Delicious Grilled Blackened Salmon Recipe for Seafood Lovers
As I stand in my kitchen, surrounded by spices and herbs, I am reminded of the flavors and aromas of Southern cuisine. Today, I will be sharing with you one of my favorite recipes – Southern Grilled Blackened Salmon. This dish is a perfect combination of bold and spicy flavors, all while maintaining the lightness and healthiness of salmon.
At first glance, blackened salmon might seem intimidating to prepare. Rest assured, this recipe is actually quite simple and straightforward. With just a few pantry ingredients and a hot grill or cast iron skillet, you can have restaurant-quality blackened salmon in the comfort of your own home.
The secret to achieving that perfect blackened crust? High heat, plenty of spices like smoked paprika and cayenne pepper, and just a touch of olive oil to bring it all together. And let’s not forget the honey garlic glaze – this sweet and savory topping takes the dish to a whole new level.
Whether you’re a seasoned cook or just starting out in the kitchen, this easy blackened salmon recipe is sure to impress. So fire up your grill, put on your apron, and get ready to indulge in some truly delicious Southern-style cuisine.
Why You’ll Love This Recipe
As a chef specializing in southern-style cuisine, I believe that my Southern Grilled Blackened Salmon Recipe is one of the best you will ever taste. Let me tell you why you’ll love this recipe.
First, the blackened salmon is simply delicious. It’s mildly spicy, smoky and has a slight char that sets it apart from regular grilled salmon. The blackening seasoning mixture, which includes smoked paprika and cayenne pepper, gives the salmon a deep and complex flavor that is truly irresistible. Trust me; this recipe will make you fall in love with blackened salmon fillets.
Secondly, the cooking method is fast and easy. A high heat grill is all you need to cook this meal to perfection. You can also use a cast-iron skillet if you don’t have access to a grill. The whole recipe takes about 15 minutes to prep and 10 minutes to cook, so it’s perfect for busy weekdays or last-minute dinners with friends.
Thirdly, the honey garlic sauce perfectly complements the salmon’s flavorful taste. Its sweetness adds balance and dimension to the salmon’s smoky flavor. You can also substitute with other sauces such as lemon butter sauce or dill sauce-whatever suits your fancy.
Finally, this dish pairs perfectly with a variety of side dishes such as cajun kale salad or creamy cajun pasta for a complete meal experience. The beauty of this recipe is its versatility; it works well in many different scenarios – outdoor BBQs, family meals, dinner parties – the list goes on.
Overall, I can promise that this recipe is an absolute game-changer. It’s quick, easy-to-make -yet yields phenomenal results that all your guests will love. Believe me when I say one bite of this grilled blackened salmon will leave you wanting more!
Ingredient List
Let’s start with the ingredient list! Before we get started, make sure you get the following items from your local grocery store or farmer’s market. Here’s what you’ll need to make Southern Grilled Blackened Salmon:
Ingredients
For the Blackening Seasoning:
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
For the Salmon:
- 4 skin-on salmon fillets, about 6 oz each, preferably wild-caught
- 2 tablespoons olive oil
- Blackening seasoning (recipe ingredients mentioned above)
- Lemon wedges for serving
For the Honey Garlic Glaze (optional):
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
Once you have all ingredients ready, it’s time to start preparing your salmon for cooking.
The Recipe How-To
Now that we’ve covered the essential on this fiery Southern Grilled Blackened Salmon Recipe, let me walk you through the steps on how to prepare and cook it. Get ready to indulge in a flavorful, mouth-watering piece of salmon!
Ingredients:
- 2 salmon fillets
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of smoked paprika
- 1 tablespoon of cayenne pepper
- 1 tablespoon of thyme
- 1 tablespoon of oregano
- 2 tablespoons of olive oil
Preparation:
- Preheat your grill or cast iron skillet with high heat.
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, cayenne pepper, thyme, oregano and salt to create the blackening seasoning.
- Brush both sides of the salmon fillets with olive oil.
- Rub each side of the salmon fillet with the blackening seasoning.
Cooking Method:
Grilling:
- Place the seasoned salmon fillets directly onto the grill grates or grill pan skin-side down.
- Grill for about 5 minutes per side with lid closed or until cooked through.
Cast Iron Skillet:
- Heat a skillet over high heat.
