From the pristine waters of Iceland, this Char (a cousin of both trout and salmon) has a clean, rich taste. It holds up beautifully to the bold Cajun spices and can be totally prepared in under 10 minutes!
2 3 oz filets Char salmon Skin on 2 tsp Cajun Spice. Prefer Paul Prudhomme Meat Magic 1 tsp Smoked paprika 1 Tbsp olive oil
Mix Cajun spice and smoked paprika together and sprinkle evenly over both sides of Char.
Add olive to a frypan over medium high heat.
When hot add char filets skin side up. Cook 2 minutes. Then turn filets over and cook 2-3 minutes longer to totally crisp up skin.