28 Reviews of Slammin Blackened Salmon

From: ms_bold

On Aug 19, 2004

Mmmm...I heated my cast iron grill pan on the outdoor barbeque grill to a smoking hot temp. Using Chef Paul Prudhomme's Blackened Steak Magic (I didn't have the fish version on hand), the salmon was perfect. Loved the crispy, seasoned outside and moist, flaky inside. We served this with steamed asparagus and a tossed salad of baby greens. Mmmm.

From: tampacountess

On Jun 11, 2003

This is my husband's favorite grill recipe, however, he never tried to take the skin off while grilling. We like it with ceasar salad and a crunch baguette. ingrid in tampa

From: Jaime in Winnipeg

On Sep 12, 2005

This was really good. Not my favourite way to eat salmon, but my dh really liked it, and he's not a salmon eater. I used Blackening Seasoning Mix for the blackening seasoning and it worked really well.

From: rayna_reagon

On Oct 21, 2005

Best tasting salmon my husband and I have tried. I served this with wild rice and spinach avocado salad. Used more seasoning than recipe called for as we are from Texas and we Love Hot and Spicy! Thanks H.B.

From: HeatherFeather

On Apr 23, 2004

Delicious! I finally got around to making this very easy, yet very tasty recipe. I also used Chef Paul's Blackened Seasoning for this. The fish came out so tender and very attractive. My husband added a sprinkling of cayenne to his porton to give it more kick.

From: Rebam98

On Nov 28, 2005

This is a great recipe. I hated salmon until I tried this recipe. Very easy to make, love it. I make it once a week with my boyfriend. Try it out on anyone you know who is an ardent fish hater!

From: sugarpea

On Apr 16, 2005

My favorite technique but the blackening seasoning is new to us. Terrific and not at all overpowering. I'll be a little more liberal with it next time.

From: rosiepink

On Feb 15, 2006

Awesome recipe! I've made some bad salmon in the past, but you can't go wrong with this recipe.

From: Book/Wine Club Girl

On Jun 15, 2008

I'd never made salmon before and this was a perfect recipe to get me started! My kids loved it (16 mos and 3) and my husband decided that it should part of our regular meal rotation. You really don't need much olive oil - I took a paper towel and spread a tiny bit on the pan just to prevent sticking. YUMMY! Thanks so much!

From: Chef #1264419

On May 10, 2009

This tasted really good! However, the olive oil to cook this in is not really needed. Because og the oil my whole house filled up with smoke and the five fire department smoke alarms went off. Needless to say, I will not be cooking this recipe again. At least not at my house. Maybe somewhere that has really good ventilation.