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.
Grilled Blackened Salmon To-Go
Grilled fish seasoned with spices creates layers of delicious flavor infused by strong heat. Read on for a tasty recipe that can be made on-the-go.
teaspoon cayenne pepper
teaspoon chipotle powder
teaspoon ancho chili powder
teaspoon onion powder
teaspoon white pepper
teaspoon black pepper
pinch ground mustard
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 fillet with as much rub based on how much heat you desire.
Place the salmon in the fridge for an hour and prepare the grill.
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 three to five minutes.
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