Southern Grilled Blackened Salmon Recipes

SOUTHERN GRILLED BLACKENED SALMON

Steps:

• In a search to find a healthier way to prepare fish I found blackened seasoning. You can go to any super market, go to the spice isle, and find blackened seasoning. I want to encourage you to try out different spices to find the one that best suites your taste. My personal preference is Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic.
• Pour a small amount of olive oil in to a baking dish. You want just enough to cover the bottom. Place the fillet or fillets on to the baking dish skin side down. The olive oil will serve to lubricate the skin and help keep the skin from sticking to the grill.
• Put Your Blackened Seasoning on the salmon. This is not a case for less is more. I usually try to cover every square inch of the fish with the seasoning. Cover the fish and place in the refrigerator for one hour.
• Take your mesquite or hickory wood chips and soak them in water. You do not have to do this way ahead of time because salmon cooks quickly. With the wood chips just being damp they will smoke long enough to give the fish the hint of smoke flavor that is desired for this recipe. If you were trying to add a smoke flavor to a larger piece of beef you would need to soak the wood chips for at least four hours.
• Light the charcoal and wait until all the coals are completely white. You want the grill to be at a medium heat. You have reached a good medium heat when you can hold your hand 5" above the grill rack for three seconds. If the grill is too warm try closing the lid and partially opening the vents. Wait five minutes and your fire should be at medium. To raise the temperature of the grill at any time just open the lid.
• Get the salmon out of the fridge and take close to the grill.
• Slice the red onion in to quarters.
• Separate one quarter in to the separate layers and add the layers directly to the coals.
• Drain the water off of the wood chips and add them to the coals. You should start to see smoke coming from the grill.
• While this is happening you should place the salmon on the grill skin side down. Cover and enjoy the outdoors for a little while.
• Keep the lid closed for at least five minutes so that the fish has a chance to absorb the smoke flavors. If you keep opening the grill you will absorb those flavors.
• Cooking time will vary with size of fillet. You will not flip the fillet so let it cook skin side down the entire time.
• Check on the filets every so often until the skin starts to fall off of the filet. At that point you bring it inside, remove skin, and serve.

BARBECUE SALMON OVER CHEDDAR GRITS

Steps:

• Bring 2 1/2 cups water to a boil in a medium saucepot, slowly stir in grits, return to a simmer and let cook for 10 minutes. Remove from heat, stir in cheese, butter, heavy cream, crumbled bacon, and salt, to taste. Cover and let sit while you cook the fish.
• Preheat oven to 375 degrees F. Heat grill or grill pan over medium-high heat.
• Combine barbecue sauce, steak sauce, and cilantro, and set aside until needed. Season salmon with salt, and grill salmon. (Cook over indirect heat if using gas grill.) Leave undisturbed for the first 3 minutes to let the caramelization process begin to prevent the flesh from tearing. Flip the fillets and cook the other side the same way. Remove from heat, brush sauce over and finish for about 2 to 3 minutes in the oven.
• Spoon some grits in center of plate, top with a piece of salmon and sprinkle with mint.

GRILLED BLACKENED SALMON

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Mix Cajun seasoning, thyme and basil on a plate. Dip each salmon fillet in butter and dredge in spice mix.
• Place salmon on hot grill; cook, turning once, until fish is blackened and easily flaked with a fork, about 6 to 8 minutes. Remove from grill, let rest for 5 minutes and serve.

CAJUN BLACKENED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, combine all the Cajun spice rub ingredients and stir.
• Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
• Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
• Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
• Once the salmon is cooked set aside.
• In a large bowl, add all of the salsa ingredients and stir well.
• Serve the salmon with an extra sprinkling of parsley alongside the salsa.
• Enjoy!

BLACKENED SALMON FILLETS

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.