Blackened Salmon

Servings 4 servings


  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons ghee melted (or use olive oil)
  • 4 wild salmon filets 6-oz.


  • COOKING INSTRUCTIONS: Preheat indoor or outdoor grill to HIGH.
  • In a small bowl, combine all spices (I know it looks like a lot of seasoning, but that’s because we’ll be heavily seasoning each fillet); spread mixture on a plate or in a shallow bowl.
  • Brush melted ghee on all sides of each salmon fillet then dip in spice mixture, covering all sides. Grill salmon for 5 to 7 minutes per side.


SERVING SUGGESTION: Garlicky sautéed spinach and Cajun Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam” rice till tender; drain; add Creole seasoning, salt and pepper to taste and fluff with a fork).
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