How to Make Perfectly Blackened Salmon on the Grill

As summertime approaches, I get excited to fire up the grill and enjoy delicious grilled meals. One of my absolute favorites is blackened salmon When done right, the salmon gets an amazing charred, spicy crust on the outside while the inside remains moist and flaky Grilled blackened salmon is easy to make, packed with flavor, and so satisfying.

In this comprehensive guide, I’ll share my proven step-by-step method for making mouthwatering blackened salmon on the grill. You’ll learn how to choose the right salmon fillets, make a zesty blackening spice rub, nail the grilling techniques, and serve it up with perfect side dishes. Let’s get grilling!

What is Blackened Salmon?

Blackened salmon refers to salmon that is coated in a blend of bold Cajun spices and then seared at high heat to create a crispy, charred crust on the outside of the fish. This cooking technique was developed in Louisiana and adds incredible depth of flavor along with a nice kick of heat. Traditionally it was cooked in cast iron skillets, but it works beautifully on the grill too. The blackened exterior provides a nice textural contrast to the moist flaky salmon inside.

Choosing the Right Salmon for Blackening

The first step to perfect blackened salmon is selecting high-quality salmon fillets Here are some tips for picking the right fish

• Go for thick cuts, at least 1 inch thick. Thinner pieces will overcook too fast on the grill before the spices blacken.

• Wild-caught salmon like sockeye are ideal. They have the best flavor and texture for grilling.

• Get fillets with the skin on. The skin prevents sticking and crisps up nicely.

• Pick evenly sized and shaped fillets. So they cook at the same rate.

• Ensure the salmon is optimally fresh. You want to eat it within a couple days of purchasing for best results.

Splurging on fresh, wild-caught salmon makes a big difference you can taste in the final dish!

Creating the Perfect Blackened Salmon Rub

The spice rub provides all that intense flavor in blackened salmon. My go-to homemade blend is:

• 1 Tbsp smoked paprika (for depth)
• 1 tsp kosher salt (to season)
• 1 tsp onion powder (aroma)
• 1 tsp garlic powder (richness)
• 1 tsp cayenne pepper (heat)
• 3/4 tsp white pepper (mild kick)
• 3/4 tsp black pepper (essential flavor)
• 1/2 tsp dried oregano (herbal quality)
• 1/2 tsp dried thyme (earthy tones)

Simply mix the spices together until well combined. Store leftover rub in an airtight container.

Step-By-Step Grilling Process

Grilling blackened salmon is easy once you know the secrets. Follow these simple steps:

1. Prep the Grill

• Setup a two-zone fire for direct and indirect heating.
• Ideal temp: 400°F direct heat, 300°F indirect heat.
• Give your grill 20-30 minutes to fully preheat.

2. Prep the Salmon

• Pat fillets dry with paper towels.
• Brush lightly with oil or melted butter.
• Generously coat all sides with the spice rub.
• Let sit 5 minutes so spices stick.

3. Quickly Sear the Salmon

• Place fillets skin-side down on direct heat.
• Sear 2-3 minutes until a blackened crust forms.
• Briefly sear the top side too if desired.

4. Finish Cooking Indirectly

• Move salmon to indirect heat, skin-side up.
• Close grill lid and cook until done.
• Target 145°F internal temperature.
• Time varies by thickness – around 6-8 minutes typically.

5. Rest and Serve

• Let salmon rest 5 minutes before eating.
• The residual heat finishes cooking it.
• Serve the blackened salmon warm with your favorite sides.

It really is that easy to make crazy delicious grilled blackened salmon at home!

Handy Pro Tips and Tricks

Keep these additional pro tips in mind for salmon success:

• Ensure grill grates are very clean and well-oiled to prevent sticking.

• Use a spray bottle to control any flair ups from the fatty salmon skin.

• Rotate the fillets halfway through indirect cooking for even exposure.

• Brush on extra oil/butter if fillets look dry during cooking.

• Check doneness with an instant read thermometer for best accuracy.

• Once on indirect heat, resist the urge to move or flip the fillets.

• Allow fish to rest 5 minutes so heat distributes evenly.

Mastering these professional techniques leads to tender, flaky salmon encased in a crispy, jet black crust every single time.

Best Wood Choices for Enhancing Flavor

The smoke flavor imparted by certain wood types can really boost grilled salmon. I like using:

• Alder – Light, sweet, works with anything.

• Apple – Fruity aroma, nice with salmon.

• Cherry – Mildly sweet kiss of smoke.

• Maple – The classic smoke for salmon.

• Pecan – Rich, nutty, but not overpowering.

• Oak – Strong yet balanced, great with bolder flavors.

Soak wood chips in water for 30 minutes before adding onto hot coals to generate steady smoke. Experiment to find your favorite wood variety for smoking salmon.

Perfect Pairings and Sauces

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
• 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 Handling Raw Salmon

When prepping raw salmon, follow these safety guidelines:

• Thoroughly wash hands, prep tools, and surfaces before and after use.

• Prevent cross-contamination by keeping raw salmon separate from ready-to-eat foods.

• Discard any marinade used on raw salmon.

• 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’re fully prepared with the secrets to making incredible grilled blackened salmon at home! From choosing the right fillets to nailing the spice rub and grilling techniques, you’ll be serving up gourmet seafood creations in no time. Surprise your family with the irresistible combination of moist, flaky salmon encrusted in flavorful Cajun spices fresh off the grill.

To achieve a blackened crust on salmon, you’ll need to cook it in a hot skillet for about 2-3 minutes per side, depending on the thickness of the fillets.

Salmon grilling time depends on thickness and desired doneness, but a general guideline is 3-4 minutes per side for every half-inch of thickness. For a 1-inch thick piece, grill for about 12 minutes total.