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Seattle, WA.


Blackened Salmon w/Dijon Buerre Blanc



  • (4) 7-8 oz. salmon filets, skin off, pin bone out
  • olive oil
  • 4 t sea salt
  • 2 T paprika
  • 2 T cayenne pepper
  • 1 T thyme
  • 1 T garlic powder
  • 1 T onion powder
  • 2 C chardonnay
  • 2 shallots, minced
  • 2 C unsalted butter, cold, split into 1 inch cubes
  • 1 C dijon mustard
  • 1/2 C heavy cream


Preheat oven to 425 degrees. Combine dry seasonings to make blackening seasoning, dredge both sides of the filets in seasoning. In a large saute pan (oven proof), over high heat, add enough olive oil to cover the bottom of the pan, just as oil starts to smoke add filets to the pan. Sear both sides of the filets and then place in the preheated oven(saute pan and all). Depending on thickness of the filets, cook in the oven approxiametly 6-7 minutes, or until medium-rare in the center. Remove saute pan with an oven glove from the oven, back to the hot burner on high. Place salmon on your plate or serving platter. Add shallots saute 15 seconds, deglaze pan with the wine, reduce by half. Add cream, reduce by half, add mustard and stir. Slowly add butter a few cubes at a time swirling the saute pan perfusly, until all butter has been added, and melted, and you start to see bubbles, dont over heat and break the sauce.
Remove immediately, pour over filets and serve.

Servings: 4

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