If you have a tendency to burn things in the kitchen, then this recipe is for you! Well, not exactly. Don’t be fooled by the beautiful crust on this salmon—it’s packed with toasty flavor. The trick to this recipe is bringing our Cajun spice rub just past the point of caramelized in a hot skillet while bringing the salmon itself to a perfectly moist and flaky doneness. But there’s not much to it, and our recipe guides you all the way.
Apart from the spicy pepper sauce, which tops the quick-to-cook blackened salmon, my favorite part of this recipe is the couldn’t-be-easier caesar dressing. In our recipe, the dressing is made without the classic raw egg, replacing it with mayonnaise. I hold caesar salads to a high standard (or rather, their dressings, which can be awful), so I wasn’t sure about that twist, but all it took was a taste to make me a convert. I’ll be using this recipe (and that genius substitute) in the future for fast, delicious caesar salad.