- 2 1/2 pound fresh salmon fillets, skin removed
- 2 tablespoons of soy sauce
- 1 clove of garlic, mashed
- 2 teaspoons fresh lemon juice
- 1 teaspoon of sugar
- 4 teaspoons freshly ground pepper
- 2 table spoons of olive oil
- Ask the guy behind the seafood counter to prepare the salmon fillet
- Combine soy sauce, garlic, lemon juice, and sugar in a ziplock bag
- Add salmon and shake to coat
- Marinate in refrigerator for 30 minutes
- Remove salmon from bag, discard marinade, and pat dry
- Press pepper on each side of the fillet
- Heat oil in a large skillet over medium-high heat until it is hot, but not smoking
- Saute Slamon 2 minutes on each side or until it flakes
- Transfer to paper towels and drain
- Serve immediately
- I use Paul Prudhomme's Blackened Redfish Magic Seasoning.
- Blackened salmon works well with skin on salmon.
- Remember to pat the salmon dry before seasoning.
Recipe Credit: This recipe is from the Houston Junior League cookbook Stop and Smell the Rosemary. https://www.amazon.com/Stop-Smell-Rosemary-Traditions-Remember/dp/0963242121