Blackened Salmon

Follow the recipe for the blackening Seasoning and apply generously to the Salmon 3 hours prior to cooking. I leave the skin on my Salmon and cook them on the grill, Medium temp, with the skin side down first. Leave it there for about 6 mins then you can flip it over. At this point you can peal the skin off. Once skin is pealed off I usually apply more Blackening Seasoning to the bottom side. Cook for another 4 mins and it should be cooked. The Salmon will feel firm when it is fully cooked. If you're not sure what "firm" feels like use the muscle between your thumb and pointer finger for a judgement. Make a fist without clenching tight that would be rare, medium clenching would be medium and a fully clenched fist would be well done. You can use that as your judgement.