The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 4, 2008
Super easy and very delicious. Entire family enjoyed this dish. I used EVOO instead of butter for a healthier version.
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Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA
Living In: Atascocita, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 31, 2007
Made this for dinner tonight. My husband told me to make sure that I add this to the "I love that dish" recipe box we started when we got together. He asked twice if there was more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 10, 2007
My kids (18 & 16) got me to buy salmon so I bought a single fillet with the skin (just under 3/4 of a lb.) on. I found this recipe and was encouraged by the reviews. With only the single fillet I divided all the ingredients by 4. I used Kitchen Collection Quality Cajun Seasoning instead of the paprika, cayenne pepper, onion powder and white & black pepper. I also used a butter substitute and only halved that (it is what I had on hand). All of us agreed this was outstanding and we are already looking forward to doing it again. I love the reviews. They really help someone like me who had never cooked salmon before.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 9, 2007
My family LOVED this dish! My mother, the home economics teacher, even requested the recipe! I served it over individual mixed greens salad, but everyone wanted more of it as their entree. It will steal the show!
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Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 8, 2007
I have made this 3 times now with tilapia instead of salmon. The first two times I cooked it in the oven and it was great but the last time I tried it on stove using olive oil instead of butter and it worked even better. I did do what a lot of others are saying, I'm just sprinkling the spices on after I mix them. Wonderful dish!!! We will now have fish at home much more often. Thanks so much for this recipe.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 6, 2007
Loved this recipe. I used a creole seasoning blend from this site, search under 'creole seasoning blend' by Joselyn H for exact recipe. I lightly rubbed fish with olive oil and then dry rub. Then seared them in a med-high pan that had a little butter and olive oil until blackened both sides about 2 mins. Finished in the oven. Served on top of wilted spinach with garlic and mushrooms...perfect dinner!
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Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 3, 2007
One word - YUM!! I made this for the first time last spring for my hubby's b-day and we love it so much we have it at least once a month. I serve this along with the Avocado, Tomato and Mango salsa and jasmine rice. Delicious!! (It does have quite a bite to it, so if you don't care for spicy seasonings, cut down on the cayenne or skip this altogether.)
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 20, 2007
I don't know how it could get any better. I have shared this recipe with others, and after fixing it they say they will never cook salmon any other way. Absolutely Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 13, 2007
Delicious!
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Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 4, 2007
We enjoyed this very much! I made no modifications and thought it was perfect as-is. Very spicy but that's what I expected. Thanks for a great recipe!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 26, 2007
This had really good flavor, but it was a little bit spicy for my taste. I think I will use half the amount of cayenne next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 24, 2007
I omit the butter altogether (if you use a non-stick pan, you really don't need it) and adjust the cayenne down a bit so it's not quite so hot... but overall, fabulous! It's such a great flavour with the fish.
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Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2007
This was very easy and very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 16, 2007
What a delicious way to spice up the fish! I used Icelandic Char Fillets instead of salmon. (Also called Artic Char). It is in the salmon family but just a touch more oily (like trout). It was a pleasant change from salmon. The spices were not too spicey at all - - just enough "zing". I pan fried in a combination of olive oil and butter to reduce the smoke. 5-6 minutes per side was perfect. Don't be afraid to experiment with the spices - - anything goes!
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Photo by KOALAGIRL

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 5, 2007
Very good but spicy!
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Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 29, 2007
I have tried using several over the counter cajun spices and they are all flavorful but to salty. This mixture is perfect when sprinkled moderatly over the fish. Used this recipe to cook trout streamside on a hiking stove at high heat with skin and pin bones removed from fish. Final word... Delightful!!!
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 23, 2007
We find it much easier to do this with a cast iron skillet on the grill outside. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 20, 2007
This was really good, but SPRINKLE! It's pretty spicy, I had lots so I ROLLED it in the spice and it smoked up the kitchen so that we could hardly breathe! I was worried about how spicy it would be to eat because of that, but the flavor was great! Delicious, it will make me eat more healthy fish :) Thank you!
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Cooking Level: Expert

Home Town: Metuchen, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 25, 2007
Great!
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Photo by Autumn

Cooking Level: Intermediate

Home Town: Dry Ridge, Kentucky, USA
Living In: Cassadaga, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 13, 2007
I usually double this blackening mixture and keep it in a jar in my spice cabinet. I use it on all kinds of stuff. It also works as a fabulous low-cal low-carb substitute for bbq sauce... I'll mix it in with a little olive oil and wine or water, and mop it over chicken, then sprinkle on a little more before I remove it from the grill.. it's divine.
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Cooking Level: Expert

Home Town: Brookville, Pennsylvania, USA
Living In: Salt Lake City, Utah, USA

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