Wood Pellet Recommendation
1 TABLESPOON (OPTIONAL) Cayenne Pepper
4 Tablespoons Louisiana Grills Sweet Heat Rub
2 Pound Salmon, Fillet, Scaled and Deboned
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
It starts with the rub. Blackened Salmon seasoning requires sweet, savory, and spice. Our Sweet Heat Rub mixed with cayenne pepper covers all those notes resulting in a delicious crust.
After applying the rub, simply grill on high heat for 5 minutes on each side. If you’re feeling like getting an extra char on your salmon, open the Flame Broiler Plate and cook on direct heat.
- Start up your Louisiana Grill. Once it’s fired up, set the temperature to 350°F.
- Remove the skin from the salmon and discard. Brush the salmon on both sides with olive oil, then rub the salmon fillet with the minced garlic, cayenne pepper and Sweet Rib Rub.
- Grill the salmon for 5 minutes on one side. Flip the salmon and then grill for another 5 minutes, or until the salmon reaches an internal temperature of 145°F. Remove from the grill and serve.
Make sure your grill grates are seasoned well to avoid the fish from sticking.