Ingredients15 m servings 425
- 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.
- This recipe is based on Blackened Salmon Fillets submitted by Jeff Calkins.
Per Serving: 425 calories; 30 2.8 34 130 1248 Full nutrition
ReviewsRead all reviews 7
The rub made it a bit salty, but otherwise it was great....!
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...
I didn't care for this recipe. It might have been better on a cedar plank. Thanks.
Flavorful but tough to grill salmon without drying it out. Thicker cuts are better.