Grilled Blackened Salmon – canning and cooking at home

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We put the coals of our Big Green Egg aside to create an indirect fire under the salmon. Using non-stick film, we have created a ridged surface for the salmon to lie on while grilling. We really like the taste of this salmon. This salmon has a tangy little Cajun kick, and the honey is the perfect sweetness for the overall flavor. This Blackened Salmon is the perfect recipe to try. Enjoy! diane

Ingredients:
Salmon

  • 1.5 pounds of fresh salmon

Salmon Grater – mix together and set aside

  • 1 teaspoon smoked paprika powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon parsley
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Honey butter – mix together and set aside

  • 2 tablespoons softened butter
  • 1 tablespoon of honey

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directions:

  1. Heat the grill to medium-high heat (approximately 350-400°F).
  2. Pat the salmon dry with a paper towel.
  3. Just before grilling, place the salmon skin-side down on non-stick foil.
  4. Sprinkle the rub mixture onto the flesh side of the salmon and gently rub the salmon.
  5. Place the aluminum foil with the salmon on the grill and let the salmon cook for 6-8 minutes. until the salmon detaches and turns over.
  6. Grill skin-side up for another 1-2 minutes.
  7. Remove the salmon when the internal temperature reaches 145°F.
  8. Gently smear a dollop of honey butter around the top of the salmon.
  9. Serve immediately with lemon wedges.

Recipe adapted from: happy, healthy food

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