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I think Brandon told me no less than 15 times during dinner how much he LOVED this salmon, I appreciate the praise, but this was getting a little over the top!  I finally had to start teasing him about it, but he said, “It’s just amazing, I can’t stop saying it.”  Can you tell this dinner was a hit at my house?

I love salmon blackened, but I had never attempted it at home before this, I have no idea why, it is easy and worth the splattered butter mess I had to wipe up!  This blackening seasoning has a bit of a kick, but not so much that my kids couldn’t eat it (if you prefer a really spicy blackened rub increase the cayenne to 1 full tablespoon.)  If you are short on time and make just the salmon this recipe will take you about 10 minutes from start to dishing up, if you add in making the Creamy Lemon Chard the prep and cooking time will increase to about 45 minutes (make the chard first and then prepare the salmon.)  So if you’re looking for a quick weeknight meal, go just for the salmon (but make sure you still have some veggies!), but if you have time include the chard, I loved the combination of the flavors of the blackened with the creamy lemon, oh yum!

The lemon chard dish is unique and delicious.  The reduction of the lemon juice, wine and vinegar gives it a strong flavor, but the cream cuts it down and makes the flavor just perfect.  If chard is out of season when you make this or you don’t care for it spinach could be easily substituted.

Blackened Salmon

Adapted from Allrecipes.com

  • Blackened Salmon

  • 2 Tbs. paprika
  • 1/2 Tbs. cayenne pepper
  • 1 Tbs. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 cup melted butter
  • 6 salmon fillets, boned and skinned

  • Creamy Lemon Chard

  • juice from one lemon
  • 1 red onion, diced
  • 4 garlic cloves, minced or pressed
  • 3/4 cup white wine
  • 1/2 rice wine vinegar
  • 3/4 cup whipping cream
  • 1/2 cup butter, cut into 1 Tbs. sized pats
  • 1/2 Tbs. kosher salt
  • 1/2 tsp. pepper
  • 4 cups swiss chard, chopped rough

 In a small bowl mix together the paprika, cayenne, salt, garlic powder, black pepper, thyme, basil, and oregano.

Place the salmon fillets on a large plate and sprinkle with half of the seasoning mixture.  Using a basting brush “dab” the salmon with the melted butter, completely coating it, but not rubbing off the seasoning.

Let the salmon fillets sit while you preheat a large heavy bottom skillet to high heat.  Make sure you have your kitchen vent on high and a good cross breeze going through your kitchen, blackening will cause a bit of smoke, but it will be SO worth it!

When the pan is preheated place the salmon fillets in the pan, seasoning side down.  Pour a little more butter over the fillets and begin to shake the pan a bit so that the fish doesn’t stick in one place on the pan.  Blacken one side of the salmon, while moving the pan, about 3 minutes.  Just before flipping the salmon sprinkle the unseasoned side of the salmon with the remaining seasoning and dab it with butter.  Flip the salmon over and pour any remaining butter over the salmon.  Shake the pan again, making sure the salmon doesn’t stick to the pan.  Blacken for 3-4 minutes on this side.

Check the salmon for doneness by testing if the thickest piece flakes with a fork.  If it does, remove the salmon the serve immediately.  If it is still raw in the middle turn the heat down to medium, cover the pan, and cook for 3-4 more minutes, or until flaky when checked.

Creamy Lemon Chard

Inspired by EveningEdge.com

In a medium sized skillet mix together the lemon juice, onion, garlic, wine, and vinegar.  Heat to medium high and bring to a boil.  Turn heat to medium and reduce liquid until only bubbles remain, about 25 minutes.

When most of the moisture is gone add the cream and cook for 3-5 minutes, or until thickened.  Slowly whisk in the butter, a tablespoon sized pat at a time.  Add the salt, pepper, and swiss chard.  Stir the chard to cover with the sauce and turn heat to low.  Keep warm until ready to serve.