Blackened Salmon with Chilli-Lime Butter

Ingredients

• 680 g (1½ lb) Skin-on salmon fillets, 4 fillets of similar thickness, patted dry
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried thyme
• 1 tsp Cayenne pepper, less for a milder crust
• 1 tsp Fine salt
• ½ tsp Black pepper
• 2 tbsp Neutral oil
• 57 g (2 oz) Unsalted butter, softened
• 2 Limes, 1 zested and juiced, 1 cut into wedges
• 1 Garlic clove, finely grated
• ½ tsp Chilli flakes
• 1 tbsp Fresh coriander (cilantro) or parsley, finely chopped

You’ll need: Large cast-iron or heavy frying pan, Fish slice or spatula, Baking parchment

Method

1. 1

   Make the butter. Mash the butter with the lime zest, 1 tbsp of the lime juice, the garlic, chilli flakes and herbs. Spoon it onto a piece of baking parchment, roll it into a log and chill while you cook the fish.

2. 2

   Coat the salmon. Mix the paprika, garlic powder, onion powder, thyme, cayenne, salt and pepper. Press the spice mix firmly onto the flesh side of each fillet, coating the top and sides.

3. 3

   Heat the pan. Turn on the extractor fan and open a window, because blackening makes smoke. Heat a large cast-iron or heavy frying pan over medium-high heat for 2 minutes, then add the oil and heat until it shimmers.

4. 4

   Sear. Lay the fillets in the pan spice-side down, away from you. Cook without moving for 3 to 4 minutes, until the crust is very dark and the flesh turns opaque about halfway up the side.

5. 5

   Flip and finish. Turn the fillets over and cook for 2 to 4 minutes more, depending on thickness, until the salmon flakes easily when pressed with a fork at its thickest point and is just opaque in the centre. Do not overcook it.

6. 6

   Serve. Move the salmon to plates, top each fillet with slices of the chilli-lime butter so it melts over the crust, and serve with lime wedges.