This is one of my favorite ways to make salmon. Don't always use butter; sometimes substitute olive oil or canola oil or even the spray butter - all work well. Can alter spices a bit if you prefer it with a bit more "bite". Very good!!

Phenomenal recipe. The BEST tasting blackened salmon I've ever had. I won't buy it in a restaurant any more with this recipe! For reviewers that had cooking and smoking problems... TURN DOWN THE HEAT! I cooked these on low-medium (with a covered lid), and had zero issues with smoking. Turned out perfectly. Extremely spicy and fabulous. For an extra special dinner and great presentation, serve blackened salmon on top of a Cajun Pasta with cream sauce with red pepper flakes. Add green pepper, jalapenos, red onions - fabulous!

Best done on a grill. It smoked up my house so badly, the cat left for another room because he was coughing so much. Overall the recipe was good, it just wasn't quite the flavor I was looking for.

The BEST!!!!

After the smoke alarm went off and everyone had a chance to calm down, we found out the salmon was only OK. I prefer only setting off the smoke alarm for recipes that are worth the noise.

leave out basil and organo and it will be much better

Very good, had with lima beans and garlic bread. The fillets I used were on the small side so I wound up over-spicing them so they were super spicy. Next time I'd ease off a bit. Tasty though.

I think our salmon fillets were too small and the spices overwhelmed it. Even the smoke was way too spicy!! We were literally sweating by the end!! On a positive note, it certainly helped clear up my cold.

Love this. Wish I ate Salmon more. I made the blackening and keep it in a jar and add to steaks too. Excellent.

I make this pretty frequently and love how the flavors combine.

DELICIOUS - way too salty, i cut everything in half; therefore = 1tsp. of salt. next time i will only put a tiny pinch :) other than that - AMAZING flavor. my whole family LOVED THIS

Ok, so I discovered this recipe about a month ago, and it is SO absolutely delicious that I've been making it almost 4 times a week since! I have also discovered a few tips while making some better and some worse versions of this recipe. First, be SURE to skin the salmon. If you leave the skin on, the spices won't stick to the skin side of the salmon. Second, don't put the melted butter on the salmon immediately after removing the salmon from the refrigerator. This will cause the butter to harden (because the temperature of the butter will drop), and will cause the spices to cake off the salmon while it is being cooked. Third, don't butter and spice both sides of the salmon right away. After the first side is ready (brushed with butter, sprinkled with spice, and then drizzled with butter), place the fillet in the pan with the spice side down, and then butter and spice the second side. Fourth, don't let the salmon sit in one place in the pan, shake it around a little bit while it is cooking. If you don't, the spices will stick to the pan instead of the salmon. Now this is a tip for those of you who have salmon fillets that are thick (like mine always are). You are going to have to do several things in order for it to cook all the way through. After you drop the salmon onto the frying pan, reduce the heat to medium low, and COVER. After 6 to 7 minutes on that side, flip the salmon over and cover again cooking for another 6 to 7 minutes. BON APETITE!

This is an EXCELLENT recipe! Except for the fact the pepper made everyone sneeze & cough while cooking, the salmon was delicious.

This has taken over as our favorite salmon recipe. The flavor is incredible...just enough kick. I did need to turn down the heat and cover to get it done in the middle. My fillets were a little thicker in the middle and that may have been the difference. Very good!

Really good! I made as the recipe states. Next time however, I am going to eliminate the salt & just broil vs. pan fry. I put the fillets over ceasar salad - yum!

Awesome recipe! Wouldn't change a thing! I imagine that the people who have experienced the excess smoke while cooking might not have a gas-range stove but an electric, which can heat things up too quickly and cause that effect. Happy cooking!

The flavor was great, but I wish there were a lower fat way to cook this instead of using so much butter.

Very good.