So my parents are coming in a couple of weeks to visit Angel and I. They’ve never seen our house (our first house together) and I’m really excited for them to come and catch up and see where we live now. They’re just the best and I miss them and they love Angel too, so that makes me really happy. Always good when the parents love the boyfriend, right?! I’m thinking of all sorts of fun food for when they come!!
So anyway, I guess I’m on a bit of a salmon kick lately. Its really been on my palate. This recipe has a bold flavor and goes great with something a little sweet. I like to serve this with our Spinach Apple Salad (soon to be released in our Paleo Salads) for dinner. It is a blacked salmon, but it isn’t spicy…I know, we ALWAYS do spicy…but not today. It comes out with a crispy top and juicy, delicious bottom. Hope you enjoy!
2-4 Wild Caught Salmon Filets (with skin)
Cajun-style Seasoning OR
1 Tbsp Paprika
1 Tbsp Cayenne Pepper
1 Tbsp Thyme
1 Tbsp Oregano
1 Tbsp Sea Salt
1 Tbsp Black Pepper
Mix the spices together and spread out on a plate.
Rub the flesh side of the salmon with a little olive oil and press the salmon (flesh side down) onto the spices – making sure that they are covered with spice.
Heat 2-3 Tbsp of oil in a pan over medium heat. Once it is hot (or smoking), turn off the burner.
Place the salmon flesh side down in the pan, on one layer, so they all have contact with the pan. Then turn the heat back on medium (about a 4) and cook for 2 minutes.
After 2 minutes, turn the heat down to medium-low (about a 2) and flip the salmon (I like to use tongs, but a spatula will do). The spiced, flesh side should be crispy.
Cover and cook at low (~2) for another 12-16 minutes, skin should be crispy at this point. If you are unsure how long to cook your fish, it should equal about 8 minutes per 1 inch of thickness in the meat (or 145 degrees Fahrenheit at the thickest part).
Don’t want to work that hard? See our Paleo Lemon Dill Salmon for even easier oven instructions!