Slow Carb Blackened Salmon (or chicken)

Cajun-style seasonings are a great way to liven up a salmon fillet.   If you don’t care for fish, this same seasoning can be used on chicken as well.

I like to grill up several pieces and serve over a bed of fresh, uncooked baby spinach.  If that doesn’t appeal to you, serve with cooked greens or a salad.

Slow Carb Blackened Salmon or Chicken Recipe
Blackened salmon on a bed of fresh baby spinach

Serves 4

Ingredients

  • 1 Tbs paprika
  • ¼ Tbs cayenne pepper
  • ½ Tbs onion or garlic powder
  • 1 t sea salt
  • ¼ t white ground pepper (black is fine if you don’t have this)
  • ¼ fresh ground black pepper
  • ½ t Italian herbs (basil, thyme, oregano and/or herb blend)
  • 4 boneless, skinless salmon fillets
  • 1 Tbs ghee or macadamia nut oil

Directions

  1. Mix all spices in a small bowl.
  2. Coat salmon fillets evenly with the spices on both sides.
  3. Heat ghee or oil in a large, heavy skillet.   Over high heat, cook salmon until blackened about 2 minutes.  Turn fillets and reduce heat to medium.  Continue cooking until blackened and fish is easily flaked with a fork, about 2-3 minutes.

6 Replies to “Slow Carb Blackened Salmon (or chicken)”

  1. Thanks for the comment, Jeremy. Good luck Slow Carb-ing, and feel free to provide any input on the types of recipes you’d want to see here.

    1. Glad you liked the recipe. The salmon rocks too, and I’m not even a fish person. The trick is to not overcook it. I’ve got a few salad dressing recipes I’ll work on getting up this week.

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