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Blackened Salmon with Lemon Yogurt Sauce

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I know that this dish may not look visually appealing. But give it a try and I’m sure you will like it. Serve it with this amazingly simple and yummy sauce to compliment it. And don’t forget a side of ‘Curried Couscous’!

“Blackening is the name given to a quick-cooking process developed by New Orleans chef Paul Prudhomme. Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill.” (howstuffworks

It locks in the spices used to coat the fish, gives it a smokey flavour, and seals in the juices during the very short cooking process. It gives the skin and top of the fish a nice crust but keeps the flesh of the fish very succulent. This cooking technique is often paired with cajun spices. Traditionally the meat is dipped in butter, coated with spices, and cooked on very high heat. I’m making it healthier by omitting the butter.

Ingredients (Serves 2)

  • 2 salmon fillets (Mine was about 300g total)
  • 1/2 tsp chilli powder
  • 1/4 tsp celery salt
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp lemon pepper
  • Salt to taste
  • 1 tbsp of oil with high smoke point
  • 2 tbsp lemon juice*
  • 1/4 tsp salt or to taste*
  • 4-5 tbsp plain yogurt*
  • 1-2 tbsp spring onion, chopped*
  • Black pepper to taste *

You can use any spices you like to coat your salmon with if you do not have the spices listed.

Mix all the spices together.  (1/2 tsp chilli powder, 1/4 tsp celery salt, 1/4 tsp coriander powder, 1/4 tsp cumin, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp thyme, 1/4 tsp oregano, 1/4 tsp lemon pepper, Salt to taste)
Coat both sides of the salmon generously. Try to cover the pink flesh as much as you can.
Use a good non-stick pan or cast iron for this!
Here i’m using my Happycall double side pan
Heat pan on Med to High heat for a couple of minutes.
When pan is HOT, Add about 1 tbsp of oil with high smoke point, I’m using Canola. You can use sunflower if you have. Note that EVOO is not an oil with high smoke point.
If you are using a normal frying pan, you will probably have to cook the fish for 4-8 mins on each side depending of how thick it is.
I cook mine for 2 mins on each side with my HCP locked, using the pressure cooking to shortened cooking time.
Mix all the ingredients marked * for your sauce and set aside

This picture shows the lovely charred spices creating the crust and the nicely cooked fillet in the middle. Can you see how it retains its juices?

Serve with sauce on top, a side of curried couscous, and garnish with parsley. 

Bon appetit!!

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