Reviewed: Jan. 28, 2007

These came out fabulous!!!

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Reviewed: Jan. 19, 2007

Outstanding! I tried this recipe on basa fish & it was GREAT. As fast as it was being taken out of the skillet my hubby was eating it. Love the flavor especially the spicy taste & I know the taste of spicy food (PROUD of living in New Orleans my birthplace). The kids love it -had to cut down on the cayenne & pepper for them. Will use this as my MAIN recipe for blacken fish. THANK YOU Jeff C. for sharing this recipe.

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KAYC070200

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Reviewed: Jan. 3, 2007

receipe was simple to make and very tasty. this is a repeater.

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L. Morello

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Reviewed: Dec. 30, 2006

I love this recipe. It's quick and easy to prepare,better yet my 7 year old loves it also.

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Barbara

Cooking Level: Expert

Home Town: Ocala, Florida, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Dec. 26, 2006

This only took minutes to whip up and I now have a shaker full of the spice blend for regular cooking of this dish. The first time I made it I did not add too much of the spice so I did not have the smoke problem like others did, but after making it again with more of the spice it did smoke. It is worth the worry though- very tasty.

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brent

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Reviewed: Dec. 19, 2006

Very good blackened seasoning. I used far less butter than the recipe called for and it still turned out great. I also added a little garlic powder to the mix. Hubby called it a 10! Thanks.

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RABBITSMOMMY

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Reviewed: Dec. 9, 2006

Previous 'blackened' recipes I've tried have overwhelmed the salmon - this spice blend worked brilliantly. To decrease fats, I dipped the filets in olive oil before dusting with spices. Served atop mesclun salad accompanied by sliced okra and baby corn ( dusted with corn meal and fried for 5 minutes). Brilliant.

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D.H. Pye

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Reviewed: Dec. 8, 2006

Mmmmm... my new favorite way to cook salmon (and we eat a LOT of salmon). I just leave the skin on the salmon when the fillets have already been prepared that way.

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maxwell_janeen

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Reviewed: Oct. 21, 2006

This recipe is amazing!! I have made this several times, with many different types of fish and chicken, and it comes out wonderful each time! I have a few small changes that I make: I only use about 1/4 cup of butter, which works just fine and is healthier. On days where I'm not feeling so daring, I also decrease the ground cayenne to 1 T to 1/2 T. This gives it a kick, but doesn't kill you. I highly recommend this recipe to anyone who loves blackened fish. It tastes better than in a restaurant.

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Sarah :o)

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2006

If I could give it more stars, I would. I blackened a little on both sides then finished in the oven at 350 for 10 min. It was perfect. The spice was delicious but a bit too hot for us. Next time I'll tone it down about 1/5th. But nevertheless it was the best salmon we've ever tasted!

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Deb K

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Cuenca, Azuay, Ecuador

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Reviewed: Sep. 10, 2006

This was great! I cooked on top of the stove for roughly 5 minutes total (about 2.5 min each side, just enough to sear) and then broiled in the stove. I also tried this recipe with Tilapia, and it turned out just as good. A keeper! Thanks for the great recipe!! I've often broiled the salmon also, using a bit of olive oil and the same seasonings, also using Smart Balance instead of the butter.

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Sep. 7, 2006

I thought this was delicious! Next time I will use a little less butter, as it was a bit much this time around, but the flavor is fantastic. Thanks for the recipe!

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Claire

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Reviewed: Aug. 24, 2006

Like eating candy

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King Murdock

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 23, 2006

This was a great quick recipe. We had with some wild coho salmon and my husband said he would easily pay $20 in a restaurant for it. I'm glad to hear the smoke was a normal part of the experience, we are lucky to a have a deck to eat on or we may have passed out.

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AJ

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Reviewed: Aug. 22, 2006

Oh, WOW. This is by far the best fish recipe I've tried from this site. It was so easy, and it blackened perfectly--nice and crispy, with just the right balance of spices. I used fresh herbs, and instead of butter, I used coconut oil (which doesn't actually taste like coconut, it just gives you the richness of butter without the unhealthy dairy fat). As other reviewers have said, definitely worth the smoke-filled kitchen!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 9, 2006

I didn't have any thyme and it was still excellent. The directions are easy to follow, and I made it the night before our vacation so we weren't affected by the smoke too much.

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rayandshy

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2006

I thought this salmon was ok, but my DH loved it! I did cut the recipe in half and we took the advice of another reviewer and cooked the salmon in a cast iron skillet on the grill. There was a lot of smoke, so I'm glad we did! The only thing we changed was to reduce the amount of butter used. Instead, we just used about 2 Tbsp of butter along with the same amount of vegetable oil into the skillet. We found this worked out well.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jul. 12, 2006

Excellent. I think I found a new way of preparing salmon. Made extra seasoning to have on hand whenever I make this. I'm sure this could be great on chicken as well.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 11, 2006

Even though the smoke alarm went off it was well worth it. My family loved this recipe.

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MERCEDEZ76

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Reviewed: Jun. 9, 2006

Simply Awesome! This was so easy to prepare and cook. My husband was wanting some blackened Salmon like he had tasted in a restaurant and I gave this a try. He couldn't stop raving how great this was. I used blackening seasoning instead of all the other spices. It was much easier than mixing up the others in a bowl.

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CRAFTYLISA

Cooking Level: Expert

Home Town: Estes Park, Colorado, USA

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Blackened Salmon Fillets

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