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Learn How to Blacken Salmon on the Grill?
Do you want a kitchen confidence booster in your cooking place? Well! Making the Blackened Salmon on the grill might be a great idea and that’s why you should learn how to blacken salmon on the grill. As fillets of salmon that are seasoned with a lot of spices and pan-seared to flaky perfection can take you in another world of taste and flavor.
Along with it, cooking the Salmon with this method is quite very simple and also provides you with restaurant-type scrumptious. So you can certainly try this fish with the Blackened method now, whenever you have a family gathering or friends reunions in your home.
In this blog, we are going to discuss how to make Blacken Salmon on the grill. But for this, you have to understand first what does “Blackening” mean? So let’s start with this.
What do you mean by Blackening?
Blackening is a cooking technique that you may use with any firm-bodied fish such as Salmon. However, it is famous for chicken too. You have to brush the fillets of the fish with butter, remember that it should be to turn them dark more on that momentarily.
After that, you have to coat them with a blend of herbs and spices usually referred to as blackening seasoning. While blackening the Salmon, it is not burned. Instead, the color may come from the milk solids in the butter by deep toasting. In addition, the spices char when your salmon hits the hot grill grates.
The butter will also help the spices to crisp up from the outside while the inside one stays moist at the perfect level.
How do you make Blacken Salmon on the Grill?
When you have a decently stocked spice cabinet and a well-built skillet, you are 99 percent on the way to making a perfect Blackened salmon.
It is a well-loved and healthy supper ingredient available at home and the blackened preparation can be one of your most favorites. This fish is very high in omega_3 fatty acids, proteins, and potassium that are very beneficial for health.
- Blackening Spices:
It may include salt, garlic powder, cayenne, oregano, thyme, onion powder, and paprika. With all these spices a flavorful and lightly spicy mixture is ready that gives you an irresistible flavor in your salmon.
It will certainly help your spices to stick to the salmon fillets and it is also very important to the blackening technique.
- Brown Sugar:
It is a secret ingredient that can be a delicious addition to your rub.
You may like the bright and finishing squeezing of lemon juice on the top of your salmon when you give it a final touch.
- Put the salmon on a large plate in such a way that the flesh-side up and tap dry it.
- Take a small bowl, and stir the brown sugar, salt, onion and garlic powder, paprika, thyme, cayenne, and oregano together.
- Take another medium-sized bowl and melt the butter. Brush the butter on the flesh side of the fillets and then sprinkle this side evenly with the prepared spice mixture. It is better to lightly pat the spices to adhere as required.
- Heat your grill or a large cast-iron skillet, or a similar heavy-bottomed pan on medium heat. If it seems that things start to get smoky, then turn on the exhaust and open the window.
- Once your cooking utensil gets hot enough (you can check by putting a droplet of water, it must have to dance on its surface) working quickly but generously, put the fillets on it, one at a time, by flesh-side down. You have to cook it for 2 to 3 minutes without disturbing the salmon fillets unless their surface is blackened. Then, you have to flip each piece of salmon very carefully.
- Continue cooking the fillet on medium heat, unless its skin becomes crispy. Your fish is completely cooked through, in about 5 to 6 additional minutes as it depends on the thickness of the fillets.
- Note that the fillets must reach the internal temperature of 145 degrees F on an instant-read thermometer and you can flake them easily with a fork from their thickest part.
- Your blackened salmon is ready, squeeze lemon over the fillets, and then transfer them to the serving plates. Serve them instantly with a drizzle of some fresh thyme.
Amazing Tips for Making Perfect Blackened Salmon
Here are some of the amazing tips for you to make a perfect blackened salmon.
- Keep your Salmon Cold: note that the butter may adhere better with cold fish, so keep your salmon in the fridge unless you are all ready to start the recipe.
- Use a Preheat grill or pan: you have your grill or pan to be extra hot so that the salmon gets blackened properly and does not stick to the grill’s or pan’s surface. You can also use a heavy-bottomed, sturdy pan or maybe a cast iron skillet for better results.
- Do not Move the Salmon: when you first put your fish to the grill or pan, never move it around them. Let it cook for a few minutes so that it can form a delightful butter or spice crust.
Some recipes available on the internet also suggest you add some oil to the pan, but we do not find it that necessary. Brushing the fillets with butter before drizzling the seasoning spices, combined with the natural fats on the salmon’s flesh itself might be enough to cook the fish.
Moreover, as long as your cooking utensil, whether it is a pan or a grill, is hot and nice, you do not have to worry about the issue of stickiness. We hope that you got the idea of how to blacken salmon on the grill by now, so start grilling for your family or friends now and impress them with your cooking skills.