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    You are here: Home » Food » Seafood » Blackened Salmon Steaks on the Grill

    Blackened Salmon Steaks on the Grill

    April 14, 2022 By Mary Leave a Comment

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    Jump to Recipe

    The rich flavor of Blackened Salmon is enhanced with the herbal and earthy flavor of Blackened Seasoning. This Blackened Salmon Steaks Recipe is an easy and quick way to make grilled salmon in less than 30 minutes.

    Blackened salmon fillets on a plate.
    The dark color of blackened salmon is by design to give an earthy flavor using sugar in the seasoning.

    Blackened Seasoning is a specific seasoning that was created by Chef Paul Prudhomme to mimic grilled flavor in an oven or stovetop. And while we are actually using a grill (isn’t that ironic), the earthy flavor really complements the rich and buttery flavor of salmon.

    Jump to:
    • Buying Salmon
    • Tools
    • Preparation for Blackened Salmon
    • How to Grill Blackened Salmon
    • When is Salmon Done
    • Pairing Wine with Blackened Salmon
    • More Salmon Recipes
    • Grilled Blackened Salmon (Steaks) Recipe

    Buying Salmon

    When buying salmon, buy them pre-cut into salmon fillets. Ask the fish monger for the center cut so you have even sizes and you’re getting the thickest piece. The tail end of the salmon cooks faster and has less yield. Or you can follow our blackened salmon fillet recipe if you want to grill an entire fillet of salmon versus the smaller individual steak cuts.

    We also like to use thicker salmon species for this blackened salmon recipe to avoid overcooking them on the grill. So ideally Chinook (or King Salmon) or Atlantic Salmon. You can also replicate this recipe with Steelhead as well.

    For portions plan ⅓ pound per person. As the salmon grills, it will lose some of its weight. Also purchase skin on (it will be on one side of the salmon), the extra layer of skin on one side helps protect the salmon flesh as it grills over direct heat.

    Chef’s Tip: Ask the fish monger to remove the pin bones. Otherwise, you’ll need a good set of tweezers to pull out the pin bones yourself.

    Tools

    If you plan to cook a lot of fish on the grill you need a good fish spatula for the small fillets and an oversized spatula for flipping sides of fish.

    Grab a high quality instant read thermometer, like the Thermoworks Thermapen One. The most common reason people don’t like salmon (besides fish allergies) is because they overcook it! This can easily be avoided by cooking it to the proper temperature.

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    Preparation for Blackened Salmon

    Remove any pin bones using tweezers.

    Coat the salmon with olive oil as a binder for the dry rub.

    We use our classic Blackened Seasoning for this recipe. It’s a mix of sugar, herbs, and spices. For this recipe, plan 1 tablespoon of seasoning for each filet, and remember to generously apply the seasoning.

    4 raw salmon fillets
    Plan ⅓ pound fillets per person.
    4 seasoned salmon fillets
    Liberally Season both sides.

    Be sure the grill grates are clean and oiled! this prevents sticking from any creosote or old cooks on the grates.

    How to Grill Blackened Salmon

    The goal is to have a high heat and then to sear both sides. Starting with the flesh side, and finishing on the skin side until the salmon reaches your desired doneness.

    1. Prepare grill for direct (or one-zone) cooking using lump charcoal. Target 450 – 500 degrees Fahrenheit over direct heat. Typically this means your dome thermometer is at 400 – 425 degrees F.
    2. Place the blackened salmon, flesh side down, over the direct heat. Grill for 8 minutes. After 8 minutes, using a fish spatula, gently nudge the salmon to see if it will release from the grill grate. If it’s still sticky, check again after a minute. The salmon should release easily when the proper sear has occurred. Flip and grill over direct heat for additional 6 minutes or until the internal temperature of the salmon is 135 degrees for medium salmon. For medium rare remove when the internal temperature is 125.
    3. Remove from grill and let rest for 10 minutes to allow for carry over cooking. Optional: Finish with a squeeze of grilled lemon, and serve with your favorite sides.
    Grilled Blackened Salmon over direct heat.
    Direct Heat is the best way to grill salmon.

