Type of salmons:

Altantic and Frozen fresh Salmon

Salmon is my favorite go-to meal for any family or friend gathering. One of my high requested types of fish for meal preparation is blackened salmon. My favorite two types of salmon used are wild-caught salmon frozen or skinless Atlantic fillet.

– Chef Kelsey

Cooking Styles:

Pan Seared

Introduction:

The most delicious pepper in the blacken seasoning is cayenne pepper. The red smoked cayenne peppper

The two types of cooking style I use is grilling and pan-seared. I thinly sliced the lemons, grilled some asparagus, and lastly added a pesto sauce pasta for finishing, with sundried tomato and garlic butter for decor. This dish is bold in flavoring and

Ingredients:

What do you need to gather:

• – ½ of filet of salmon descaled / skinless
• – Lemon pepper seasoning
• – Fresh crushed black pepper
• – Cayenne Pepper
• – Blacken Seasoning
• – ½ of lemon sliced thin
• – Grapeseed oil/ EVO
• – Fresh minced garlic
• – Garlic powder
• – one bunch of parsley

• Combine all seasonings in a bowl and massage the seasonings all over the salmon. Set aside in a container for about 10 to 15 mins

Material:

Tools

• fish spatula 
• Cast iron skillet

Directions:

Follow these directions for best results

1. In a cast-iron skillet, heat one tablespoon of extra virgin olive oil or grapeseed oil in a pan on medium heat.
2. Next, take the marinade salmon out of the bowl. Place it into the hot cast iron skillet, skin side down, and allow the salmon to cook evenly until the sides start to brown or easily lift for just 3 minutes.
3. Then, flip the salmon and allow it to cook for another 3 minutes on the other side, and then place the salmon in the oven at 350 degrees for 5 to 7 mins with the sliced lemons on top. Allow the salmon to rest for 2 mins after cooking.
4. Salmon can serve with a fresh garden salad, pesto pasta, or brussels sprout.