This Blackened Char Salmon is full of crispy Cajun flavors, and you can even eat the delicious skin!
Blackened Char Salmon? What’s that? Just the best dish this side of heaven!
Arctic Char comes from the cold, pristine waters of Iceland. This gorgeous fish is really interesting. The skin looks very similar to a beautiful rainbow trout. Silvery, shiny and iridescent. And the flesh is deep orange…almost red.
And actually Arctic char, which is sustainably farmed, is kind of a cousin to both a trout and a salmon. So I call it Char Salmon. You can read more about it in my recipe for Easy Arctic Char and for George’s recipe George’s Char Salmon.
But this time I thought I’d experiment and see how it does with a New Orleans twist for Blackened Char Salmon.
And the truth is that it turned out even better than I expected… The Arctic char taste is so mild it mixed beautifully with the Cajun spices.
And not only is this wonderful fish incredibly rich tasting, but the skin is thin and perfect.
How perfect? Well, let’s just say I’ve never eaten fish skin. Never even thought about it…until now. It was absolutely delicious. Crispy and almost bacon-like.
And the great thing is that you can have this Arctic char recipe finished and on the table in under 10 minutes!
So, let’s make it.
Ingredients for Blackened Char Salmon
- Char, skin on
- Cajun Spice
- Smoked Paprika
- Olive oil
How to Make Blackened Char Salmon
Mix the Cajun spice and the Paprika together and sprinkle it evenly over both sides of Char.
Then just add olive oil to a frying pan over medium high heat.
When the pan is hot, just add the Char skin side up. Cook 2 minutes. Then turn the filets over and cook another 2-3 minutes to totally crisp up the skin.
And it’s done. Crispy, tender, juicy and perfectly wonderful.
Blackened Char Salmon. Only 4 ingredients and finished in less than 10 minutes.
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Blackened Char Salmon
- 2 3 oz Char filets Skin on
- 2 Tsp Cajun Seasoning Prefer Paul Prudhomme Meat Magic
- 1 Tsp Smoked paprika
- 1 Tbsp Olive oil
- Mix Cajun seasoning and smoked paprika together in a small bowl and sprinkle evenly over both sides of the char filets.
- Add olive oil to frying pan over medium high heat.
- When hot all char filets skin side up. Cook 2 minutes. Then turn filets over and cook 2-3 minutes longer to totally crisp up the the skin.