    You can also visit our full run-down on how to grill salmon.

    When is Salmon Done

    You can cook salmon like steak based on your preference of texture and flavor. We like our salmon cooked to medium rare. The USDA recommends cooking salmon to 145 degrees Fahrenheit. If you’re buying high quality salmon we recommend the following finishing temperatures.

    • Rare – 120 – 130
    • Medium Rare – 130 – 140
    • Medium – 140 – 150
    • Medium Well – 150 – 160 – Not recommended
    • Well Done – 160 – Not recommended

    Pairing Wine with Blackened Salmon

    Not all fish deserves a white wine. Salmon is especially versatile and can pair nicely with a number of earthy red varietals like Oregon and French Pinot Noir, Gamay Noir (especially Beaujolais), and even Cabernet Franc.

    Grilled Blackened Salmon on plate with grilled lemon.

    The earthy flavors of the blackened salmon seasoning and grilled notes are perfect with sparkling wine, they also work well with a big oaky Chardonnay or even a crisp dry Riesling.

    More Salmon Recipes

    • Perfect Grilled Salmon
    • Grilled Whole Blackened Salmon
    • Maple Chipotle Cedar Plank Salmon
    • Grilled Salmon with Orange Maple Glaze
    • Easy and Tender Smoked Salmon
    Blackened salmon fillets on a plate.

    Grilled Blackened Salmon (Steaks) Recipe

    A grilled blackened salmon recipe with the rich, herbal, and earthy flavor of blackening seasoning. Quick and easy grilled salmon recipe.
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Resting Time: 10 minutes
    Servings: 4 people
    Calories: 263kcal
    Author: Mary Cressler | Vindulge
    Cost: $25

    Equipment

    • 1 Fish Spatula

    Ingredients

    • 4 pre-cut salmon fillets, approx ⅓ pound for each fillet, pin bones removed
    • 2 tablespoons extra virgin olive oil
    • ¼ cup blackened seasoning
    Prevent your screen from going dark

    Instructions

    • Preheat Grill: Prepare grill for direct (or one zone) cooking using lump charcoal. Target 450 – 500 degrees Fahrenheit over direct heat. Typically this means your dome thermometer is at 400 – 425 degrees F.
    • Season Salmon: Apply the olive oil to the salmon fillets. Liberally apply the dry rub, about 1 tablespoon per fillet.
    • Grill Salmon: Place the salmon, flesh side down, over the direct heat. Grill for approx 8 minutes. After 8 minutes, gently nudge the salmon using a fish spatula to see if it will release from the grill grate. If it’s still sticky, check again after another minute. The salmon should release easily when the proper sear has occurred. Flip and grill over direct heat for additional 6 minutes or until the internal temperature of the salmon reaches 135 degrees for medium salmon. See notes for temperature guide.
    • Remove from grill and let rest for 10 minutes to allow for carry over cooking. Optional: Finish with a squeeze of grilled lemon, and serve with your favorite sides.

    Notes

    When buying salmon:
    • Plan ⅓ pound per person pre cook weight
    • Ask the fish monger to remove the pin bones
    • Look for Chinook (or King), or Atlantic salmon
    When is salmon done? You can cook salmon like steak based on your preference of texture and flavor. We like our salmon cooked to medium rare. The USDA recommends cooking salmon to 145 degrees Fahrenheit. Use a good instant read thermometer like the Thermoworks Thermapen One (product review) for the most accurate temperature.
    • Rare – 120 – 130
    • Medium Rare – 130 – 140
    • Medium – 140 – 150
    • Medium Well – 150 – 160 – Not recommended
    • Well Done – > 160 – Not recommended
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 263kcal | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 4002mg | Potassium: 695mg | Vitamin A: 57IU | Calcium: 17mg | Iron: 1mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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