|Blackened Wild Alaskan Salmon is|
a great method in which to
ensure moistness and enhanced flavor...
Prep: 15 mins. |
Grill: 7 to 8 mins.
Posted by Sandra
4 salmon steaks, 6 to 8 ozs. ea. with skin removed (see tips for other options)
2 lemons, cut into wedges
3/4 lb. butter, melted
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt
Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).
Meanwhile, in a small saucepan melt the butter, and set aside.
In a shallow dish, thoroughly mix the blackening spices.
Place a medium-size cast iron skillet on the grill to heat it so it is very hot, cover grill.
Meanwhile, dip the salmon steaks into the melted butter, and generously press the salmon steaks into the blackening seasoning on each side. (Be sure to press the spices into the salmon so most adheres during searing process.) Spray both sides of salmon steaks with oil.
Place the salmon steaks on the hot skillet, cooking for 4 minutes, just until the bottom become slightly blackened, and then turn the steaks over and cook for 3 to 4 minutes on the other side (internal temperature should read 145 degrees). Serve immediately with lemon wedges.
--I like to serve mine over caesar salad as an entree:--(View recipe at: Caesar Salad with Fresh Croutons)
--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 degrees); Fresh Halibut (same as recipe above); and Fresh Tuna is only 3 to 4 minutes per side, as it is most often cooked rare).
--Also, I prefer to cook “blackened” recipes outdoors because you have to cook the fish/poultry at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation systems.