Alaskan Salmon is B.O.M.B.
This is an example of fresh, wild salmon. It’s from Alaska, shipped overnight to San Diego, from where I used this recipe to prepare these bad boys in a cast iron skillet.
In blackened, I love the butter part. Butter makes everything better, and blackened salmon was THE HIT. Butter was slowly melted and the fillets were long-dipped in it.
Next the blackened seasoning was placed in ziplock bag. The buttered fillets were shaken in the ziplock and placed onto a hot cast iron skillet, covered for three minutes each side.
Learn more about the awesomeness of cast iron cooking here.