Recipe: Blackened Salmon or Steelhead

It isn’t so much that I felt twenty dollars for a small filet of blackened salmon served with a salad was necessarily out of line. It was more that I really enjoyed it, and did not want to get it only when I happened to be at a restaurant that serves this delicacy.

Salmon is not particularly difficult to prepare. Some recipes are more complex than others, of course, and some are better than others.

The objective with most of these recipes is to have the salmon remain moist. Blackened salmon, however, is a bit dryer and flakier, and quite flavorful.

I figured I would have to give it several tries before finally getting it correct. That didn’t happen. My first attempt came out so good that I have not adjusted the recipe since, except that sometimes I use steelhead instead of salmon. I actually prefer the steelhead.