Blackened salmon focaccia - All that's Jas

Blackened Salmon Focaccia

I’m quite picky when it comes to seafood except for salmon. You can’t screw up salmon. You could if you really tried, but why would you? I like my trout grilled whole, my cod battered, and my shrimp…you can have my shrimp. Not a fan, although, I don’t mind the bang-bang shrimp. Salmon, though, I can have daily. I have no preference how it’s prepared. That is until now. Husband thought my silent salmon was restaurant worthy and I love me smoked salmon in vodka sauce (vodka, hello!), but this blackened salmon focaccia was even approved by my dad and he avoids fish at all costs.

 

Blackened Salmon Focaccia

 

I usually dislike blackened seasoning but using just the correct amount makes all the difference. At our little lakeside anniversary getaway, husband ordered this blackened salmon focaccia two nights in a row! I only had a bite off of his plate as I thought the seasoning sure ruined the fish. I was wrong and I am rarely wrong. Just ask my husband, he’ll tell you.

 

Somebody is going to work their butts off to impress me with another salmon dish before I give up preparing it this way. It is that good! It is served with roasted garlic aioli on focaccia bread, topped with dill cucumber. It goes best alongside sweet potato fries and steamed broccoli, but it’s not a must.

Perfectly seasoned #salmon inside #focaccia bread with roasted garlic #aioli, topped with… Click To Tweet

 

Blackened salmon focaccia - All that's Jas

 

Ingredients:
Serves 2-4

½ seedless cucumber, thinly sliced
Salt and pepper to taste
2 large salmon fillets (about 1 ½ lb total)
2 teaspoons blackened seasoning (or to taste)
4 cloves garlic
1 tablespoon fresh chopped dill
½ cup mayonnaise
2 tablespoons olive oil
1 tablespoon lemon juice
1 round focaccia bread

Serving suggestion: sweet potato fries and broccoli

 

Directions:

Place cucumber slices in a colander and season lightly with salt. Let it sweat while you prepare the fish.

Rinse and pat dry the salmon fillets. Place skin-side down on a foil-lined baking sheet (makes for easy pan cleanup). Do not grease the foil. You want the skin to stick to it when you remove the fillets.

Preheat your oven to 375 degrees F. Season the fillets with salt and pepper. Dust with blackened seasoning. [Blackened seasoning is a mix of black pepper, cayenne pepper and crushed red pepper flakes among other herbs. If you like it extra spicy, double the amount of seasoning.]

Place skins on garlic cloves on a piece of foil. Drizzle lightly with olive oil. Wrap up the foil into a tight pouch. Place the pouch alongside the salmon. Roast the salmon and garlic for about 20 minutes or until fish easily flakes. You can also grill the fish if you prefer, it’ll taste even better.

In a small bowl, mix mayo, olive oil, and lemon juice. Squeeze the cooled garlic pulp from the skins and combine with the mayo (can be done in a food processor). Season the garlic aioli with salt and pepper. Refrigerate until ready to serve.

Cut focaccia bread in half or quarter it for smaller portions and then slice creating a pocket. Smear inside focaccia generously with garlic aioli. Add salmon fillet. Top salmon with cucumber slices; sprinkle with fresh dill. Devour.

Blackened salmon focaccia - All that's Jas

Blackened salmon focaccia - All that's Jas

Blackened salmon focaccia - All that's Jas

Blackened Salmon Focaccia

Blackened Salmon Focaccia

Perfectly seasoned salmon inside focaccia bread with roasted garlic aioli, topped with dill cucumber slices for added crunch. I can’t get enough of it!

Ingredients

  • ½ seedless cucumber, thinly sliced
  • Salt and pepper to taste
  • 2 large salmon fillets (about 1 ½ lb total)
  • 2 teaspoons blackened seasoning (or to taste)
  • 4 cloves garlic
  • 1 tablespoon fresh chopped dill
  • ½ cup mayonnaise
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 round focaccia bread

Directions

Place cucumber slices in a colander and sprinkle lightly with salt. Let it sweat while you prepare the fish.

Rinse and pat dry the salmon fillets. Place skin-side down on a foil-lined baking sheet (makes for easy pan cleanup). Do not grease the foil. You want the skin to stick to it when you remove the fillets.

