Guests are not allowed to view images in posts, please
Register or
LoginIngredients:* salmon
* cayenne pepper
* smoked seasoning
* fresh cracked black pepper
Rinse salmon and pat dry with paper towels. Coat salmon first with smoked seasoning, then cayenne pepper, and finally with fresh cracked black pepper.
In a skillet, heat up olive oil and place fish in hot oil and cook until nice and crispy on each side. Serve and enjoy!
Guests are not allowed to view images in posts, please
Register or
Login
Whewwwww :whew: I'm glad your copyrighting those pics, I almost ate the top one :eyebrow:
That looks so delicious.
AW, you make me hungry. I have a LOT of prime sockeye fillets in the freezer from last Aug and Sept. I do several variants of your crusted salmon and will try your version. I tend to like black pepper better than the taste of cayenne and keep trying different combos of spices on such crusted salmon. I may even try your tilipia (sp) mix on salmon.
So far, I haven't been able to make the salmon turn out bad, though that is not my intent. It works well with a lot of flavours. I like to work in Kraft Greek salad dressing sometimes, and Newman's Caesar.
It is a shame to freeze such wonderful salmon but we do what we have to. Freezing even for a minute degrades the taste and texture.
Keep cooking, man, and showing us the results!
I had venison sirloin with eggs over easy on buckwheat pancakes for breakfast. Love the taste of buckwheat pancakes. Some home made semi-tart apricot jam on the last pancake, not too sweet.