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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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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Connie

Cooking Level: Expert

Home Town: Downers Grove, Illinois, USA

Living In: Surprise, Arizona, USA

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Reviewed: Jul. 25, 2009

Great recipe, made for second time this month tonight. First time we used the butter and followed the recipe exactly. We found it to be good, but a bit greasy and very spicy from the cayenne amount as written. Tonight, we cut the cayenne in half (trust me, I like spicy) and just brushed the salmon with olive oil. For us, much better. The extra butter kept it from getting that nice "crisp" blackening crust the first time. Tonight, the crust was perfectly crisp, and the salmon, perfectly moist. Easy, winning recipe.

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j

Cooking Level: Expert

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Reviewed: Jul. 24, 2009

Great recipe! Loved the easiness behind it, and used nothing except a bunch of spices that are fairly common to have on hand! The only change I made, and only because I was out of onion powder, was I used onion salt instead. I also only had salted butter (vs the unsalted) so by using these 2 "salts" I omitted the additional salt to the seasoning mix. EXCELLENT! Cooked about 3 minutes per side. Will make again for sure!! Thanks!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Jul. 22, 2009

I'm an Alaskan girl and take it from me we know our salmon! And this is, without a doubt, the best blackened recipe I've found. It's defintely best if done on a grill outside with the cast iron skillet. I also use garlic butter or flavored olive oil for a little more zip. It is also perfect for halibut. I serve mine on top of white rice w/teriyaki sauce -- the sweetness is a great contrast to the heat of blackened seasoning!

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lbalaska

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Reviewed: Jul. 22, 2009

So good! I followed one reviewers advice and served the salmon on top of a caesar salad. My husband ate his in about three bites! No more chicken caesar salads for us.

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Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 18, 2009

Very yummy!

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Tiffany

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Reviewed: Jul. 15, 2009

I could not believe how delicious this recipe turned out. I've never made anything blackened before, and have made mediocre salmon in the past. This recipe is out of this world. Crisp and strong but not over-powering to off-set the strength of the salmon. I was out of onion powder and substituted garlic powder instead. Served this with corn on the cob and a glass of riesling. Mm mmm. ~r.

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Agent_R

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Reviewed: Jul. 12, 2009

This was a great recipe. I had never cooked salmon before and was a little iffy at first at trying, but will definitely make again.

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Lauren

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 10, 2009

Wonderful recipe

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lb

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Reviewed: Jul. 9, 2009

This was very tasty. I fried my salmon in olive oil and I omitted the white pepper and onion powder because I didnt have any.

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Babydoll

Cooking Level: Beginning

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Reviewed: Jul. 8, 2009

Great recipe! I followed the exact recipe and had plenty of seasoning for 3 salmon fillets and 3 chicken breasts, plus we had a lot leftover. We put both the salmon and the chicken on the grill and both came out perfect. We will use this recipe again!

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MrsBarnes

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Reviewed: Jul. 8, 2009

I didn't find the butter necessary. I rubbed the spices on the fish and let them marinate for about an hour in the fridge first and then just fried them in oive oil. They blackened up just fine and tasted amazing. I will use less salt next time though. Also, I cut the dry ingredients measurements in half and it was just enough for 4 fillets so I'm glad I didn't follow the recipe exactly and waste spices. All in all, great recipe!

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love2eat

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Reviewed: Jul. 5, 2009

I'm not a true seafood person. However, I fell in love with this recipe. It's seasoned really well and is a very quick meal. My 3 yr old even loves it. I just keep out the cayenne pepper for her portion.

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trinae2082

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Reviewed: Jul. 2, 2009

Made a lot of extra seasoning that I saved and will now have on hand for other dishes!

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Mrs. DeCanio

Cooking Level: Intermediate

Home Town: Sidney, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 17, 2009

awesome recipe! i've used it on chicken as well and is awesome. i cut the chicken into tender size strips or have also used chicken tenders. i used olive oil instead of butter....may smoke a bit more because of the low burn temp of olive oil, but just as tasty. i cut the cayenne pepper down to just a few shakes instead of 1 tablespoon! it was still spicy because of the pepper.

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NOWAGEORGIAGIRL

Cooking Level: Expert

Home Town: San Marcos, California, USA

Living In: Eagle River, Alaska, USA

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Blackened Salmon Fillets

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