Reviewed: Mar. 5, 2009

YUMMYYYYYY! Wow what a kick. I eat very spicy foods and this was just perfect!! Thanks for a delicious way to cook my favorite food!

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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Mar. 1, 2009

Really good. Turned out great, even for a novice who doesn't cook much. The mix was a little too spicy. Next time I will not add so much pepper and use less butter.

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Toestix

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Reviewed: Feb. 27, 2009

it is very easy to cook and turns delicious!

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cook4family

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Reviewed: Feb. 26, 2009

Excellent! I cooked this recipe and was pleasantly surprised. It was delicious - slightly spicy with a hint of sweetness.

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VanesaL

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Reviewed: Feb. 22, 2009

This recipe is supurb!!! My husband said it was the best meal I ever cooked! Served with roasted garlic & olive oil couscous and buttered sweet corn!

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MphsChck

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Reviewed: Feb. 21, 2009

I'm not much of a fishy person, but I loved this! My husband likes anything blackened so it was a big hit for him too. I didn't have unsalted butter so I used salted butter and omitted the salt from the recipe. Didn't have any cayenne pepper so I placed a bottle of texas pete on the table but neither of us grabbed it. I also used cracked peppercorn instead of reg. black pepper. It was really REALLY good! I will make again very soon.

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ptaylor

Cooking Level: Expert

Home Town: Morehead City, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Feb. 20, 2009

This is a fantastic recipe for salmon! Loved the spice and the flavors. Will definatly be adding this to the recipe box! Thanks!

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Nicole

Cooking Level: Expert

Home Town: Laurel, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Feb. 19, 2009

This recipe is very simple. I used fresh Atlantic salmon with the bones still in. The steaks were very thick, so I first cooked the salmon and then blackened it. Very good! will definitely do again.

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Toya

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Reviewed: Feb. 18, 2009

this is the perfect fish to serve on top of a caesar salad. warning: it is very spicy, adjust the amount of cayenne pepper to your tastes. i used a little bit of olive oil instead of butter and i blackened for 5 minutes under the broiler and cooked for 10 minutes at 350 as some other reviews had suggested. i only blackened one side (does anyone know how you take the skin off the fish?) i will be using this spice rub again for other types of fish.

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jd

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Reviewed: Feb. 16, 2009

This was a 10 all the way, i did not have basil but eveything else and it was excellent, perfect 10 and spicy just like i like it

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tonit22

Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

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Reviewed: Feb. 11, 2009

This has got to be one of the BEST salmon recipes ever!!!

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Feb. 8, 2009

My husband made this and it was FABULOUS! He said it was very simple to make also, which is a plus!

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NOTaCOOKyet

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Reviewed: Jan. 27, 2009

an excellent recipe... my only advice is to make extra so that you have the spices mixed and ready to use again!

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Chandee

Cooking Level: Intermediate

Home Town: Cleveland, North Carolina, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Jan. 4, 2009

Spicy! Delish! My new fave salmon recipe, though it did set off my smoke detector!

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 21, 2008

This was surprisingly good; I only recommend using the rub sparingly. I fully coated the filets and it proved to be a bit too spicy, yet still delicious. Unless you love very spicy foods you may want to consider using half of the rub.

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Dave

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Reviewed: Dec. 11, 2008

Great Recipe, I added chili powder too, for extra spicyness.

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SarahDee4

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Reviewed: Dec. 11, 2008

I'm being generous with my rating - this was really about a 2 for me, but I hate salmon. I was hoping this recipe could change that for me, but it couldn't! It was edible, which is more than I can usually say, and I'm rating it a 4 since I think this is probably as good as salmon can get. We upped the cayenne pepper to 2 T, added chili powder and garlic powder, and brushed the fillets with olive oil instead of butter. We then used a grill pan, with melted butter. The fillets were somewhat thick, so we broke them into quarters, and they cooked fine. Served with the rice portion of the Spanish Rice & Chicken dish from this site, which made it bearable.

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Dec. 5, 2008

Wow, I really smoked up the house making this and my hubby coughing, said, "this better be some really good fish!" It was and next time I make it I will make some changes that I think will make it even better. 1) open the windows and put a fan on (not just the stove fan) 2) use less salt, and 3) cook for a shorter time.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 25, 2008

This dry rub is great! I used spray butter on the salmon instead of regular and it still was great. My husband absolutly loves it. It is very spicy though, so go light when sprinkling on fish.

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Sara

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

This is an insane recipe. It is so full of flavor and the salmon was so buttery soft. It is quite spicy so beware! I love spicy food so I could handle it jut fine, but my husband had to wash it down with a glass of water. LOL Nevertheless, he said it was very tasty. The only thing I did different was marinate the salmon for about 4 hours.

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