- Once hot, add olive oil and swirl to coat pan evenly.
- Place salmon fillets skin-side down onto the skillet and let it blacken for about 3-5 minutes until it releases from pan easily.
- Flip salmon fillets and cook another few minutes until fully cooked.
Serving Tips:
Serve your salmon right after it comes out off the grill or cast iron skillet to enjoy its peak flavor and texture.
This easy-to-follow recipe for Southern Grilled Blackened Salmon is perfect for anyone who loves their fish with a little kick!
Substitutions and Variations
If you’re looking to switch up the flavors of this Southern Grilled Blackened Salmon Recipe, try swapping out some of the spices or adding different toppings. Here are some substitution and variation ideas to consider:
– Swap out the salmon fillets for another type of fish, such as catfish or tilapia.
– Experiment with different types of blackening seasoning blends or make your own by mixing together smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and salt.
– Instead of grilling the salmon fillets, cook them in a cast iron skillet for a crispy crust.
– Top the grilled blackened salmon with a creamy Cajun-style sauce made from mayonnaise, sour cream, Cajun seasoning, and lemon juice.
– Serve the salmon fillets over a bed of kale salad with a tangy lemon butter vinaigrette.
– Make honey garlic salmon by brushing the fillets with a mixture of honey and minced garlic before grilling.
– Serve the blackened salmon fillets alongside cajun-spiced pasta or as part of a seafood platter with baked shrimp and whole lobster.
No matter what substitutions or variations you choose to make with this recipe, always keep in mind that high heat is crucial to achieve that signature charred flavor in your grilled blackened salmon. So go ahead and get creative with your ingredients and spices but remember not to compromise on your cooking method.
Serving and Pairing
When it comes to serving and pairing this southern-style grilled blackened salmon recipe, you have plenty of options to choose from! One of my favorite ways to enjoy this dish is with a fresh kale salad. The bitter greens perfectly balance out the savory and spicy flavors of the salmon. Plus, it’s a healthy addition to your meal!
If you’re in the mood for something heartier, consider making creamy cajun pasta. The blackened salmon fillets complement the creamy sauce perfectly! Or if you’re in the mood for something lighter, serve the salmon with a refreshing dill sauce and some steamed veggies on the side.
In terms of pairing, a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, would be perfect. The acidity will cut through the richness of the salmon and enhance its flavors.
For a non-alcoholic beverage option, I recommend a tall glass of iced tea with lemon. The sweetness of the tea will balance out the spice from the blackening seasoning.
No matter how you decide to serve and pair this dish, one thing is certain – it’s sure to be a crowd-pleaser!
Make-Ahead, Storing and Reheating
Ah, the old conundrum: how to enjoy leftover blackened salmon without sacrificing flavor and texture. Fear not, dear reader, for I have some tricks up my sleeve.
First things first: storing. Cooked salmon can be stored in an airtight container in the fridge for up to 3 days. If you know you won’t eat it all within that time frame, wrap it tightly in plastic wrap and freeze for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
Now, reheating. If you have a microwave, by all means go ahead and use it – just make sure to cover your salmon with a damp paper towel to prevent drying out. But if you have the time and inclination, I highly recommend reheating your salmon in a skillet or on the grill (yes, even if it’s already been grilled once!). This will help get that crispy crust back and prevent it from getting too dry.
To reheat on a skillet, heat 1-2 tablespoons of olive oil over medium-high heat until hot. Add the salmon fillets skin-side down and cook for 2-3 minutes until crispy. Flip and cook for another minute or two on the other side. You can also add a splash of water or vegetable stock to the pan and cover with a lid to help steam the salmon and keep it moist.
To reheat on the grill, preheat your grill to high heat and brush your salmon fillets with oil or butter. Place them directly on the grill grates (no need for a foil packet this time) and cook for 2-3 minutes per side until heated through.
And there you have it! With these tips, you can enjoy your leftover blackened salmon as if it were fresh off the grill. Don’t be afraid to get creative with your leftovers – try adding them to salads, pasta dishes, or even as a topping for pizza. The possibilities are endless.
Tips for Perfect Results
As a southern-style chef, it’s important for me to ensure that your grilled blackened salmon turns out perfectly every time. That’s why I’ve complied a list of helpful tips to guarantee you get the most out of this recipe.
