|By Lisa VanWilliams|
Blackening became popular in the 1980's because of New Orleans Chef Paul Prudhomme. His famous specialty was blackened redfish cooked in a red hot skillet. This is also the same chef that is credited with creating the turducken (deboned chicken, stuffed into a deboned duck, which is then stuffed into a deboned turkey).
4 pieces of salmon
1 tablespoon smoked paprika
1 tablespoon cayenne
1 teaspoon thyme
1 tablespoon oregano
1 teaspoon salt
sprinkle of garlic powder
olive oil - cover bottom of pan
In a small bowl combine the paprika, cayenne, thyme, oregano, salt, garlic powder, and mix together. Coat your fish and cover both sides with the spice mix. Let the olive oil get hot in the cast iron and then add in your salmon. Sear and cook each side 3-4 minutes and then flip.
Once both sides are browned, toss it in the oven on 350 for another 10 minutes or so while you make your sides. Drizzle with fresh lemon when you take it out of the oven and serve. Enjoy!