blackened salmon-blackened chicken

this recipe is really versatile. it is easy, really really delish, and dinner-guest-impressive. you can serve it over fettuccine and alfredo sauce; as a sandwich with a creamy mayo and mango chutney; in a po boy sandwich with shredded coleslaw; as a main dish salad over deep greens with fruit salsa; over a caesar salad as a main dish; or serve it over rice, couscous, or mashed potatoes. i promise it is ea-sy.

blackened salmon or blackened chicken
an original recipe by rachelle

4 Tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 cup butter

4 salmon fillets, room temperature
or 4 tilapia fillets, room temperature
or 4 chicken breasts, pounded evenly, room temperature

Mix dry spices on a plate. In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to high. (work with your range, some gas ranges would be way too hot on high, work on med-high.) Pat fillets or breasts dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!


  1. this looks so yummy, can't wait to try it!

  2. just ate your blackened chicken and pasta with garlic breadsticks tonight, yum! johne was devouring it, the kids mainly liked throwing the noodles!

  3. i googled and found your recipe. i made it for my family and it was SOOO delicious. Thanks for sharing!!




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