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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoon(s) paprika |
2 teaspoon(s) cayenne pepper |
2 teaspoon(s) dried thyme leaves |
1 teaspoon(s) dried oregano leaves |
1 teaspoon(s) dried basil leaves |
1 tablespoon(s) lemon pepper |
1 tablespoon(s) onion powder |
1 teaspoon(s) garlic salt |
1 1/2 teaspoon(s) black pepper |
salmon fillets, boneless and skinless |
1 cube(s) butter, melted |
Directions:
1. Mix all dry ingredients and place in a parmesan cheese shaker (this makes enough for 6 to 8 servings - store unused mixture in a dry container).
2. Clean salmon (remove all brown areas) and pat dry with paper towels.
3. Melt butter and spoon over 1 side of fillets and coat with blackened seasoning. Refrgerate until butter hardens. Flip fillets over and repeat.
4. Coat cast iron skillet with Pam and place on hot grill; cover for 10 minutes without opening grill.
5. Reheat butter. Place fillets in hot skillet and pour melted butter over fillets; cover grill and cook for 5 to 7 minutes; turn fillets, cover and cook for additional 5 to 7 minutes..
6. Note: I like to pour a mixture of melted butter, lemon juice, garlic salt and capers over cooked fillets, but it's not necessary.
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