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Blackened

  • Thread starter Thread starter honeylemon
  • Start date Start date
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honeylemon

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A popular Cajun-style cooking method in which seasoned foods are cooked over high heat in a super-heated heavy skillet until charred.
 
We do blackened fish often., And really enjoy it. Also low and slow Bar-B-Que at least once each week. Red meat is good food, now green meat not so good. CF:D
 
I do a "blackened salmon" occasionally but after the initial charing it's finished off in the oven. Both oven and burner wide open BTW. Use a ovenproof iron skillet that can go directly to the oven.
 
JP.I haven't tried the blackened salmon. It does sound good. Do you use the same kind of seasoning with the salmon? We do mostly catfish and tilapia. I cook mine outside on the grill, because of all the smoke. Keeps the wife happy. I have a cast iron griddle I place on the grill. CF:)
 
ChileFarmer said:
JP.I haven't tried the blackened salmon. It does sound good. Do you use the same kind of seasoning with the salmon? We do mostly catfish and tilapia. I cook mine outside on the grill, because of all the smoke. Keeps the wife happy. I have a cast iron griddle I place on the grill. CF:)
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CF - I do mine on a gas grill with a sideburner. Seasoned only with pepper or lemon-pepper by Mrs. Dash. I'm on a salt free diet because of heart problems. Turn on all burners (grill and side) to full. Get that iron skillet coated with olive oil smoking hot on the sideburner with the grill set to both burners (500 - 600 degrees). Drop your salmon into the skillet skin side up. Let it burn 2 - 3 minutes then turn (show side up) and put it into the grill and close it for 9-10 minutes.
 
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