Grilled Blackened Salmon Food

BLACKENED SALMON FILLETS

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

SOUTHERN GRILLED BLACKENED SALMON

Steps:

• In a search to find a healthier way to prepare fish I found blackened seasoning. You can go to any super market, go to the spice isle, and find blackened seasoning. I want to encourage you to try out different spices to find the one that best suites your taste. My personal preference is Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic.
• Pour a small amount of olive oil in to a baking dish. You want just enough to cover the bottom. Place the fillet or fillets on to the baking dish skin side down. The olive oil will serve to lubricate the skin and help keep the skin from sticking to the grill.
• Put Your Blackened Seasoning on the salmon. This is not a case for less is more. I usually try to cover every square inch of the fish with the seasoning. Cover the fish and place in the refrigerator for one hour.
• Take your mesquite or hickory wood chips and soak them in water. You do not have to do this way ahead of time because salmon cooks quickly. With the wood chips just being damp they will smoke long enough to give the fish the hint of smoke flavor that is desired for this recipe. If you were trying to add a smoke flavor to a larger piece of beef you would need to soak the wood chips for at least four hours.
• Light the charcoal and wait until all the coals are completely white. You want the grill to be at a medium heat. You have reached a good medium heat when you can hold your hand 5" above the grill rack for three seconds. If the grill is too warm try closing the lid and partially opening the vents. Wait five minutes and your fire should be at medium. To raise the temperature of the grill at any time just open the lid.
• Get the salmon out of the fridge and take close to the grill.
• Slice the red onion in to quarters.
• Separate one quarter in to the separate layers and add the layers directly to the coals.
• Drain the water off of the wood chips and add them to the coals. You should start to see smoke coming from the grill.
• While this is happening you should place the salmon on the grill skin side down. Cover and enjoy the outdoors for a little while.
• Keep the lid closed for at least five minutes so that the fish has a chance to absorb the smoke flavors. If you keep opening the grill you will absorb those flavors.
• Cooking time will vary with size of fillet. You will not flip the fillet so let it cook skin side down the entire time.
• Check on the filets every so often until the skin starts to fall off of the filet. At that point you bring it inside, remove skin, and serve.

BLACKENED SALMON

Steps:

• In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
• Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
• Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

GRILLED BLACKENED SALMON

Steps:

• 1. Perpare your grill, take the grill rack out. I use charcoal I have a chimney charcoal firestarter which I love no lighter fluid that gives the food a bad taste. Crumpable up a couple sheets of newspaper and stuff the paper in the very bottom so it's underneath where the charcoal will sit. Fill the chimney with charcoal put the chimney in the bottom of your grill the same place where your going to dump the charcoal when ready. Light charcoal.
• 2. While the charcoal is getting ready wash and cut the squash and zucchini, I cut mine lenghtwise instead of slices, you will get 4 long planks out of each. Brush with olive oil and add whatever you like to season with or put the blackened seassoning on them. Salmon on the meat side brush with olive oil and sprinkle with blackened seasoning to your liking the more you put the hotter in taste it will be.
• 3. Charcoal ready to dump be careful you need a hot pad. Put the grill rack back on overtop of the charcoal. Take a paper towel and put oil on it to grease the grill before you put any food on it. Put the squash and zucchini oiled side down on the grill, then put the salmon oiled side down. Oil and season the veggies on this side now, close the lid on grill. In about 2-3 minutes turn your food at an angle to make the pretty diamond pattern, cook another 2 minutes and then with a metal spatula flip all the food over, put the lid back down for 2 minutes the fish should be done check the veggies it depends on how thick the planks are as to how long it will take them to get done.

GRILLED BLACKENED SALMON

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Mix Cajun seasoning, thyme and basil on a plate. Dip each salmon fillet in butter and dredge in spice mix.
• Place salmon on hot grill; cook, turning once, until fish is blackened and easily flaked with a fork, about 6 to 8 minutes. Remove from grill, let rest for 5 minutes and serve.

CAJUN BLACKENED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, combine all the Cajun spice rub ingredients and stir.
• Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
• Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
• Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
• Once the salmon is cooked set aside.
• In a large bowl, add all of the salsa ingredients and stir well.
• Serve the salmon with an extra sprinkling of parsley alongside the salsa.
• Enjoy!

BLACKENED SALMON

Steps:

• Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.