Perfectly savory with just the right amount of heat, this grilled blackened salmon is the best dinner around. It’s simple to make and only takes 30 minutes, so it’s a great choice for this week’s meal plan.
For seafood lovers, blackened salmon fresh off the grill is a downright treat When that tender salmon gets bathed in Cajun-style blackening spices and kissed with heat, it becomes an irresistible meal that will have the whole family begging for more
In this comprehensive guide, we’ll cover everything you need to know to make mouthwatering blackened salmon on the grill You’ll get my tried and true step-by-step method, pro tips for nailing that signature blackened crust, how to pick the right fillets, the best wood for flavor, and so much more.
So let’s get fired up about fabulous grilled blackened salmon!
What is Blackened Salmon?
Blackened salmon is salmon that has been rubbed with a mix of strong Cajun spices and then quickly seared over high heat to give the outside a tasty, charred “blackened” crust.
This cooking method originated in Louisiana and adds incredible depth of flavor to salmon along with a nice bit of heat and spice. The crust also provides texture contrast to the flaky salmon inside. It was traditionally done in a cast iron skillet, but works magically on the grill too.
Some key tips for achieving perfect blackened salmon:
- Use a spice blend with paprika, herbs, garlic, onion, and cayenne pepper
- Sear the salmon over direct high heat to blacken the spices
- Finish cooking over gentler indirect heat
- Target medium rare doneness to prevent dryness
Now let’s get into the nitty gritty of how to nail delicious blackened salmon off the grill!
Picking the Right Salmon Fillets
Success starts with choosing the right salmon to blacken. Here are some tips:
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Go thick – At least 1 inch thickness holds up best on the grill. Thinner fillets overcook too quickly.
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Wild is ideal – Wild caught salmon like sockeye has the best flavor and texture for grilling.
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Skin on – Keeping the skin on prevents sticking and adds flavor as it crisps.
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Evenly shaped – Pick fillets that are evenly thick so they cook at the same rate.
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Fresh – Salmon tastes best when optimally fresh, so consume within a couple days of purchase.
Investing in high quality, fresh, wild-caught salmon makes a big difference in the finished results!
Creating the Perfect Blackened Seasoning
A good blackening seasoning blend is key for flavoring the salmon. Here’s my go-to blend:
- 1 Tbsp smoked paprika (provides depth)
- 1 tsp kosher salt (just enough to season)
- 1 tsp onion powder (adds aroma)
- 1 tsp garlic powder (extra richness)
- 1 tsp cayenne pepper (brings the heat)
- 3/4 tsp white pepper (some kick)
- 3/4 tsp black pepper (essential flavor)
- 1/2 tsp dried oregano (herbal notes)
- 1/2 tsp dried thyme (earthy tones)
Mix the spices together until well incorporated. Store any extra in an airtight container for future salmon dinners.
Now we’re ready to start grilling!
Grilling Process for Blackened Salmon
Follow these simple steps for perfect blackened salmon off the grill every time:
1. Prep the Grill
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For best results, setup a two-zone fire with direct and indirect heat zones.
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Ideal temp: 400°F direct heat, 300°F indirect heat.
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Allow 20-30 minutes for grill to fully preheat.
2. Prep the Salmon
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Pat the fillets dry with paper towels.
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Brush lightly with avocado oil or melted butter.
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Generously coat all sides with the blackening seasoning.
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Let sit 5 minutes for spices to adhere.
3. Sear the Salmon
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Place fillets skin-side down over direct heat.
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Sear 2-3 minutes until blackened crust forms.
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Sear the top briefly if desired.
4. Finish Cooking
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Move salmon to indirect heat, skin-side up.
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Close grill lid and cook until done.
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Target 145°F internal temperature.
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Time will vary based on thickness – approx. 6-8 minutes.
5. Rest and Serve
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Let salmon rest 5 minutes before serving.
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The residual heat finishes cooking it.
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Serve salmon warm with your favorite sides and salad.
And that’s all it takes for gorgeous grilled blackened salmon!
Handy Pro Tips and Tricks
Here are some additional professional tips to ensure salmon success:
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Make sure grill grates are ultra clean and well-oiled to prevent sticking.
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Use a spray bottle to tame any grill flare ups from the fatty salmon skin.
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Rotate the fillets halfway through for even exposure to indirect heat.
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Brush on a little extra oil/butter if fillets look dry while cooking.
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Test doneness with an instant read thermometer for best accuracy.
