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Blackened Salmon

Yields1 Serving

A Timeless Chef Paul Classic Preparation on Fresh Salmon Fillets Never Disappoints.

 4 6 oz. fresh center cut salmon filletsrinsed and dried
 2 sticks unsalted buttermelted
 1 tsp lemon juice
Blackening Season
 1 tbsp sweet paprika
 1 tsp smoked paprika
 2 ½ tsp kosher salt
 2 tsp parsley flakes
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp ground Sassafrass leaves
 2 tsp ground cayenne
 ¾ tsp ground white pepper
 ½ tsp dried thyme
 ½ tsp dried oregano

Outdoors heat cast iron or griddle to high heat.


Mix melted butter and lemon juice. Mix seasonings well. Place half in a shallow container large enough for a single fillet.


Dip dried fillet flesh side down in butter, then into the seasoning, then skin side down on platter.


When all have been done, top with more seasoning, gently pressing in.


Lightly drizzle butter on filets, then place flesh side down on hot griddle.


Let blacken for 2-3 minutes. Carefully turn over and let cook another 2-3 minutes on high. If you like your salmon rare, you’re done! Medium rare, reduce heat or move off direct heat another couple minutes. Fully done, about 8 minutes.


This seasoning is fantastic when used on not only fish, but chicken and steak as well.