Paul Prudhomme’s blackened redfish set the culinary world on fire in the mid-80’s and I’ve been a huge fan of the flavor and cooking technique ever since. I’ve blackened everything from the typical proteins like catfish and chicken to venison and duck.
The long days spent trolling for salmon on a recent trip to Lake Ontario left lots of time for my mind to wander about some new recipes to utilize my catch. I’ve blackened salmon before, but never after smoking it and, well who doesn’t like a burger. This recipe uses my blackened seasoning which has a slight sweetness and will not set your mouth on fire, unless you want that and then I would simply increase the amount of cayenne pepper. The key is to get the cast iron pan blazing hot and don’t breath in the fumes.
Serve this burger on a nicely toasted brioche bun with some fresh greens, pickled red onions, a simple remoulade, and a side of duck fat sweet potato fries and as we say in NJ “fuhgeddaboudit”.
Like what we are creating? Buy us a coffee to say thanks!