Grilled Blackened Salmon To-Go
For the Blackened Salmon
- 2-4 salmon filets
- 2 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle powder
- 1 teaspoon ancho chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1 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.
Preheat grill on medium setting. 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 5 minutes.
Lift the lid and use a spatula to flip the salmon - close the lid for 3 to 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.
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