1 stick salted butter (1/2 cup – 4oz) softened to room temperature (or ghee for paleo)
2 tablespoons chopped parsley
1 garlic clove, pressed or minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder, or Cayenne
1 teaspoon freshly cracked black pepper
2 tablespoon lemon juice
DIRECTIONS
1. To make the blackened salmon: Make a spice mix by mixing all of the spice ingredients together (paprika, onion powder, garlic powder, oregano, basil,Cayenne, salt, pepper, olive oil). Coat the salmon fillets with a small amount of oil. Generously sprinkle the fillets with the spice mix.
2. Add ingredients for the lemon herb butter to a bowl (butter, parsley, garlic, garlic powder, onion powder, chili powder, pepper, and lemon juice), then stir with a fork to combine. Refrigerate the lemon herbed butter while you are cooking the blackened salmon.
3. In a large skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the salmon fillets and cook for about 4-5 minutes, until crispy and blackened. Flip the salmon fillets over and cook an additional 4-6 minutes. If your salmon fillets are browning too quickly, then turn down the heat.
