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My review
Grilled Blackened Salmon
Pam Anderson
"A vibrant blend of dry herbs and spices adds an extra flavor dimension to salmon."
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Ingredients
15 m servings 425Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- This recipe is based on Blackened Salmon Fillets submitted by Jeff Calkins.
Nutrition Facts
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
6/30/2006
The rub made it a bit salty, but otherwise it was great....!
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Newest
7/24/2006
I used Zataran's Brand of Creole seasoning and we all agreed it was very salty. I've used the seasoning before in small amounts. If I make this again I would problably use much less of the Zat...
7/15/2006
I didn't care for this recipe. It might have been better on a cedar plank. Thanks.
6/30/2006
Flavorful but tough to grill salmon without drying it out. Thicker cuts are better.