70% Of the time we usually bake or just pan fry our salmon with just salt and pepper. On occasion we will salt the salmon, keep it refrigerated, then pan fry it. The texture of the salmon will be tighter, and will be a little like jerky. I like food that is full of flavor, and have a fondness of garlic :). This dish is soo yummy!
Sometimes I will cook up some spaghetti noodles toss with a little olive oil, and add in one of the Salmon fillets. Of course you should add in some more garlic powder, salt, and some sriracha/hot pepper powder depending on how spicy you like it. So, here goes my recipe for Cajun Style Salmon!
1. To avoid overeating this yummy dish....we have to first cut the salmon into individual serving sizes. I cut the fillets to about the size of my palm. Make sure to remove any bones if there are any.
2. From front to back: Hot Pepper Powder, McCormick's Garlic and Onion Medley, and Garlic Powder. (Depending on your taste, you can substitute with Cayenne for spicier or Paprika if you do not eat Spicy)
3. I mixed all the spices together in a plate so that I can make a crust more easily on the salmon. Don't forget to add salt and ground pepper!
4. Press the Salmon into the rub mixture on all sides of the fillet (e.g. top, bottom, and sides). Repeat same method for all other fillets.
5. Salmon is a fatty fish, so I don't use any added oils to pan fry. I simply put the salmon skin side down first on a non-stick pan that has been heating on medium heat. DO NOT TOUCH the salmon once you put it down! You will leave it on this side for at least 5-6 minutes until the skin gets crispy! From past experiences if you move the salmon before it is ready the skin will separate from the fillet, and you won't have a crunchy skin!!!
6. A tip that I use to gauge when it's ready to flip is look from the side of the salmon fillet, and when it starts turning white halfway up the fillet from the pan, you're safe! See in the picture above that from the side you can see some of the fillets changing color? The fillet to the right of the one with skin side up is ready to be flipped! After you flip, it should take no longer than a few minutes for it to be ready!
7. After you flip, and the crust looks like there's a good crust on it your fish should be ready! Also look from the side again to make sure that it has turned white on the whole fillet
. If your fillets are a little too thick turn it on the side and cook it for a while. Or you can cover your pan with a lid so the steam can help cook the fish. But doesn't that skin look yummy :3
8. My finished dish!!! You can eat this with rice of course, or with noodles like I said above. If you're doing low carb this is amazing on a salad!!! This is good for lunch the next day...you can use this in soo many ways!!! Also, Salmon is good for you, with all the natural Omega-3 fatty acids. I hope you enjoy it!
hugs and kisses <3
lulu
