Reviewed: Jun. 9, 2009

From reviews/ I drizzled with olive oil before I rub the spices and used my George Forman grill. Served with caesar salad and twice baked potatoes. Very good!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 5, 2009

Amazing dish! Used Pam Butter flavored spray instead of butter. Cooked on Foreman Grill. Served with green beans and red mashed potatoes.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: May 31, 2009

Fantastic! Super easy. I used oil instead of butter (dairy allergies) and they turn out great every time. I use only 1/2 TB of cayenne or less and they are plenty spicy. Great for guests and my kids like it too. Thanks for a great recipe!

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PeekasWay

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Reviewed: May 31, 2009

This was great with salmon and a side salad with homemade lemon dill yogurt dressing. Yum! I might cut back the salt to 1 tsp next time. I followed one suggestion to rub oil on the fillets instead of the melted butter. I used 1/2 oil, 1/2 butter in the frying pan. I only did 2 fillets, so I had some seasoning mix left over. I added about 2 tsps of the seasoning mix to some cubed leftover boiled potatoes, tossed everything to coat the potatoes and fried them. Excellent spicy hashbrowns! This spice mix would probably be really good on oven fries as well. Just adjust the chili powder amount to suit your heat tolerance.

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RoseRover

Cooking Level: Intermediate

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Reviewed: May 24, 2009

This was a wonderful dish. It was a little warm for my kids and I, but my husband loved it!

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Jennifer

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Reviewed: May 23, 2009

I liked the flavor of the seasoning, however I thought it was a bit salty. Perhaps if I lessened the salt, I would like it even more.

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: May 17, 2009

WARNING! Though this recipe generates the absolute BEST blackened fish (I used salmon) the fumes almost killed my entire family and our guests! I followed the recipe exactly and when the fish hit the pan the fumes were their own form of pepper spray. When the fumes hit the lungs…the universal reaction was to attempt to cough up that lung. The salmon was superb last night. This morning, everyone’s lungs are almost back to normal.

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glrudd

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Reviewed: May 7, 2009

Lots of heat, but really great flavor! Used olive oil instead of butter.

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wrozier

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: May 1, 2009

I seasoned my salmon as directed but I broiled for 6 minutes then I baked @ 350 for 10 minutes. Very good!!

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Julnlisha

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA

Living In: Springfield, New Jersey, USA

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Reviewed: Apr. 28, 2009

Excellent recipe! Very moist and with a good kick to it. Best advice I read from reviews was to make sure salmon wasn't too cold so the butter hardened and to sear the salmon and then cover so the juices stay in. Very yummy and will make again!

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MLECKWOLD

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Reviewed: Apr. 16, 2009

I love this blackening seasoning recipe. I've had this recipe saved to my Recipe Box for awhile now, and finally tried it. This surpasses restaraunts. It is quite spicy but I love it. I've blackned tilapia, chicken, and mahi mahi with this seasoning. I used butter the first time but just brushed it with EVOO the others. Still very good with less calories and the hassel of melting butter.

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CrystalCherie

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Reviewed: Apr. 16, 2009

This seasoning mixture was real good with the salmon. I only used about 1/4 tsp of cayenne seeing I was feeding to little kids. I flavored 2lbs of salmon and only used about half of the seasoning. All of it would have been too much. Also baked in the oven for 30 minutes at 350.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 13, 2009

I loved this recipe cause I had everything already on hand. Seasoning is super yummy. This is a must try!

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Jen

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Reviewed: Apr. 7, 2009

This recipe is delicious! I have made it two ways, once with the butter it calls for and once with extra virgin olive oil, and both are equally yummy. With some fresh lemon juice at the end, this makes a great entree!

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Kristen Devan

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

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Reviewed: Apr. 4, 2009

Turned out great, thanks!

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therinoa

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Reviewed: Apr. 1, 2009

This is my first recipe that I ever cook from this site. The flavor was amazing...My boyfriend LOVED it! I didn't put the salmon on a skillet, I opted to put it in the oven for 40min at 350degrees. I also placed it on parchment paper before placing it on the backing dish just to make sure they wouldn't stick to the pan. The salmon came out moist and had great flavor! Despite the fact that I love spicy food, I may have to cut down on the cayenne pepper next time I make this dish because it was a bit overwhelming.

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Jessica

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Mar. 27, 2009

Great recipe! I use these spices for Blackened Shrimp 'n Grits too! My husband loves this. I also omit the butter and just use a non-stick pan with a small amount of Saffron oil. Simply delicious and couldn't be easier.

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BeachPeach

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

I'm not a fish eater, but this was good. I will make again

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Traci

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Reviewed: Mar. 24, 2009

The flavor was great and it was so easy. I will definitely make this again.

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Jessie

Cooking Level: Intermediate

Living In: Hannover, Niedersachsen, Germany

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Reviewed: Mar. 23, 2009

I made this because my husband loves anything spicy, and boy did he like this. I halved the spices, as previously recommended, and still didn't use all of it. I pan fry for 7 minutes per side and it is perfectly done. This will be a keeper.

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