Pat salmon dry. Measure thickness of fish. Combine seasoning rub and brown sugar in a small bowl. Brush both sides of salmon with butter; coat both sides with seasoning mixture.
Smoky blackened salmon gets even better when its grilled on a cast iron pan with a homemade blackened seasoning.
Servings and Ingredients
|2 (4-oz. each) skinless Wild Alaska Salmon, 1/2-to-1-inch-thick|
|2 tbsp. chili lime seasoning rub|
|1 tbsp. Hy-Vee brown sugar, packed|
|2 tbsp. Hy-Vee salted butter, melted|
|Lime zest, for garnish|
|Lime wedges, for garnish|
|2 c. spring mix, lightly packed|
|1 avocado, seeded, peeled, and cut into wedges|
|½ c. Hy-Vee grape tomatoes, halved|
|2 tbsp. Hy-Vee Short Cuts chopped red onions|
|¼ c. Hy-Vee Select white balsamic and honey vinaigrette|
Things To Grab
- Paper towels
- Small bowl
- Silicone pastry brush
- Charcoal or gas grill
- 8-inch cast iron skillet
- Meat thermometer
- Medium bowl
Preheat a charcoal or gas grill for direct cooking over high heat. If using a charcoal grill, remove grill rack from the grill and place an 8-inch cast iron skillet directly on the hot coals. If using a gas grill, place skillet on grill rack. Heat for 5 to 10 minutes.
Add salmon to skillet. Sear for 2 to 3 minutes for 1/2-to-3/4-inch-thick fillets, or 3 to 4 minutes for 1-inch-thick fillets or until deeply browned. Carefully flip fillets and grill until fish easily flakes when tested with a fork (145 degrees). Garnish salmon with lime zest and lime wedges, if desired. Serve with Avocado-Tomato Salad.
Avocado-Tomato Salad: Toss together spring mix, avocado, grape tomatoes, and red onions in a medium bowl. Just before serving, toss with Hy-Vee Select white balsamic and honey vinaigrette. Divide between two serving bowls and serve with Blackened Salmon
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 95mg
- Sodium: 1270mg
- Total Carbohydrates: 27g
- Protein: 26g