WE LOVED THIS!! We used a minimal amount of olive oil instead of butter, added some garlic powder to the spice mixture (2 tsp.), substituted Sweet Hungarian Paprika for regular paprika, otherwise followed the recipe exactly. The salmon we had was pretty thick and it was skinless. Cooked it on medium-high heat in a hot cast iron pan lightly coated with some canola oil, until the deepest part read 125 degrees (medium-rare) about 2 and a half - 3 minutes a side. I hate overcooked salmon and that was perfect! It was so tender and silky. It was 2 1/2 lbs. and it was devoured by 3 of us!
Just know that if you cook this indoors especially on stove top, it will smoke up your house, be prepared! If you are cooking the fillets in batches, make sure you carefully wipe the pan out with a couple thick paper towels, between fillets, because although it's "blackened" salmon, you don't want the previous blackened spices etc. for the next fillet. Just add the bare minimum canola oil to barely cover the bottom of the pan in between batches (after wiping the pan out), making sure you move each side a little in the pan to keep it from sticking. Although we lightly coated the fillets with extra virgin olive oil, we used canola oil in the pan it has a much higher smoke point, it just didn't seem right to coat the fillets with anything other than olive oil. I will most definitely be making this again!
Thanks for a wonderful recipe!
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WE LOVED THIS!! We used a minimal amount of olive oil instead of butter, added some garlic...