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blackened salmon with orange almond butter
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blackened salmon with orange almond butter

Though not compulsory, a cast iron frying pan works best when cooking blackened, Cajun-style food. The rub & the butter can be made a few days ahead of time. The butter needs a couple of hours to chill.
Prep Time20 mins
Cook Time8 mins
Chilling2 hrs
Total Time2 hrs 28 mins
Course: Main Course
Cuisine: Cajun
Servings: 4 portions
Author: Lovoni


  • cast iron pan/skillet
  • parchment or waxed paper


  • 4 salmon fillets (1 1/2 to 2 lbs/750g – 1kg total weight)
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (crushed chili flakes)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 oz (1/2 cup) butter, softened (125g)
  • 1/3 cup marmalade
  • 1/3 cup sliced almonds toasted
  • 1 garlic clove minced
  • salt & freshly ground pepper


To make the butter:

  • Combine all ingredients in a small bowl. Scrape butter mixture onto parchment paper. Using the paper as a guide, roll butter mixture to make a 5-inch (12cm) log; secure firmly. Refrigerate 2 hours or until firm.
  • Check salmon for any pin bones or scales. Remove any bones with tweezers. Place salmon fillets on a plate.
  • Combine thyme, garlic powder, paprika, oregano, chilies, salt & pepper together in a small bowl. Press spice mixture all over salmon.
  • Heat the oil in a large, non-stick pan – I used cast iron, over medium heat. Cook salmon, skin side up, for about 4 minutes or until salmon is a lovely dark browned to blackened color. Turn and cook a further 2 to 3 minutes more, depending on thickness of salmon until salmon is cooked & flakes easily with a fork – do not overcook.
  • Cut flavored butter into slices, place over top of hot salmon & allow to melt. Serves 4.