Reviewer:

angall7

Cooking Level: Beginning

Home Town: Mattoon, Illinois, USA

Reviewed: May 6, 2013

Excellent recipe. Placed cast iron skillet on the outdoor gas grill. Set grill on high heat and grilled each side of Salmon for approx 5 mins. Removed salmon when I saw the white milky coming out and when I pressed on edge of salmon, it started to flake. Salmon came out perfect. I modified above recipe by eliminating the salt, and switching the butter with olive oil. Will be using this recipe regularly.

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Reviewer:

Targus558

Reviewed: May 2, 2013

The rub was good I just still need some sort of sauce on salmon otherwise I feel like it is dry

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Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Apr. 26, 2013

I used olive oil instead of butter and cooked on the grill using one of those non-stick grill toppers that prevent food from falling through the grates. Wanted to make sure it would not stick and so I also sprayed non-stick cooking spray on the grill topper. This turned out absolutely delicious!!! The seasoning was so good. It's not too salty so you can pack on the seasoning. The outside was perfectly blackened and crisp, while the inside was perfectly moist and flaky. I wasn't sure about the timing so I had to check the inside a few times to make sure it was cooked all the way...it turned out perfect. My 11 year old and 13 yr old even LOVED it. This was 5-star restaurant quality for sure! Can't wait to make it again.

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Reviewer:

ms30135

Reviewed: Apr. 20, 2013

OMG.....amazeballs of flavour!!! To top it off, I added a little diced cucumber, red pepper and red onion salsa (mini diced) with a dash of tobasco, 1/2 a lime juice and red wine vinegar as a topping....guaranteed to hit your palate with a succulent quest!! I hand rubbed the spices on both sides, and pan fried with grapeseed oil on med-high heat (high smoke point) flesh side first with a tad of butter to give it the browned butter flavour! YUMMMMMLY

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Reviewer:

Luv2cook

Reviewed: Apr. 16, 2013

Good flavor, but rice was definitely needed to calm my mouth. Cooked with olive oil, not butter. First side 2 1/2 minutes on med high, then turned down and covered and cooked on low. Smoke filled the pan and hubby and I coughed a lot.

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Reviewer:

Laura

Cooking Level: Intermediate

Living In: Paducah, Kentucky, USA

Reviewed: Apr. 14, 2013

Great taste. I left out the cayenne pepper but added additional black pepper. Not a huge fan of HOT food. Son generally does not like fish a whole bunch but could not get enough of this and I am not generally a salmon fan but this was great. Going to try this rub on other fish.

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Reviewer:

MNmagnolia

Reviewed: Apr. 10, 2013

I'm not a big fan of Salmon but I eat it at least 2x a week but with this recipe I could eat Salmon every night...this 5-Star wonderful As others I removed the butter and used Olive Oil...love the bite to it

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Reviewer:

joybug56

Reviewed: Mar. 28, 2013

Very Important! Reduce cooking temp to Medium-Low Use 1/2 cayenne as suggested by other readers I caused my entire family to vacate house as it was so smoky. But I love Salmon and will definitely make again!

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Reviewer:

Kmatchett

Home Town: Fort Bragg, California, USA

Reviewed: Mar. 28, 2013

Love this recipe! I totally skip the frying pan part and just put it straight in the oven so no need to use butter just cover it with the seasoning and bake it ...all my company I have made this for want the recipe after so to me that's a compliment! The one thing I do change is use only 1 tsp of salt we loveour salt but would find 2 tsps just too much I have noticed in other reviews people do the same thing.

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