Grilled fish is a tasty delight – spices rubbed on the surface of the flesh will create layers of flavor. Blackened salmon is one of my favorite recipes, as it combines two of my favorite things: salmon, and some wicked heat. Be warned, as this recipe will not only stretch the heat tolerance of your taste buds, but also your pantry and spice rack to their limits.
The best part of this recipe – you can make it on the go! I got great results on the Portable CB500X® Charcoal Grill by Char-Broil – perfect for camping, tailgating or any backyard cookout!
Grilled fish is a tasty delight - spices rubbed on the surface of the flesh will create layers of flavor. Blackened salmon is one of my favorite recipes as it combines two of my favorite things: salmon and some wicked heat. Be warned as this recipe will not only stretch the heat tolerance of your taste buds, but also your pantry and spice rack to their limits. ~ The Grillin' Fools
- 2-4 salmon filets
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp chipotle powder
- 1 tsp ancho chili powder
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 1/4 tsp basil
- pinch of ground mustard
- Make sure to remove the pin bones by running your fingers over the flesh of the fish and removing any bones with tweezers or needle nose pliers.
- Combine all ingredients except the salmon in a bowl - When mixed together the spice rub will be quite red
- Place the salmon skin side down and drizzle with olive oil
- Dust each filet with as much rub based on how much heat you desire. (I generally do one heavy and one light)
- Place the salmon in the fridge for an hour and prepare the grill. (For this meal I used the Char-Broil 500 and put a chunk of onion in the coals as well as some apple wood chips.)
- Remove the salmon from the fridge and hit each filet with a little coarse salt, place the salmon on the grill skin side down. Close the lid for about five minutes.
- Lift the lid and use a spatula to turn the salmon - close the lid for about 3-5 minutes
- Lift the lid and remove the salmon. Allow to rest in warm area while preparing the plates. You can check for internal temperature of 145°F or use a sharp knife and insert into the flesh and gently pry apart to see if the flesh is opaque.