I don’t know how blackening spice entered our lives. Maybe it was the old memory of the blackened fish that we used to eat at a place I won’t go back to. Perhaps we wanted to prove that we didn’t have to go back there to have it again and that we could make it right in our own home. Who knew it would be so simple?
My favourite fish is salmon, but any other fish like swordfish, halibut, and trout are also served blackened at the place I have sworn off for life. I scoured the internet and came across Paul Prudhomme’s blackening spice recipe. He was an American celebrity chef credited with popularizing Cajun and Creole cuisine. He developed several seasoning mixes and a hot sauce and his blackening spice does not disappoint.
I multiplied the recipe by 5 to fill a 250 ml mason jar because it’s so handy to have around and you’ll go through it quicker than you think. Think lazy nights. And 7 easy steps. And some of them include washing the fish, drying the fish and heating up the pan.
So really, it’s just 4 steps.
And one of those 4 is to flip.
And add olive oil.
So easy that even my Dad can make this.
Yes, my Dad!
Up until the holidays, his culinary repertoire included boiling eggs, boiling noodles, heating up leftovers in a steamer and making coffee…with his espresso machine. But we taught him how to make this and now he can whip up perfectly cooked, blackened salmon for you in a jiffy. Who’s the Fish Chef now?!
So maybe I’m still a little bit bitter. Maybe when I think about what happened that day and how years of customer loyalty culminated down to the most unexpected awful attitude and customer service I still get slightly irritated. But gone are the days I sit mourning their blackened salmon because with this blackening spice I can make it myself now, thank you! Now if I can just figure out how to make their ridiculously good, mouth watering (I salivate just thinking about it) grilled squid… Just you wait, I’ll figure it out.
What you need:
Blackening Spice (see recipe below)
Salmon fish fillet per person
What to do:
- Take your fish out of the refrigerator at least 30 minutes before cooking to let it come to room temperature.
- Wash the fish then pat dry well with paper towels.
- Sprinkle blackening spice evenly on the flesh side of the fish. You want to cover the fish but still see the pink through the seasoning.
- Heat up a grill pan over high heat.
- Once the pan is really hot, add a little olive oil and some butter to the grill pan.
- Set the fish on the grill skin side down for 4 minutes.
- Flip and grill the other side for 3 minutes.
- Squeeze lemon on top before serving.
Adapted from Paul Prudhomme’s Blackening Spice Recipe
Fills a 250 ml mason jar.
5 tablespoon sweet paprika
12 1⁄2teaspoons salt
5 teaspoon onion powder
5 teaspoon garlic powder
5 teaspoon cayenne
3 3⁄4teaspoon white pepper
3 3⁄4teaspoon black pepper
2 1⁄2teaspoon dried thyme leaves
2 1⁄2teaspoon dried oregano leaves
- Blitz some black peppercorns into a powder to grind them up more efficiently.
- If you don’t have white pepper on hand substitute with black pepper.
- Put all the ingredients directly into the mason jar, put the lid on and shake, shake, shake.