Flat Top Cajun Blackened Salmon by Chef Tony Negroni
We are taking a trip to the bayou with this one, but we are keeping the technique precise. The goal here isn't to burn the fish; it is to achieve a specific
Ingredients
- 5 Salmon fillets (6-8 oz each, skin-on or skinless)
- 1/4 cup Mayonnaise
- 3-4 tbsp Salted Perfection Lafayette Select Blend
- 2 tbsp Avocado oil or high-heat cooking oil
- 2 tbsp Unsalted butter (optional, for finishing)
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