Blackened Salmon With Hash Browns and Green Onions

Southern Living
Blackened Salmon With Hash Browns and Green Onions Recipe
All fillets are not equal in thickness, so cooking times will vary. Plan on about 10 minutes total cooking time for 1-inch-thick pieces and 15 minutes for 1 1/2 inches thick, and so on. Place the largest piece on the heat first.
Makes 4 servings


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3 bunches green onions
6 cups frozen shredded hash browns
1 tablespoon chopped fresh or 1 teaspoon dried dill
1/2 to 3/4 teaspoon salt
4 tablespoons olive oil, divided
2 teaspoons blackened seasoning
4 (6- to 8-ounce) salmon fillets
Garnish: fresh dill sprigs


Prep: 15 Minutes
Cook: 26 Minutes

Remove and discard root ends and 1 inch of top green portions of green onions, and set green onions aside.

Toss together hash browns, dill, and salt in a large bowl.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add hash brown mixture in an even layer, and cook 5 minutes or until lightly browned. (Do not stir.) Place a lightly greased baking sheet, greased side down, onto skillet; invert hash browns onto baking sheet. Place skillet back on heat. Slide hash browns back into skillet, cooked side up, and cook 5 more minutes or until golden brown.

Press hash browns down with a spatula to flatten. Remove from skillet onto same lightly greased baking sheet, and keep warm in oven at 300°. Sprinkle blackened seasoning evenly over fillets.

Cook salmon in 1 tablespoon hot oil in same nonstick skillet over medium heat 4 to 6 minutes on each side or just until fish begins to flake with a fork. Remove from pan onto serving plates.

Sauté green onions in remaining 1 tablespoon hot oil in same nonstick skillet over medium heat 4 minutes or until tender; remove from pan, and serve with salmon and hash browns.

Note: For testing purposes only, we used Old Bay Blackened Seasoning. Use a skillet with flared sides so the cooked hash browns slide out of the pan easily.

Created date

January 2006