Grilled Blackened Salmon – CANNING AND COOKING AT HOME

     We set the coals of our Big Green Egg off to the side for an indirect fire under the salmon. Using non stick foil we made a lipped edged surface for the salmon to lay on while grilling.  We really like the taste of this salmon. This salmon has a spicy little Cajun kick to it and the honey is the perfect sweet to the overall flavor. This blackened salmon is the perfect recipe to try.  Enjoy! Diane 

Ingredients: 
Salmon 

•  1.5 pounds fresh salmon

Salmon Rub – mix together & set aside 

•  1 teaspoon smoked paprika
•  1/2 teaspoon garlic powder 
•  1/2 teaspoon salt 
•  1/4 teaspoon onion powder
•  1/4 teaspoon oregano 
•  1/4 teaspoon parsley
•  1/4 teaspoon black pepper 
•  1/8 teaspoon cayenne pepper 

Honey Butter – mix together & set aside 

•   2 Tablespoons softened butter
•   1 Tablespoon honey 

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   Directions: 

1.    Heat grill to medium high heat (around 350F-400F.) 
2.    Pat the salmon dry with paper towel.
3.    Right before grilling, lay salmon skin side down on non-stick foil.
4.    Sprinkle the rub mixture onto the flesh side of salmon and gently rub into salmon. 
5.    Place foil with salmon onto grill and let salmon cook 6-8 mins; until the salmon releases to flip over.
6.    Grill skin side up for another 1-2minutes.
7.    Remove the salmon when internal temperature reaches 145F. 
8.    Gently place dollops of the honey butter around the top of salmon.
9.    Serve immediately with lemon wedges. 

Recipe adapted from: joyful healthy eats