Blackened Salmon On The Grill

1. Leave skin on the salmon.
2. Preheat grill on high.
3. Pat the salmon dry.
4. Rub both sides of the salmon with a little olive oil.
5. Sprinkle with the spices and press to make sure it’s covered with the spices.
6. Oil the grill.
7. Place the salmon flesh side down first. Close the grill lid. Cook 3-4 minutes on the first side. (Try not to move it until you are going to flip it over).
8. Using a metal spatula, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. If it’s sticking let it cook a little longer before flipping it. For charcoal grills, finish cooking over indirect heat furthest from the coals.
9. Close the grill lid and finish cooking for another 3-5 minutes, depending on the thickness of the fillets.
10. Salmon should be slightly rare in the center when done. Salmon should be just barely opaque. It usually takes about 8 minutes per inch.

Blackened Salmon In A Cast Iron Pan

1. Remove skin from the salmon
2. Pat the salmon dry.
3. Rub both sides of the salmon with a little olive oil and  sprinkle both side of the salmon with the spice. Press to make sure both sides are covered evenly with the spices.
4. Preheat a well-seasoned cast iron pan over high heat.
5. Add ghee, once melted, place the salmon into the pan top side down.
6. Turn heat down to medium and cook for about 3-4 minutes until the spices are crispy.
7. Using a spatula flip the salmon, turn the heat to medium-low, cook 2 minutes on medium and then turn the heat down low.
8. Cover and cook another 2 minutes.
9. Check to see if the salmon is done. Salmon should be just barely opaque. It usually takes about 8 minutes per inch. If necessary cook on low until done.

Blackened Spice Mix

1. Mix all ingredients together and store in a cool, dry place. Will stay fresh for three months if sealed well.
2. This recipe makes enough for 3 pounds of salmon.