Blackened Salmon



















Rick’s Blackened Salmon

When I remember all of the wonderful places that I have been to and the amazing food that I have tasted over the past year, my thoughts return to a few extraordinary meals. One of these special meals was a Blackened Salmon that I had last summer at an anniversary party with my friends.

My good friend Rick is a retired data specialist who has a passion for cooking. When he retired from his civil service career in government he started taking classes at Toronto’s George Brown College in the School of Culinary Arts. His repertoire of great recipes is constantly growing to include all of the classics in addition to many great grilling favourites.

Whenever one of Rick’s friends has a party they ask Rick to make his amazing Blackened Salmon on the grill. I was lucky enough to see first hand how he made this memorable dish and of course, to taste it.

The moist, pink salmon surrounded by the blackened Cajun spices gives an explosion of flavour with every bite.

Rick’s Blackened Salmon


6-8 fresh, skinless salmon steaks or fillets 1 to 1 1/2 inches thick
½  C. Butter
1   Tbsp. chili powder
½  Tbsp. cumin
½  Tbsp. garlic powder
¼  Tsp. dried Wasabi
2   Tbsp.ground paprika
1   Tbsp.ground cayenne pepper
1   Tbsp. onion powder
2   Tsp. sea salt
½  Tsp. ground white pepper
½  Tsp. ground black pepper
¼  Tsp. dried basil
¼  Tsp. dried oregano
¼  Tsp. dried thyme


In a bowl, mix the spices. Melt the butter in a large pan.

Dip the salmon into the butter, remove the salmon and sprinkle generously with the spice mixture. Place salmon steak in a large baking sheet. Cover with foil and let sit overnight in the refrigerator

When it is time to cook, preheat a large, heavy skillet over high heat on the grill until it is almost white hot.

Place salmon on the skillet, butter side down, cook until blackened, 2 to 5 minutes. Turn salmon, and continue cooking and additional 2 to 3 minutes until blackened and fish is easily flaked with a fork. Do not over cook.


One thought on “Blackened Salmon

  1. I love cooking fish this way, although I usually use aluminum foil. I’ve been on a mustard kick lately, so I definitely want to try this recipe.

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