First Attempt: Blackened Salmon

With the 4th being an off day for me, I spent a lot of time with the family at the pool and doing odd projects around the house, so we wanted an easy but tasty dinner. So what better excuse to begin exercising the rubs I got from @TN_Sister_State ? When I first opened the package, I didn’t realize that the Streamside Angler was a blackening seasoning – but when I was preparing dinner, I realized I needed to plan on making salmon two ways as the blackening spice was most likely going to be too spicy for the little one.

So – for the blackened salmon, I got the large egg set to 375, raised direct and then warmed up my Lodge Cast iron pan. Once the pan was good & warm, I added some olive oil and let that come to temp – just before smoking basically. 

Into the pan the salmon went, flesh side down (blackening spice on the meat) & I closed the egg for about 3-4 minutes. Then salmon was flipped and went another 4-5 minutes until 145 internal temp. Very easy cook for delicious results.

Oh –& on the other large egg went lemon pepper salmon on an Alder plank & some asparagus seasoned with the same lemon pepper seasoning & lemon juice. The Alder plank took about 15 minutes total – asparagus was done in 5 minutes.

No plated shots – no fancy china/food styling for this 4th of July dinner. No leftovers!