Baked or Blackened Wild Salmon with Capers
Updated: May 13
One fillet of salmon
Phillips Blackening Seasoning (found in Lowe's grocery store)
Mild or Hot Habanero Pepper Jelly
For the baked salmon,
preheat oven to 325 degrees. Rinse salmon with cold water and pour lemon juice over the fish. Let drain. Pat the fillet until dry. Spread the jelly on the meat side of the fish and top with capers. Bake for approximately 30 minutes. Based upon the thickness, check to make sure it's cooked to your liking.
For the blackened salmon,
sprinkle liberally with the Phillips Blackening Seasoning on the meat side. You can use a cast iron pan on your stove top or a cast iron griddle for your grill. Heat either pan until very hot. Add 2 TBSP canola oil to the pan. Place salmon meat side down and sear for about 5 minutes. Check to make sure it's cooked to your liking.
Remove from pan and spread jelly on the meat side. Return to pan/griddle meat side up for about 2 minutes. Remove salmon and transfer to a plate and add the desired amount of capers.