Reviewed: Nov. 4, 2009

This was really good. Really spicy. My boyfriend loved this.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 16, 2009

Made this exactly as stated (just scaled down for only 1 fillet). So easy and so good! I cooked on medium-low heat with a lid to reduce the smoke. I was worried the salmon wouldn't taste that great no matter what I put on it because it's hard to find good fish here in Utah but the seasoning combination in this made so-so fish take fabulous! Will definitely be making this again!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Oct. 10, 2009

Good balance of flavors!

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sarahsarah564

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Reviewed: Oct. 7, 2009

Yum! To die for if you love salmon and spicy food. Be sure your guests like spicy food if you are serving it at a dinner party.

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kristin

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Reviewed: Oct. 1, 2009

Used same amount of spices for a 2.5 lb. salmon fillet. So good.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 25, 2009

I loved this spice mix....the first time I tried it I COATED the Salmon and it was too spicy. Then I tried it again and lightly coated and it was amazing! I made extra and stored it in a spice jar with all my other spices.

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JennyB

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Sep. 22, 2009

I followed the ingredients for the spice mixture as listed, but replaced half the onion powder with garlic powder. Rather than using butter, i brushed the fillets with olive oil, before coating with spices. I heated a cast aluminum pan on the BBQ over high heat, sprayed it with cooking spray, and then put the salmon in for about 4 minutes per side. Turned out delicious - just the right amount of heat in the spices!! It was fantastic topped with the "Indian Relish" from this website. Will make again!

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pepperlover123

Cooking Level: Expert

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Reviewed: Sep. 21, 2009

i have never ever tried a recipe that worked as splendidly as this one did. it even LOOKED like the picture when i was done! this was an amazing meal! i would highly recommend this to anyone and everyone. i now make this meal at least once a week!!

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kellee

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Sep. 12, 2009

Outstanding! After reading reviews, I was scared about the spice factor. However, I decided to be brave & made as directed plus adding a tablespoon of hot mexican style chili powder. I did replace the butter with olive oil as many suggested. Loved it! Thanks Jeff for a great recipe.

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Bretsmom

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 9, 2009

This was good but not my favorite ever. It was also a little to spicy for my kids, but one did eat it anyway.

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DAS079

Cooking Level: Expert

Home Town: Lake Elsinore, California, USA

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Reviewed: Sep. 5, 2009

Very delicious. Couldn't find the white pepper; however they still turned out great. May try garlic powder next time in place of the white pepper for just a little more flavor.

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Godsblessing

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Reviewed: Sep. 1, 2009

My husband loved this recipe because he likes his food well done. I enjoyed it for the flavor. Very tasty. I will make this again. Thank You

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Aug. 31, 2009

Seasoning for this is awesome. I also use it now on mahi mahi for fish tacos. It does get VERY VERY smoky, especially if you over season the fish. AWESOME Recipe!!!

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Ashley

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 19, 2009

This recipe is AMAZING. However, it filled my house with smoke! Use Peanut Oil or Corn Oil instead of butter to avoid setting off your smoke alarm. I have cooked salmon numerous ways, including the Fircracker Salmon recipe from the top 20 on this site and this recipe is the best way to cook salmon I have ever tried.

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sonasi

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Reviewed: Aug. 12, 2009

Good! I substituted garlic powder for onion, cause I don't like onion - it was still delicious! Thanks for sharing.

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christine

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Reviewed: Aug. 6, 2009

Wow! This was so yummy. Like others, I substituted olive oil for the butter & didn't miss it. I broiled the filets for 5 minutes then baked at 350 for another 8 minutes. Delicious!

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Aug. 4, 2009

I agree with the other reviews. This was simple and tasted great. I cannot wait impress my friends with this dish.

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The Deboses

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Reviewed: Aug. 2, 2009

This was a tasty recipe. I did not make any changes to the recipe as it was written.

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EMW

Cooking Level: Beginning

Home Town: Weyauwega, Wisconsin, USA

Living In: De Pere, Wisconsin, USA

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Reviewed: Jul. 30, 2009

I don't eat seafood but those who did said it was great! I did not use the cayenne because we were out. Instead of plain salt (again- out), I used a garlic salt mix. I used a cast iron pan and cooked the fillets over the grill, thanks to another review. I've never done that before but it sure was great suggestion to prevent the house from heating up from using the stove. I also used the recipe to cook myself some chicken thighs, which were very yummy. I enjoyed the chicken over a salad of mixed greens with light ranch-- perfect for a summer night! Thank you for sharing this one, I'll keep it for both salmon and chicken!

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MAMMABEAR98034

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Jul. 30, 2009

This was great. I just made one filet since I was just cooking for me. I sprinkled the salmon with Creole seasoning, then just sprinkled some basil, oregano, and thyme without bothering to measure. I used a well seasoned cast iron pan to cook it. The good thing about this recipe is you don't need to be precise with the spice amounts, and it still turns out great.I also think the key is to use a thinner filet so it cooks all the way through before it "overblackens". I will definately be making this one again!

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