Sanibel Blackened Salmon

How to make Sanibel Blackened Salmon Recipe - I met Annie Swartz in Florida while on vacation. She is the seafood manager at a grocery store in Sanibel. I asked her if they had any blackening seasoning in the store and she enthusiastically gave me a paper with her own recipe. I promptly requested to use the recipe in this book and she was more than happy to contribute. I couldn’t wait to get back home to try it. Simply amazing. Thanks Annie!

Serves: 4

Ingredients:
1 1/2 pounds wild Alaskan salmon, skin on
Annie’s Blackening Spice (see below)
Cooking spray
1/2 cup Maggi Sweet Chili Sauce

Annie’s Blackening Spice:
3/8 cup sweet paprika
1/4 cup salt
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp cayenne pepper
1 tbsp white pepper
1 tbsp black pepper
1 tbsp dried thyme
1 tbsp dried oregano

Method:
Prepare the blackening spice: combine all ingredients in a bowl and mix well.

Set up cooker for direct heat grilling at high heat.

Place a large cast-iron skillet directly over the heat source and get it really hot.

Cut the salmon into 6 oz. steaks. Coat the flesh of the salmon liberally with the seasoning.

Hit the skillet with cooking spray. You should see the pan smoke right away.

Add the salmon to the skillet, flesh side down, you want lots of smoke coming from the pan. Cook for 2 minutes.

When the salmon easily releases from the skillet, take the salmon out of the pan and move to the cool side of the grill to cook indirectly (with the lid on) for 8 minutes, skin side down.

Remove from the grill when the salmon reaches 140 degrees F internal temperature.

Brush on the sweet chili sauce. Serve immediately.