1. Use high heat
Grilled blackened salmon requires high heat to get that perfect char without overcooking the fish. Make sure your grill or skillet is hot before adding the salmon.
2. Don’t overcrowd the salmon fillets
Make sure to leave enough space between each salmon fillet so that they cook evenly on all sides without sticking together.
3. Brush salmon with olive oil
Before seasoning the salmon, brush it with olive oil to prevent it from sticking to the grill or skillet, and also to help with an even distribution of the seasoning.
4. Use a cast iron skillet
One of the best ways to achieve that crispy exterior on blackened salmon is by using a cast iron skillet. It distributes heat evenly and retains heat well.
5. Be generous with your seasoning
Blackened seasoning is key to making this recipe impressive. Don’t be afraid to be generous when seasoning; use cayenne thyme, oregano, garlic powder, onion powder, smoked paprika, and some ground cayenne pepper for extra heat.
6. Leave the skin on
Leaving the skin on while cooking will not only add flavor but will also help keep the fillet intact during grilling or pan-searing.
7. Let it rest before serving
Don’t rush into serving your blackened salmon right after cooking it. Allow it to rest for a few minutes before cutting it into portions or serving whole.
8. Pair it with a sauce or salad
A creamy cajun sauce, honey garlic sauce or lemon butter sauce would pair perfectly with this grilled blackened salmon recipe. You could also serve it alongside a fresh kale salad or turn it into a delectable salmon pasta.
By following these tips, you’ll have a perfectly grilled blackened salmon that will impress any guest at your table.
FAQ
As we conclude our article, let’s take a moment to address some common questions that might arise when making this southern grilled blackened salmon recipe. Don’t worry, I’ve got you covered with my expert tips and recommendations. So, let’s dive into the FAQ section and clear any doubts that you might have so that you can create a perfect dish and impress your guests with your cooking skills.
What is the difference between grilled and blackened salmon?
The way you cook salmon can affect the flavor pretty significantly, with grilled and blackened being two popular options. Grilling involves seasoning the food beforehand, but the spices don’t play as big of a role in the cooking process itself. On the other hand, blackening relies heavily on a blend of spices that are actually required in order to achieve the desired flavor.
Can I grill salmon directly on grill?
Grilling salmon is a great way to get a flavorful and moist meal. This is because salmon can handle high temperatures and won’t fall apart easily. However, it can stick to the grill if not grilled with care.
What pairs well with blackened salmon?
When it comes to a tasty serving of Blackened Salmon, there are a plethora of foods that complement its flavor. Whether you opt for some classic rice, cauliflower rice, or even broccoli rice quinoa, you can’t go wrong. Want to indulge in some comforting carbs? Mashed potatoes are an excellent choice. If you’re looking for something fresher, a nutritious green salad or fruit salad will be right up your alley. Prefer something heartier? Get ready to dig into some crusty bread or cornbread. All of these options are the perfect side dishes to complete your Blackened Salmon meal.
How do you keep salmon moist on the grill?
One of the most important aspects of grilling salmon is getting the heat just right. To achieve a perfect balance of charring and moisture retention, I suggest grilling your salmon over medium-high heat between 375 to 400 degrees F. This temperature will help keep your salmon from overcooking and ensure it comes out with an appetizing texture.
Bottom Line
In conclusion, this Southern Grilled Blackened Salmon Recipe is a must-try for anyone who loves delicious, healthy seafood. Its blend of blackening seasoning, red onion, and smoked paprika creates a flavor explosion that will have your taste buds dancing. With both grilled and cast iron skillet cooking instructions provided, you can choose the perfect method according to your preferences. Additionally, by following the recipe’s helpful tips and suggestions, you’ll be able to achieve mouth-watering results every time.
So whether you’re looking for an easy weekday dinner or a showstopper for a special occasion, this recipe has got you covered. And with versatile serving and pairing options, including creamy cajun sauce, lemon butter sauce or dill sauce, you can tailor it to your liking. Don’t hesitate to make this recipe yours! You won’t regret it.
Southern Grilled Blackened Salmon Recipe
Ingredients
- 3 lbs salmon fillets
- 3 tablespoons blackening seasoning
- 4 tablespoons olive oil
- 1/2 cup red onion, quartered
Instructions
- 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.
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