cook until the fillets are opaque at the center of the thickest part. (About 135 degrees F) Cooking time will vary depending on thickness of the fillets, but usually 6-10 minutes.
Larry’s Blackening Seasoning
1 tbsp Hungarian sweet paprika
1 1/2 tbsp dried thyme
1 1/2 tbsp dried oregano
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cayenne pepper
2 tsp celery salt
1 tbsp kosher salt
1 1/2 tbsp white ground pepper
2 tbsp black ground pepper
Combine all ingredients in a small bowl and mix thoroughly. Pour into a container that you can keep dry and out of direct heat. The seasoning can retain its full flavor for weeks if stored correctly.