I don’t consider myself a salmon person. I never order it when I’m eating out. I never buy it to make for dinner. And obviously we don’t catch it when we’re fishing in Delaware. (We usually don’t catch much of anything.) I am trying to cook fish once a week. I can’t recommend my Cajun Blackened Fish Taco Bowls recipe enough. https://www.johnniesinc.com/web/2017/07/cajun-blackened-fish-taco-bowls/. It’s knee buckling and I could easily eat it once a week. But for the sake of variety, and since Johnnies stocks several varieties of frozen Salmon, I thought it was time to experiment.
On my first attempt, I might have gone a bit overboard on the spices. This is actually “an asian seasoned and blackened salmon” recipe. I wanted to make sure it wouldn’t be too fishy tasting. I succeeded. And, if heat isn’t your thing, skip the blackening process. The asian-style marinade would probably be fantastic on it’s own. Even to a non-salmon eater such as myself.
But, if you choose to double season, you’ll be in for a treat. It is quite an explosion of flavor for your taste buds.
Asian Grilled Salmon
Blackened Spice Mix
- 1-1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste
Combine all spice ingredients in a small bowl. Pat fillets dry with paper towels. Season the fish generously with the spice mix on both sides, pressing the seasoning into the fish with your hands.
- 3 lbs. of Salmon fillets or loins
- 2 Tablespoons Dijon mustard
- 3 Tablespoons Soy Sauce
- 6 Tablespoons Olive Oil
- ½ teaspoon Garlic, minced
Combine the mustard, soy sauce, olive oil, and garlic in a small bowl. Whisk until combined. Pour half of the marinade onto the salmon, allow it to sit/marinate for about 10 minutes. (Discard the marinade the raw salmon was marinating in.)
Place a large saute pan over medium-high heat and add butter or oil. When the oil/butter is hot, Place the salmon skin side down in skillet and cook it for 5 minutes. . Turn carefully and cook the other side for another 4 to 5 minutes.
Quickly transfer the fish to a plate, skin side down, and add the remining marinade on top. The fish might seem like it’s not entirely cooked, but that’s fine. It’ll continue cooking while it rests.
Allow the fish to rest for 10 minutes before removing the skin.