Preheat your oven to 375 degrees F. Season the fillets with salt and pepper. Dust with blackened seasoning. [Blackened seasoning is a mix of black pepper, cayenne pepper and crushed red pepper flakes among other herbs. If you like it extra spicy, double the amount of seasoning.]

Place skins on garlic cloves on a piece of foil. Drizzle lightly with olive oil. Wrap up the foil into a tight pouch. Place the pouch alongside the salmon. Roast the salmon and garlic for about 20 minutes or until fish easily flakes. You can also grill the fish if you prefer, it’ll taste even better.

In a small bowl, mix mayo, olive oil and lemon juice. Squeeze the cooled garlic pulp from the skins and combine with the mayo (can be done in a food processor). Season the garlic aioli with salt and pepper. Refrigerate until ready to serve.

Cut focaccia bread in half or quarter it for smaller portions and then slice creating a pocket. Smear inside focaccia generously with garlic aioli. Add salmon fillet. Top salmon with cucumber slices; sprinkle with fresh dill.

http://all-thats-jas.com/2016/07/blackened-salmon-focaccia.html

Recipe featured at Tabler Party of Two, Denise Designed, and Lazy Gastronome

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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14 Comment

  1. […] Recipe from Home Cooking Memories   |    Heirloom Tomato Salad from Sidewalk Shoes   |   Blackened Salmon Focaccia from All Thats Jas   |   Mini Peach Crisps from Lolly […]

  2. […] Memories   |    Heirloom Tomato Salad from Sidewalk Shoes   |   Blackened Salmon Focaccia from All Thats Jas   |   Mini Peach Crisps from Lolly […]

  3. Reply
    Helen at the Lazy Gastronome
    August 13, 2016 at 8:52 am

    Your delicious recipe is featured on this weeks “What’s for Dinner”? link up (goes live Sunday morning). Thanks for sharing your recipes and helping our party grow! And thanks for leaving a comment at the party! Your post has also been pinned and tweeted!

    1. Reply
      allthatsjas
      August 14, 2016 at 10:48 am

      Thank you so much, Helen! I’m thrilled 😀 Have a super Sunday!!!

  4. Reply
    Theresa
    August 10, 2016 at 9:38 pm

    Sounds so yummy. We love cooking salmon.Thanks for sharing at the #InspirationSpotlight Party. Pinned & shared.
    Theresa recently posted…Easy Recipes: Pasta Dinner With Zucchini PieMy Profile

    1. Reply
      allthatsjas
      August 11, 2016 at 8:32 am

      Thanks, Theresa! It really is exceptional. Have a blessed day!

  5. Reply
    Helen
    August 7, 2016 at 1:41 pm

    Looks delicious – a perfect sit on the deck dinner!! Thanks for sharing on the What’s for Dinner link up

    1. Reply
      allthatsjas
      August 9, 2016 at 9:14 am

      Thank you, Helen! That’s precisely how we enjoy it 🙂

  6. Reply
    Beverly
    August 7, 2016 at 10:08 am

    Thanks for sharing your blackened salmon focaccia recipe with us at Snickerdoodle Sunday. Gloria is like you, she could have salmon everyday. She’ll love this recipe. Pinning.

    1. Reply
      allthatsjas
      August 9, 2016 at 9:17 am

      Ha, she knows what’s good 🙂 Thanks for hosting, Beverly!

  7. Reply
    Katrin
    August 6, 2016 at 11:43 am

    Wow this would be an amazing fresh and light lunch or dinner! It looks delicious! Pinned, cause I really want to try it out!

    1. Reply
      allthatsjas
      August 6, 2016 at 12:22 pm

      It really is Katrin! My husband doesn’t like cucumbers, I don’t like blackening seasoning and my dad doesn’t like fish much, yet all three of us LOVE this 😀 Wishing you a grand weekend!

  8. Reply
    Ann
    July 11, 2016 at 3:03 pm

    Nice!! I’m not a big fan of salmon (mostly salmon otherwise I love fish!) but your picture makes it look so appetising. Plus, dill and cucumber…I think that’s a tasty combo!
    Ann recently posted…The Brown Boxes UnloadedMy Profile

    1. Reply
      allthatsjas
      July 11, 2016 at 3:08 pm

      You don’t like salmon? You’re not my favorite anymore 😛 When you come visit, I’ll make it for you and change your mind 😀 Hope your

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