Grilled Blackened Salmon 
Grilled Blackened Salmon is super, super easy.
I know someone who knows someone else that went fishing in Alaska and caught plenty of Salmon. Some of that salmon made it all the way back to my grill.
I had a good size piece for the grill. And Charlie would his fish blackened, no matter what it is. So, here's what I did.
GRILLED BLACKENED SALMON
- Salmon fillet
- lemon
- Road Kill Grill Seasoning
- nonstick cooking spray
- heavy duty aluminum foil
- one hot, hot grill
Go ahead and prep the Salmon, first. Cut out just enough foil to make a grill cooking tray for the fish. Coat the inside of the aluminum foil with nonstick cooking spray. Lay down a few thin lemon slices, enough to make bed for the fish. Lay down the Salmon, skin side down.
Pat dry to remove any excess water, then spritz it with nonstick cooking spray. You want to a little oil for the seasonings to hold onto.
Using a spoon, generously dust the fish with Road Kill Grill Seasoning, then give the top one more spritz of cooking spray to moisten the top.
Grab a beverage and go out to start the grill. You need a hot grill, 400F degrees, to cook a 1 inch thick fillet about 10 to 15 minutes. Have you read Hand Count Method for Grilling Temperatures?
Lay the Salmon with the foil tray over the hot zone of the grill. Close the grill lid, and do not flip the fish. The fish is done when it flakes.
NOW, GO OUTSIDE AND PLAY!
The salmon looks delicious. Perfect colour after grill…
Thank you, it WAS delicious.
I love salmon. This is my favorite because it's a dish both my husband and I can enjoy without me having to cook him something with meat and me something meatless. It's super tasty and good for you.
Name:Joanne
State; New York
Email subscriber
Hi Joanne!
I'm with you, salmon is wonderful. I really enjoy it grilled.
Done. Well done. Thanks!
A few notes: I used my own blackening spice mix, and olive oil rather thn non-stick spray; instead of making a bed of lemon slices, I simply laid the fish on the (lightly oiled) foil, along with a few key limes, cut in half (cut side down). The skin stuck perfectly to the foil, the perfect, flaky salmon lifting off easily and completely with a spatula onto plates holding slices of fresh, ripe tomato with chopped basil and chives and some spicy Canary Island style potatoes (boiled and served with fresh parsley, with bright yellow mojo sauce). The squeezed limes added a slight sour/bitter depth to the meal, and the dry but fruity white wine (thank you, Argentina) was a perfect match.
Wow Garrett, are you a food writer? You sure write like one. My mouth is watering! You have me hungry for salmon and a little alone time with my grill.
Your dinner sounds wonderful! I will have to follow your lead next time. Thank you for sharing with me.