Ingredients
for the salmon
14 - 16 oz salmon filet, cut into 2.5” pieces
2 tbsp oil, divided
1 ½ tbsp butter
for the blackened seasoning/
1 tsp ground black pepper
10 ½ tbsp smoked paprika
1 tbsp cayenne powder
½ tbsp harissa powder
1 tbsp garlic powder
2 tsp onion powder
2 tbsp brown sugar
1 tbsp dry mustard
1 tsp dried oregano
1 tsp dried thyme
1 tsp sea salt
for the remoulade sauce
2 tsp blackened seasoning
2 tsp prepared horseradish
¼ c creole mustard
5 ½ tsp pickle juice
1 tbsp garlic puree
1 tbsp fresh parsley
1 tsp hot sauce
1 c mayo
Tools
bowl
airtight container
pan
whisk
Directions
Step 1
Add the blackened seasoning spices to a bowl & mix until well combined. In a separate bowl add salmon, drizzle with 1 tablespoon of oil & season with 2 to 2½ tablespoons of blackened seasoning mix; store remaining spice mix in airtight container. Massage the salmon until the seasoning is evenly distributed.
1 tsp ground black pepper
10 ½ tbsp smoked paprika
1 tbsp cayenne powder
½ tbsp harissa powder
1 tbsp garlic powder
2 tsp onion powder
2 tbsp brown sugar
1 tbsp dry mustard
1 tsp dried oregano
1 tsp dried thyme
1 tsp sea salt
12 - 16 oz salmon filet, cut into 2.5” pieces
2 tbsp oil, divided
airtight container
bowl
Step 2
Add 1 tablespoon of oil to a pan over medium-high heat. Once hot, sear the salmon on each side for 30-45 seconds. If desired, add butter to the pan & reduce heat to medium-low. The butter will add a light sauce-like coating to the salmon. Allow the salmon to cook in the butter for an additional minute. Remove from the heat & set aside.
2 tbsp oil, divided
1 ½ tbsp butter
pan
Step 3
Serve salmon bites with remoulade sauce & a squirt of fresh lemon juice, if desired.
for the remoulade sauce
Step 4
for the remoulade
2 tsp blackened seasoning
2 tsp prepared horseradish
¼ c creole mustard
5 ½ tsp pickle juice
1 tbsp garlic puree
1 tbsp fresh parsley
1 tsp hot sauce
1 c mayo
whisk
Step 1
In a bowl, whisk all of the ingredients for the remoulade sauce until well-combined. Add additional hot sauce if desired. Chill before serving.
2 tsp blackened seasoning
2 tsp prepared horseradish
¼ c creole mustard
5 ½ tsp pickle juice
1 tbsp garlic puree
1 tbsp fresh parsley
1 tsp hot sauce
1 c mayo
bowl
whisk
