Blackened Salmon with Whiskey Butter Sauce
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Description:
Indulge in the ultimate blend of flavors with this exquisite Blackened Salmon with Whiskey Butter Sauce. This dish is not only incredibly quick and easy to prepare but also melts in your mouth with its perfectly blackened crust and rich, buttery sauce. For the best results, ensure you use the freshest salmon available. While you can experiment with different blackening seasonings, Emeril’s is recommended for its exceptional flavor profile. It’s crucial to use a good brandy for the sauce; scotch or Irish whiskey might not deliver the right taste. And remember, when adding the alcohol to the pan, exercise caution to avoid any flare-ups. 🌟
Ingredients:
- 2 salmon fillets (approximately 6 ounces each)
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons butter
- ½ cup brandy
- ¼ cup minced shallot
- 6 tablespoons butter (additional)
Instructions:
-
Season the Salmon: Generously coat both sides of each salmon fillet with blackening seasoning, ensuring a thorough coverage. Rub the seasoning into the fish and add more if necessary to cover any bare spots. Set the seasoned fillets aside while you prepare the cooking pan.
-
Heat the Pan: Place a sauté pan large enough to hold both fillets over high heat. Add the olive oil and heat until it begins to smoke and shimmer. This high temperature is crucial for achieving the perfect blackened crust.
-
Add Butter: Once the oil is shimmering, add 1 ½ tablespoons of butter to the pan. Swirl the pan gently to melt the butter completely.
-
Cook the Salmon: Carefully place the salmon fillets in the hot pan. Cook over high heat for 1-2 minutes on each side. The goal is to achieve a blackened exterior without burning. Watch closely to avoid overcooking.
-
Add the Brandy: Remove the pan from heat and, standing back to avoid any flare-ups, add the brandy to the pan. Be cautious as this can cause a burst of flames.
-
Finish Cooking: Cover the sauté pan with a lid and return it to the burner set to medium-low heat. Let the salmon cook for an additional 2-4 minutes, depending on the thickness of the fillets, until the fish is cooked through.
-
Prepare the Whiskey Butter Sauce: Transfer the cooked salmon to a plate and keep it warm. Return the pan to the heat, bringing the remaining brandy to a simmer. Add the minced shallot and whisk in the additional 6 tablespoons of butter, one tablespoon at a time. Allow each addition to melt fully before incorporating the next, whisking continuously to create a smooth sauce.
-
Serve: Pour the rich whiskey butter sauce over the blackened salmon fillets and serve immediately. Enjoy the flavorful combination of spicy, blackened salmon with a silky, buttery sauce. 🍽️
Nutritional Information (Per Serving):
- Calories: 819.9
- Fat: 59.1 grams
- Saturated Fat: 29.7 grams
- Cholesterol: 202 mg
- Sodium: 422.1 mg
- Carbohydrates: 3.5 grams
- Fiber: 0 grams
- Sugar: 0.1 grams
- Protein: 34.5 grams
This delightful recipe will surely become a favorite, combining the bold flavors of blackened seasoning with a luxurious whiskey butter sauce. Perfect for a quick yet sophisticated dinner, it’s bound to impress! 🌟🍴
