Grilled Blackened Salmon
Roxanne L Andersen-Bridges
if you don't have a chimney fire starter do yourself a favor and get one. It will save you money cause you use regular charcoal and coals get hotter faster.Let the charcoal turn gray before you dump them and your ready to start grilling, always oil up your grill before you cook.
A good rule of thumb on fish if it's over 1/2" thick filet it.
How to Make Grilled Blackened Salmon
- Perpare your grill, take the grill rack out. I use charcoal I have a chimney charcoal firestarter which I love no lighter fluid that gives the food a bad taste. Crumpable up a couple sheets of newspaper and stuff the paper in the very bottom so it's underneath where the charcoal will sit. Fill the chimney with charcoal put the chimney in the bottom of your grill the same place where your going to dump the charcoal when ready. Light charcoal.
- While the charcoal is getting ready wash and cut the squash and zucchini, I cut mine lenghtwise instead of slices, you will get 4 long planks out of each. Brush with olive oil and add whatever you like to season with or put the blackened seassoning on them. Salmon on the meat side brush with olive oil and sprinkle with blackened seasoning to your liking the more you put the hotter in taste it will be.
- Charcoal ready to dump be careful you need a hot pad. Put the grill rack back on overtop of the charcoal. Take a paper towel and put oil on it to grease the grill before you put any food on it. Put the squash and zucchini oiled side down on the grill, then put the salmon oiled side down. Oil and season the veggies on this side now, close the lid on grill. In about 2-3 minutes turn your food at an angle to make the pretty diamond pattern, cook another 2 minutes and then with a metal spatula flip all the food over, put the lid back down for 2 minutes the fish should be done check the veggies it depends on how thick the planks are as to how long it will take them to get done.