Balsamic Glazed Blackened Salmon


  • 1 lb. salmon fillet
  • Chef Paul Prudhomme Blackened Redfish Magic
  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic, minced
  • Balsamic glaze*


Cut salmon filet into two pieces. Pour the olive oil into a glass measuring cup. Add the garlic and place in microwave. Cook for 25 seconds twice (not 50 seconds once — it needs a break). Brush the salmon with the garlic olive oil mixture. Sprinkle a nice helping of the Blackened Redfish Magic over each filet. Place salmon on a piece of ungreased aluminum foil in a baking pan in a pre-heated 400° F oven. Cook for 15 minutes, and then turn on the broiler for just 2 minutes. Follow the same process as above to remove the salmon from its skin. When done, prior to removing the fish from the grill or oven, add a small dab of butter to each fillet. The butter just adds a bit of richness to the flavor of the spicy fish and sweet balsamic glaze. After you plate the fish, drizzle the balsamic glaze over the fish in a haphazard fashion.

*You can purchase a pre-made balsamic glaze or make your own from four parts balsamic vinegar to one part brown sugar. Whisk until combined.

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