I ordered some Wild Alaskan Sockeye Salmon from Green Bean Delivery this week...when it came it looked awesome! I have never made salmond at home myself. So, I found a rub to put on the salmon from a recipe on allrecipes.com, and talked with one of my friends about how he grills his salmon. With those two components, I came up with this recipe for Blackened Salmon on the Grill. It was amazing! And, it only took about 15 minutes to make start to finish. I served it with some steamed broccolini. There is quite a bit of cayenne in the rub, so if you want to cut down on the spice a little bit just use less cayenne. Hope you try it :)
Blackened Salmon on the Grill
2 wild salmon fillets, skin on one side and bones removed
2 Tbsp (pasture-raised) butter
1/2 Tbsp cayenne pepper
1 Tbsp paprika
1/2 Tbsp onion powder
1 tsp salt
1/2 tsp pepper
1/8 tsp of each thyme, basil, and oregano
olive oil (for grill)
1. Preheat grill on high heat.
2. Melt butter and drizzle over both sides of the salmon fillets.
3. Mix together cayenne pepper, paprika, onion powder, salt, pepper, thyme, basil, and oregano in a small bowl for the rub. Rub mixture all over both sides of the fillets.
4. Put a little olive oil on a paper towel and rub on the grill where you are going to place the salmon, to prevent sticking (be careful of the heat).
5. Place salmon fillets skin side up on the grill. Close the top and grill for 4 minutes. Flip and grill and additional 3 minutes. If the skin sticks to the grill, slide the spatula between the skin and the flesh and remove the salmon from the grill. If not, remove the salmon from the grill and when it is cool enough to handle, the skin should peel right off of the salmon.