Blackened Salmon

--Blackened Salmon—

6 Salmon Fillets, 1/2, 3/4 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons Watkins Cayenne Pepper
1 teaspoon Watkins Sea Salt
2 teaspoons fresh ground Watkins Black Tellicherry Peppercorns
1 Tablespoon Watkins Dried Thyme (do not use fresh; it will burn)
Lemon wedges and Parsley for garnish

Trim off the thin edges of fillets as these would burn. Pat dryand refrigerate until ready to cook. The butter sauce adheresbetter to cold fillets.

In heavy 3 quart cast iron frying pan over medium heat, meltbutter, add lemon juice, cayenne, salt, black pepper and thyme.Stir to blend; cool to lukewarm.

Place an empty 10 inch cast iron skillet over high heat untilbottom has a definite white haze and begins to smoke slightly.Remove fish from refrigerator; dip 1 fillet in warm butter sauce,coating well. Place fish in hot skillet, taking care that spitsand spatters do not burn you. Fish will sear and cook almostimmediately. Turn fillet over; blacken other side. Repeat withremaining fillets.

Reserve remaining butter sauce. As fillets are cooked, placethem on individual plates; keep warm. Discard accumulated buttersauce in skillet and charred bits between batches. When allfillets have been cooked, wipe skillet clean and place emptyskillet back on heat. Add reserved butter sauce; carefully swirlskillet 5 or 6 times to blacken butter. Remove pan from heat;drizzle butter over each fillet. Garnish and serve hot.