Blackened Salmon Pasta
This blackened salmon pasta recipe, screams Louisiana cooking, and will have your taste buds dancing. A great and easy 30 minute, lunch or dinner recipe.
The late great Chef Paul Prudhomme, created the technique of blackening, in the 1980’s. Chef Paul, created this dish when people considered redfish a poor man’s fish.
He dipped a piece of redfish in melted butter, seasoned it with his magic seasoning blend and cooked it in a hot skillet. That was the day blackened redfish recipe was born.
I grew up in a house where the only thing blackened was bologna and sausage. I actually like my sausage with that char, it adds so much flavor. It wasn’t until my junior in college that I would master the technique of blackening.
Chef John Folse, opened the first culinary program dedicated to Cajun and Creole cuisine at Nicholls State University.
blackened salmon cooking Tips:
Dipping the fish in melted butter, then seasoning it, is 90% of getting a pretty blackened piece of fish. The other 10% is having a smoking hot skillet.
Caution, do not let the cream boil over. It could cause a major fire.
What does blackened salmon mean?
Blackening salmon is a cooking technique that requires fat (melted butter or oil), cajun seasoning, and a smoking hot skillet. The heat toast the cajun seasoning to the point it appears blackened but not burnt. Blackening fish, chicken, steak, or vegetables is an option. Once you get the technique down, you’ll be blackening everything you can.
What does blackened mean?
Blackened applied to cooking is when your foods are cooked over a scorching skillet that produces a dark brown to black crust on your food. It’s a great technique because you can cook a piece of fish in 2-3 minutes.
What fish is best to blacken?
What fish is best to blacken?
Can you make ahead?
Fridge: Blackened Salmon: After it cools off, place in an airtight container in the fridge for 7 days max.
Alfredo: After it cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Blackened Salmon: Pop in a 350-degree oven for 10 minutes.
Alfredo: Bring a small amount of water or milk to a boil and stir in pasta, cook until hot. *A 1/4 cup of liquid will be enough for 2 servings.
Recipe Video:
Substitution Options:
Feel free to use your favorite piece of fish.
what to serve with Blackened Salmon Pasta?
Menu Ideas:
Recipe:
Blackened Salmon Pasta
Ingredients
Blackened Salmon:
- 1 stick unsalted butter
- 4 salmon filets 6-8 oz.
- 2 tablespoons Savory seasoning or Creole seasoning 1 ½ teaspoons per filet
- 1 tablespoon rosemary chopped
- 4 tablespoon olive oil
- 1 shallot diced
- 2 garlic cloves minced
- 1 zest of lemon
- 1 juice of lemon
- 1 cup unsalted chicken stock
- 2 tablespoons capers drained
- ½ cup Italian parsley chopped
Alfredo:
- 1 lb. angel hair pasta cooked
- 2 cups heavy cream
- 1 stick unsalted butter
- 1/2 cup shredded parmesan plus more for garnish
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
Instructions
- Melt 2 tablespoons of butter and lightly and rub over both sides of salmon. Season salmon evenly on both sides with creole seasoning, sprinkle rosemary evenly on all fish.
- Heat a non-stick skillet over high heat, once skillet is hot place 2 tablespoons of butter in skillet add salmon add salmon skin side down and cook for 2 minutes, flip and cook for 1 minute. Remove and sit to the side. (If you have a small skillet repeat this step and sit salmon to the side.)
- Reduce heat to medium add shallots to skillet and cook for 1 minute, stir in garlic, lemon zest, lemon juice, chicken stock and capers. Cook for 1-2 minutes until sauce begins to thicken, add salmon back to skillet and baste with sauce. Cut off heat and let rest while you make alfredo.
- In a sauce pot over medium heat add all ingredients to pot, bring to a boil. Reduce heat to low-medium heat, mixture should coat the back of a spoon. Reheat pasta over medium heat for 1 minute then stir in pasta sauce, coat evenly and serve garnish with parsley, parmesan and enjoy!
- You can serve this dish over rice, zucchini pasta or a side salad.
I make this recipe at least every other week because it’s easy and absolutely delicious! This is definitely a staple in our home.
Aaayyeee! Love that it’s become a new family meal!
This is a family favorite of ours. It’s one of the 1st videos I saw on the Hungar trap. I make this at least once a month. It’s a very delicious recipe! ✌🏽❤😋