Blackened salmon

[fknhippie]

seems easy enough, coat with butter, face down on a hot skillet...but how do you know when it's done.

Nothing worse than over cooked salmon.

 

[fknhippie]

You guys were fucking useless on this topic.

 

[nolehusker]

You guys were fucking useless on this topic.

LOL yeah. For blackened I go by when the "crust" is formed and if I'm using a cast iron when the meat lets go and I can easily flip it. Usually around 2-3 minutes per side.

 

[fknhippie]

I had trouble getting the grill hot enough to get a good crust, not sure i want to try it in the house. The smell will be there all winter.

 

[packerzrule]

"blackened" salmon??

 

[nolehusker]

I had trouble getting the grill hot enough to get a good crust, not sure i want to try it in the house. The smell will be there all winter.

Do you have a charcoal chimney? You can cook it on top of that. That's how I sear my steaks. Cooking time may be a little less on that.

 

[DHoey]

You guys were fucking useless on this topic.

Trial and error. A lot would depend on the thickness of your fish, king salmon is twice as thick as coho or sockeye. Usually you can peek in with a fork and see if the meat is still translucent, just poke in and twist a little.

How'd your's turn out?