Appears in Cook's Country June/July 2022
For rich, flavorful salmon fillets, grab a well-seasoned cast-iron skillet and try a spicy technique from the 1980s.
WHY THIS RECIPE WORKS
This recipe draws inspiration from Paul Prudhomme's technique for blackening developed in his kitchens in the 1980s. To start, we made a flavorful seasoning blend and then brushed salmon fillets with melted unsalted butter to help the seaso...