Blackened Grilled Salmon Feast

The story

Blackened salmon is my go-to when I want dinner to feel like a flex but I also want it to be over quickly. It’s the culinary equivalent of wearing a blazer over a t-shirt: minimal effort, maximum effect.

“Blackened” is really just a high-heat sear paired with a spice-heavy coating. The goal isn’t bitterness or actual burning; it’s a toasted crust that tastes like confidence.

Buying salmon (my practical take)

If you want salmon that’s harder to overcook and stays lush on the grill, pick something fattier (king/chinook is the gold standard). Sockeye is gorgeous and bold, but leaner—so cook it like you mean it. Coho is a solid middle-ground for “easy but still great.”

Best cut for grilling

I like a center-cut portion if I can get it—more even thickness, more predictable cook, fewer sad thin edges. Tail pieces are fine, they just need a little more attention.

Why this recipe works

• Dry fish browns. Pat it dry and you actually get crust.
• Oil the grates. Fish is delicate; your grill does not care.
• Cold sauce + hot fish. Contrast makes it taste more “finished.”

Variations

• Richer sauce: half yogurt / half mayo.
• No dill? parsley + lemon still works.
• No grill? cast iron: sear, then finish in the oven.

Recipe