Blackened Salmon

My friend Phuong from Pleasanton taught me how to cook salmon initially, and then she had posted some food picture that looked amazing (I'll see if I can find it for this post!) and so I begged her to share her secrets with me.  I tried it once and it was really good, but I think that like all things, practice makes perfect, so there is room for me to improve here.  Worth every minute though because salmon is so healthy and yummy and just full of things that are great for me and also the kids growing bodies.  Here we go!

Blackened Salmon
salmon filets (Costco's Kirkland frozen individually wrapped are a great start)
black pepper
onion powder
garlic powder
paprika
dill
olive oil spray

Mix up the spices so you have a rub, or you can just sprinkle it on as you go.

Thaw salmon and dry with paper towels.  Generously salt salmon and put in the fridge for an hour or more on top of paper towel.  When ready to cook, pat paper towels on salmon to dry more.  On each side, sprinkle spice mixture and spray with olive oil.

Heat pan (ridged grill pan is better) on high heat so the pan is super hot.  This allows the salmon to blacken.  Spray pan with olive oil.  Sear salmon on one side for about four minutes (until it's seared black) and then turn it over and sear for 3 minutes or so.  It should feel fairly firm and not have a lot of "squishy" give to it when it is ready.

Phuong says "the trick is to have the salmon dry by patting it dry, salting it so the water is drawn out, and giving it time in the fridge to dry it out- and of course, having the pan super hot."  Thank you, Phuong! :-)