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Resist the urge to move or flip the fillets once indirect cooking.
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Allow a 5 minute rest for the heat to evenly distribute within the salmon.
Mastering these pro techniques leads to tender, flaky salmon encased in a crispy, jet black crust every single time.
Best Wood Options for Grilling Salmon
The smoke flavor imparted by various wood choices can really enhance grilled salmon. I recommend these types:
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Alder – Light, sweet, works with anything.
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Apple – Fruity aroma, nice with salmon.
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Cherry – Mildly sweet kiss of smoke.
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Maple – The classic smoke for salmon.
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Pecan – Rich, nutty, but not overpowering.
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Oak – Strong yet balanced, great with bolder flavors.
Soak wood chips in water for 30 minutes before tossing onto the hot coals to generate steady smoke. Play around with different wood varieties to find your favorite.
Perfect Pairings and Sauces for Salmon
A beautifully grilled blackened salmon fillet needs only a few simple sides to create a complete meal. Here are some of my favorites:
Sides:
- Rice pilaf or risotto
- Roasted asparagus or broccoli
- Garlic mashed potatoes
- Sweet potato fries
- Outdoor-grilled corn on the cob
Sauces:
- Lemon dill aioli
- Cajun remoulade
- Honey mustard glaze
- Avocado salsa
- Chili lime butter
- Berry chutney
Get creative mixing and matching complementary flavors to highlight your masterfully grilled salmon.
Safety Tips for Grilling Salmon
When handling raw salmon, be sure to follow these safety guidelines:
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Wash hands and prep tools thoroughly before and after use.
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Prevent cross-contamination by keeping raw salmon separate from ready-to-eat foods.
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Discard any marinade used on raw salmon.
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Cook salmon to 145°F internal temperature to eliminate bacteria.
Taking these precautions reduces the risk of foodborne illness.
Grilled Blackened Salmon Perfection
Now you have all the secrets to making crazy delicious grilled blackened salmon at home! From selecting the ideal fillets to nailing the seasoning and grilling technique, you’ll be serving up five-star seafood creations in no time. Surprise your family with the magical combination of flaky salmon layered with the incredible Cajun flavors of perfectly grilled blackened fish.
How Long to Grill Blackened Salmon
It takes approximately 10-15 minutes to grill blackened salmon.
First, sear the salmon over direct heat for three to four minutes to give it a nice crust. Next, a final 6-8 minutes over indirect heat finishes cooking the meat. Watch the fish’s temperature and take it out when it reaches 145 degrees F.
Tips for Grilling Blackened Salmon
Here are some tips for grilling blackened salmon. Putting fish on the grill can be hard because it sticks to the grates. These tips should help you cook the fish just right!
- Oil your grates. If you use a little avocado, vegetable, or canola oil for high heat, your fish will not stick to the grates. Also, it will help that great crispy blackened crust form while it’s cooking.
- Cook to temperature. The time guidelines on the recipe are just guidelines. The thickness of your salmon may be different from what was tested, and the temperature of your grill may be higher or lower. To get the best results, use an instant-read thermometer to keep an eye on your fish’s internal temperature.
- Any blackened seasoning will do. You can use a store-bought blackened seasoning instead of the homemade one in this recipe if you already have a favorite.
How To Grill Blackened Salmon |ChefBiz 4K
FAQ
How long does salmon need to be on the grill?
What is the difference between blackened salmon and grilled salmon?
Do you put salmon directly on grill or foil?
How do you grill salmon without drying it out?
How do you cook blackened salmon on a grill?
Flip the salmon over and move it to the indirect heat side of the grill. Continue to cook the fish until the internal temperature of the fish reaches 145 degrees F as measured with a meat thermometer. This time may vary depending on how thick your filets are. Serve. Remove the grilled blackened salmon from the grill to a serving platter.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How do you blacken salmon?
Helps the spices stick to the salmon pieces and critical to the blackening technique. Lemon. I love a bright, finishing squeeze of lemon juice over the top of my salmon. Pat the salmon fillets dry, melt the butter, and stir the blackening rub ingredients together. Brush the butter over the fillets. Top each fillet with the rub mixture.
How do you cook salmon fillets with blackening rub?
Pat the salmon fillets dry, melt the butter, and stir the blackening rub ingredients together. Brush the butter over the fillets. Top each fillet with the rub mixture. I like to use a little spoon to scatter it on, then pat it with my fingers. Start the salmon fillets flesh (spice)-side down in a hot pan.