The Palm Restaurant Recipe
3/4 cup Paul Prudhomme's Magic Seasoning blend
4 (8-10 oz.) salmon filets, about 1 1/2 inches thick, patted dry with paper towels
2 tablespoons canola oil
4 (1/2 inch thick) lemon slices, for serving
1 1/2 tablespoons finely chopped flat leaf parsley, for serving.
Preheat the oven to 400 degrees. Spread blackening spice on a plate, and dredge both sides of each fillet in the spice, coating as completely as possible. Heat a 12 inch cast iron skillet over medium high heat. When the skillet it is very hot, place the salmon in the pan. Drizzle the olive oil over the tops and around the edges of the fish. Sear, in 2 batches if necessary, for about 1 1/2 minutes, until golden brown and not burned. Turn and sear for 2 minutes more.
Transfer the pan to the oven, and finish cooking for 7 minutes, without turning. Transfer a salmon fillet to each plate. Quickly dip both sides of each lemon slice into the chopped parsley, and place one on the side of fillet. Scatter a little more chopped parsley around the edge of each plate, and serve immediately. Serves 4.