Magic Baked Salmon

This is a wonderful baked salmon recipe by Louisianan chef Paul Prudhomme.


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Chef Paul Prudhomme opened K-Paul’s Louisiana Kitchen in the French Quarter of New Orleans in 1979.

There were so many requests for the secrets behind his spices that he created Chef Paul Prudhomme’s Magic Seasoning Blends® which are now distributed world-wide.

This recipe uses his Magic Salmon seasoning blend*.

chef Paul Prudhomme

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Magic Baked Salmon

Wonderful recipe by Louisianan chef Paul Prudhomme

  • 1 salmon fillet
  • Unsalted butter, melted
  • 2 tsp Salmon Magic seasoning blend
  1. Heat oven to 450° F. Bring salmon to room temperature while oven preheats.

  2. Lightly brush a small sheet pan with melted butter. Place salmon skin side down on baking sheet.

  3. Lightly brush top and sides of salmon fillet with melted butter. Season top and sides of salmon fillet with seasoning blend.

  4. Bake until top is golden brown, and fillet is just cooked through. (In order to have moist, pink salmon, do not overcook.) The internal temperature of the salmon should be 140°F, about 5 minutes per half inch of thickness. Test for doneness with a fork. The salmon should flake easily.

Main Course
American
seafood

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