Alaskan Salmon is B.O.M.B.

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This is an example of fresh, wild salmon. It’s from Alaska, shipped overnight to San Diego, from where I used this recipe to prepare these bad boys in a cast iron skillet. 

In blackened, I love the butter part. Butter makes everything better, and blackened salmon was THE HIT. Butter was slowly melted and the fillets were long-dipped in it. 

Next the blackened seasoning was placed in ziplock bag. The buttered fillets were shaken in the ziplock and placed onto a hot cast iron skillet, covered for three minutes each side. 

Learn more about the awesomeness of cast iron cooking here. 


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