Blackened Salmon With Whiskey Butter Sauce

1. 1

   Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).

2. 2

   Rub into the fillet and add more if you end up with bare spots.

3. 3

   Set aside.

4. 4

   With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.

5. 5

   When it starts to smoke and shimmer, add the butter and swirl just until melted.

6. 6

   Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).

7. 7

   Remove from the heat; standing back from the pan, add the whiskey.

8. 8

   Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.

9. 9

   When the fish is done through, remove to a plate and keep warm.

10. 10

    Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.

11. 11

    Let each addition melt before adding another.

12. 12

    Whisk constantly.

13. 13

    Pour over salmon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.