Here’s a pro tip: you can use spicy Dan-O’s as a blackening seasoning! That’s right, most of what is in your standard blackening seasoning is also in Dan-O’s, but we’re doing it with low sodium and all-natural ingredients. So with this, we’re going to show you an awesome blackened salmon recipe, with a mouthwatering lemon butter & shrimp caper sauce. This will be a great recipe for a self-care day or to impress a special person with a nice dinner 🙂
To get started, we are using two salmon fillets thawed out to room temperature. We’re going to pat them dry so the Dan-O’s sticks to them. A lot of traditional blackening recipes will include dipping your meat in butter first, but we’re taking a healthier approach this time and there will be plenty of butter at the end… trust us! Get your pan oiled and heated up to medium, and get ready to get saucy!
For the sauce, we are juicing two large lemons in a saucepan, and then adding about a half a stick of butter. We’re putting this on low heat, then adding some jarred capers for a nice salty, briney jolt. Finally, we’re chopping up some fresh shrimp to add to our sauce, which means we’ll have shrimp cooked in butter, lemons, and capers, oh Dan!
This recipe can be paired with some veggies, like asparagus on a bed of rice. We also have a killer grilled squash and zucchini recipe that would go perfect with this recipe! So if you want a perfect blackened salmon recipe with a delicious lemon butter caper sauce.. Look no further! This is a recipe you’ll want to go back to all the time.
- 2 Salmon Filets
- 2 Whole Lemons
- ½ Stick of butter
- 2 tbsp of capers
- 1 tbsp of cornstarch
- Extra Virgin Olive Oil
- Spicy Dan-O’s
- Cut lemons in half and squeeze as much juice as possible into a pot. Add butter and place on your stove on a low heat. Add capers into mixture and mash a few slightly to ensure you get all of the flavor.
- Take a paper towel to the salmon to remove the moisture before coating with your Spicy Dan-O’s.
- Drizzle a small amount of olive oil in a medium heated pan before placing salmon filets into the pan. Sear for about 1 and a half minutes on each side.
- In the meantime, dice up shrimp into very small pieces and toss into the pot with melted butter and capers. Turn the temperature up to a medium-high heat and add a tablespoon of cornstarch to thicken the sauce up.
- Once your shrimp is cooked through, pour sauce on top of the cooked salmon and serve!