GLF Posted August 10, 2008 Share Posted August 10, 2008 2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper1 tablespoon dried oregano1 tablespoon dried thymeCombine all ingredients thoroughly.Put aluminum foil on grill and coat with olive oil. Put salmon on foil and sprinkle bayou blast seasoning. Cook for 5-7 minutes and flip. Sprinkle bayou blast seasoning on second side. Cook for another 5-7 minutes, or until done. Link to comment Share on other sites More sharing options...
Priority1 Posted August 11, 2008 Share Posted August 11, 2008 Sounds delicious. A real Cajun recipe would include some wine for the fish and the cook. RIP Justin Wilson. Link to comment Share on other sites More sharing options...
Phishy Posted October 16, 2009 Share Posted October 16, 2009 I just realized your Baou Blast is the same i stole for a blackening recipie Link to comment Share on other sites More sharing options...
GLF Posted October 16, 2009 Author Share Posted October 16, 2009 I just realized your Baou Blast is the same i stole for a blackening recipie I got the recipe from Just Hook'n. Link to comment Share on other sites More sharing options...
flyman013 Posted October 17, 2009 Share Posted October 17, 2009 When you grill, do you leave skin on or remove? I usually bake and leave skin on until it's time to serve. Link to comment Share on other sites More sharing options...
GLF Posted October 17, 2009 Author Share Posted October 17, 2009 When you grill, do you leave skin on or remove? I usually bake and leave skin on until it's time to serve. I always remove the skin. Underneath the skin is a small layer of brown fatty material. I remove this brown material also. This brown fatty layer is what gives fish a strong undesireable taste. A little extra time prepping your catch goes a long way at the dinner table. Link to comment Share on other sites More sharing options...
Phishy Posted October 17, 2009 Share Posted October 17, 2009 removing the skin...now that depends, for whitefish ( i catch dem through the ice on the bay) i leave the skin on and eat it, for salmon, if it is a small coho, i'll eat it, a big king i remove it before cooking, that fat is where the PCB and Mercry are hiding. the older the fish the more toxins accumlate, so if you are worried about the fish eating advisories, don't eat the skin and dark fat.i like the dark fat (blood line?) on smaller fish and whitefish, this isn't the cholestral laddened fat of beef, it is much better for you and taste yummy in my opinion, then again i leave the head on large fish and purposely cook it for the cheeks and collars Link to comment Share on other sites More sharing options...
Adam Bomb Posted October 18, 2009 Share Posted October 18, 2009 Sounds great Mike. I love blackened salmon. Link to comment Share on other sites More sharing options...
Just Hook'n Posted October 19, 2009 Share Posted October 19, 2009 You can also use this and not blacken them. The spices cook in SOOOO nicely. And I typically leave the skin on and never turn my fish. However, GLF is turning me around on this one. I'm just to lazy to skin. HAHAHAH. Link to comment Share on other sites More sharing options...
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