Blackened Salmon is one of my favorite ways of grilling Chinook and Coho lately. Our friend Chris from Brookings, Oregon sent me a few really great photos that really get me motivated to make it again!
The trick with any salmon recipe cooked on a grill is the temperature and timing. I prefer a hot cast iron, same as Chris. Cast iron is slow to heat, but gives an even heating surface. I like to test the cast iron temperature by splashing a little water on. If it sizzles and boils off immediately, you are on the right track. Every grill is different, so there will be a little trial and error if you are cooking on a cast iron the first time.
Blackened Salmon Rub Ingredients
![](https://riptidefish.com/wp-content/uploads/2020/09/blackened-salmon-ingredients.jpg)
This is a great pic of the ingredients. Go heavy with the paprika, and adjust the garlic powder, onion powder, chili powder and other ingredients based on your preference.
![](https://riptidefish.com/wp-content/uploads/2020/09/blackened-salmon-grill-766x1024.jpg)
Grilling Blackened Salmon
Drench all the non-skin areas of the fillet in the blackening season. Shake off once the cast iron has been heated to your liking, drizzle a little olive oil or butter in the pan and place the salmon skin-side up to get the top to blacken. Give it half the cook time before flipping it skin-side down. Take a fork and pull apart one piece to ensure it’s cooked through. A very slight translucence is fine because it will continue to cook. Be vigilant and monitor the grill during the cooking time… nobody likes overcooked salmon!
![Blackened Salmon Recipe](https://riptidefish.com/wp-content/uploads/2020/09/blackened-salmon-cooking-1.jpg)