Screamin’ Salmon
If you’re ready to ditch the boring bourbon Salmon filets you’ve become numb to and spice it up, it’s time you give our Screamin’ Salmon a shot! The Himalayan salt block & spices come together to give the fish just enough of a kick in the fins to delight the taste buds!
Screamin’ Salmon
If you’re ready to ditch the boring bourbon Salmon filets you’ve become numb to and spice it up, it’s time you give our Screamin’ Salmon a shot! The Himalayan salt block & spices come together to give the fish just enough of a kick in the fins to delight the taste buds!
Servings Prep Time
2People 5Minutes
Cook Time
12Minutes
Servings Prep Time
2People 5Minutes
Cook Time
12Minutes
Instructions
Fish Preparation
  1. Lay the filet in a marinade pan, skin side down.
  2. Drizzle a layer of olive oil on both sides of the fish. The oil on the skin side will simply aid in keeping it from sticking to the salt block, while the oil on the meat side will help your spices adhere to the fish. So, be sure to rub the oil in thoroughly to create an even layer.
  3. Start by applying a dusting of Old Bay seasoning to the meat side of the fish.
  4. Now add a dusting of the Weber N’Orleans Cajun seasoning to the meat side of the fish.
  5. Finally, add a layer of Stubb’s Sweet Heat BBQ sauce to the meat side of the fish, rubbing in with mop or brush to create an even coating.
Grill Preparation
  1. Prepare the grill to a stable 400 degrees F. It is important that you heat your Himalayan salt blocks slowly, so we recommend placing them on the sides of your grill grates as soon as you light the grill, so they warm up slowly along with the coals. If you are using gas, you want to start out with low heat for a few minutes, then, gradually move to medium heat, wait a few more minutes before raising on up to achieve 400. If you heat the blocks too quick, they will crack.
  2. You will want to make sure the grill has been stable at 400 for at least 5-10 minutes to give the blocks ample time to reach cooking temps. Once this step is achieved, place the fish, skin side down, on top of the blocks & close the id.
  3. You will not flip the fish, it will remain skin-side down throughout the duration of the cook. Leave the fish on the grill, maintaining your 400 degrees F, for approximately 10-12 minutes.
  4. Carefully remove the fish from the block, go straight to your plate & serve immediately.
  5. …Get your wine or beer of choice!
  6. Enjoy!
Recipe Notes

*In our experience, sometimes when you go to remove the fish, the skin will want to stick to the blocks, even after applying a light coat of olive oil.  We suggest using a spatula with a sharp edge, if available, to gently scoop the fish off the block.  Worst case, you will leave the skin on the block (which later can be washed off under hot water using a sponge very easily), leaving nothing but fish to devour 🙂  Either way, it’s a win/win 🙂

**Remember to let the salt blocks cool gradually, just like you warmed them gradually.  The point is, avoid rapid temperature changes with the blocks to keep them from cracking.  Follow this process and your blocks will last for many cooks!

This slideshow requires JavaScript.

Sharing Is Caring

Like this:

Like Loading...