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Blackened Salmon

You can use either skinless salmon fillets or ones with the skin on for this recipe. Skinless pieces will allow both sides to be blackened. For a spicier dish, use more cayenne pepper, or omit it entirely for a milder taste.

Blackened Salmon
Adapted from Chef Paul Prudhomme

Seasoning Mix:
1 tbsp paprika (sweet, not hot)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp dried fennel seeds
1/4 tsp ground red pepper (cayenne)
1/2 tsp white pepper
1/2 tsp salt (optional)

4-6 oz salmon fillets, skinless or with skin on
1 tbsp butter

1. Mix together all ingredients in seasoning mix by grinding with mortar and pestle or in spice grinder. The mix recipe makes enough to season about 8 fish fillets, depending on how heavily you coat the fish.
2. Heat cast iron skillet outside on gas grill until skillet is smoking hot. That generally takes anywhere from 20 to 30 minutes on our gas grill. It will take longer if outside temperature is colder, or on a windy day. The hotter the better is the rule for this recipe.
3. While skillet is heating up, sprinkle a generous amount of seasoning mix on the salmon fillets. Coat both sides if skinless, or only coat the skinless side if using skin-on salmon.
4. When skillet is ready, put butter in skillet and melt. Be careful, as the butter may flame up!
5. Immediately add salmon pieces one at a time. Close grill cover and cook for 2 minutes, then turn salmon and cook on other side for an additional 2 minutes. Thicker pieces of fish may need additional cooking time.
6. Serve immediately.

NOTE: Let skillet cool thoroughly before attempting to remove from grill or to clean. The cast iron will retain heat for a long time.

Servings: 4

Nutrition Facts
Nutrition (per serving): 349 calories, 195 calories from fat, 21.7g total fat, 107.9mg cholesterol, 247.6mg sodium, 683mg potassium, 2.7g carbohydrates, 1.1g fiber, <1g sugar, 34.4g protein, 37.9mg calcium, 5.6g saturated fat.