Flat Top Cajun Blackened Salmon

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)

Instructions

1. Remove the salmon from the refrigerator about 20 minutes before cooking to temper it. Cold fish hitting a hot griddle causes the muscle fibers to seize up, squeezing out moisture.
2. Pat each fillet thoroughly dry with paper towels. Surface moisture creates steam, which is the enemy of a good crust.
3. Using a brush or your hands, coat the flesh side (and skin side if you like crisp skin) of each fillet with a thin, even layer of mayonnaise. This acts as our lipid barrier and adhesive.
4. Generously coat the flesh side of the salmon with Salted Perfection Lafayette Select Blend. Press the spices gently into the mayonnaise so they adhere.
5. Preheat your Blackstone or flat top griddle to medium-high heat (aiming for a surface temperature of roughly 400°F). Spread the avocado oil across the cooking zone.
6. Place the fillets flesh-side down on the hot griddle. Do not touch them for 3-4 minutes. You need conductive heat to set the crust. If you move it too early, the crust will tear.
7. Once the spices have darkened to a deep mahogany (not black charcoal), flip the fillets. If using skin-on, press down firmly with a spatula for 10 seconds to maximize skin contact with the metal.
8. Cook for another 3-5 minutes depending on thickness. We are looking for an internal temperature of 125°F for medium-rare or 135°F for medium. The residual heat will carry it over another 5 degrees while resting.
9. Optionally, drop a knob of butter on the griddle next to the fish in the last minute of cooking and let it foam around the fillets for added richness.
10. Remove from the griddle and let rest for 5 minutes before serving to allow the juices to redistribute. DUNZO!