4 Salmon fillets (6-8 oz each)
3-4 tsp. Blackened Red Fish Magic Spice
1/2 lb. Unsalted butter (melted)


The Salmon from the Great Lakes are usually very fat-for the best results the fillets should be skinned before cooking.

To blacken any fish-Salmon included-you will need a Cast Iron Skillet, unsalted butter, Red Fish Blackened Spice or Seafood Magic Spice (depending on how spicy you want fish).

Melt 1/2# butter, dip fish portions into melted butter than coat fish (both side-well) with spice. Your should have skillet very hot with a coating of unsalted butter in bottom of the skillet-cook the fish until the spice has a nice golden color and turn over and repeat on other side.

You use unsalted butter to help reduce the smoke from the high heat-you could use Peanut Oil if you do not have unsalted butter. This type of cooking will produce a lot of smoke-best to do this cooking outside. If the Red Fish Blackened Spice is to spicy for you then use Seafood Magic Spice (less spicy).

4 Salmon fillets (6-8 oz each)
3-4 tsp. Blackened Red Fish Magic Spice
1/2 lb. Unsalted butter (melted)


The Salmon from the Great Lakes are usually very fat-for the best results the fillets should be skinned before cooking.

To blacken any fish-Salmon included-you will need a Cast Iron Skillet, unsalted butter, Red Fish Blackened Spice or Seafood Magic Spice (depending on how spicy you want fish).

Melt 1/2# butter, dip fish portions into melted butter than coat fish (both side-well) with spice. Your should have skillet very hot with a coating of unsalted butter in bottom of the skillet-cook the fish until the spice has a nice golden color and turn over and repeat on other side.

You use unsalted butter to help reduce the smoke from the high heat-you could use Peanut Oil if you do not have unsalted butter. This type of cooking will produce a lot of smoke-best to do this cooking outside. If the Red Fish Blackened Spice is to spicy for you then use Seafood Magic Spice (less spicy).