Blackened Cajun salmon with zucchini
A deep-brown spice crust seared in butter, with zucchini sautéed in the same spiced pan juices.
Active time30 min
Cooking20 min
Total35 min
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Ingredients
- 600 g zucchini
- ≈ ¼ tsp ground cayenne pepper
- 30 g unsalted butter
- 600 g raw skinless boneless salmon fillet
- 2 g garlic powder
- 1 g ground cumin
- 15 ml sunflower oil
- 2 g onion powder
- 1 g dried oregano
- 4 g smoked paprika
- ≈ ¼ tsp ground black pepper
- 2 g fine salt
- 1 g dried thyme
Preparation
Mix paprika, thyme, oregano, cumin, cayenne, garlic and onion powders, pepper and salt. Pat the salmon dry, cut into similarly thick pieces and press all the spice mixture onto their surfaces. Wash the zucchini and cut into thin half-moons.
600 g zucchini≈ ¼ tsp ground cayenne pepper600 g raw skinless boneless salmon fillet2 g garlic powder1 g ground cumin2 g onion powder1 g dried oregano4 g smoked paprika≈ ¼ tsp ground black pepper2 g fine salt1 g dried thyme- bowl
- knife
- board
Heat butter and oil in a large heavy pan over medium-high heat. When the butter foams, add the salmon without crowding and cook for about 6 minutes per side, depending on thickness, until deeply browned and 63 °C at the centre. Reduce heat if the spices blacken with a burnt smell: the crust should be toasted, not charred. Set the fish on a clean plate.
30 g unsalted butter15 ml sunflower oil- heavy pan
- spatula
- thermometer
- clean plate
Add the zucchini to the same pan with all the remaining spiced butter. Sauté for about 5 minutes until tender but still in pieces. Add the juices released by the resting fish to the zucchini and heat through. Divide all the salmon, zucchini and pan juices among portions. If the pan is too small, cook in batches sharing out the fat.
- frying pan
- spatula
Allergens
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration