If you are looking to impress, this is the recipe for you!
The title may sound intimidating, but I promise it is not. The execution is actually rather simple. I LOVE salmon and I know many people are nervous about cooking it at home. I’m here to show you how to make a gourmet dish that is so good you will be hailed as queen of the kitchen. Hopefully you can kick your feet up after and enjoy a glass of wine!
The best wines to pair with blackened salmon are full-bodied white wines such as Sauvignon Blanc, Chardonnay, and Viognier. For red wine lovers, Pinot Noir and Zinfandel are excellent options. A light rosé is also a great complement to the spicy flavors of blackened salmon.
Rainstorm Pinot Noir is a lovely option of you are a Rose drinker. It paired perfectly with seafood. I took this photo during my summer vacation in Seal Rock Oregon.
Flavor-
I created this perfect blackened seasoning that goes well with fish and chicken. It has paprika, cayenne, onion salt, kosher salt, black pepper, thyme, oregano, and garlic powder. It pairs perfectly with potatoes/vegetables and has a delightful smokey flavor. You can serve salmon in many ways. With salad, rice, quinoa, roasted vegetables. The most decadent and gourmet way is with garlic mashed potatoes and my amazing beurre Blanc. A beautiful French butter cream sauce.
Here is a link to my creamy-perfect mashed. The BEST Mashed Potatoes Ever!
Again, don’t be intimidated. Let me show you a fool proof way to prepare salmon fillets worthy of being on a steak house menu. This is for 2 servings so if you are cooking for more just double the seasoning and Blanc sauce.
Let’s get started!
Blackened Salmon in Beurre Blanc
Ingredients
- 2 4 ounce Wild Alaskan salmon fillets
- 1 lemon, quartered
- 6 tbsp butter
- 2 tbsp olive oil
- 1 tbsp paprika
- 1/4 tsp cayenne
- 1 tsp onion salt
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 2 rosemary sprigs for garnish optional
Beurre Blanc – can cut the blanc recipe in half if you are not serving on potatoes.
- 12 tbsp butter, cut into cubes
- 1/4 cup onion, minced yellow
- 6 tbsp champagne vinegar a must!
- 2 tbsp dry white wine cooking wine will work too
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Beurre Blanc
- First heat a medium sized sauce pan on med-high heat. Add 12 tbsp of butter, then onion. Whisk vigorously… Add the vinegar and wine. Continue to whisk until the liquid is reduced by half, TURN THE HEAT TO LOW.
- Add heavy cream pepper, and salt, whisk vigorously until blended and creamy. Remove from heat and set aside.
Salmon
- Brush the skin free side with olive oil. Combine the seasonings and rub on the oil side.
- Add a little oil and the butter in a frying pan over medium high heat. Add the lemon slice to the pan…
- Place the fish SKIN SIDE down.
- Cook half way through.
- Flip, remove the skin and throw away or give it to ur pets.
- Cook for 5-8 minutes or until done.
- Now for a quick minute put the sauce pan of beurre blanc back on the heat and whisk for a minute until brought back to life and saucy.
- Plate mashed potatoes, then scoop a even amount of blanc sauce. Top with salmon fillet then rosemary sprig. You can squeeze the remaining lemon on the salmon or serve and allow your guest to do at their own taste.
- ENJOY!
