Blackened salmon steaks

Name: Blackened salmon steaks
Prep time: 10 min
Cook time: 20 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1.2 kg salmon steaks; Olive oil; 2 tbsp. paprika; 2 tbsp. smoked paprika; 1 tsp. salt; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. dried thyme; 1 tsp. dried oregano; 1/2 teaspoon ground black pepper; 1/4 tsp. cayenne pepper (optional); Equipment needed: Barbecue grill sheet by COOKINA

Preparation 10 min
Refrigeration 1 h
Cooking 20 min
Servings 4 to 6
Freezing Absolutely

Looking for a recipe to impress your friends at your next fancy barbecue? Look no further! These blackened salmon steaks are as black as my soul, as hot as the sun and as delicious as a cold beer by the pool. So get out your tongs and your apron, and let us show you how to blacken your salmon in style!

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Ingredients

1.2 kg salmon steaks
Olive oil
2 tbsp. paprika
2 tbsp. smoked paprika
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried oregano
1/2 teaspoon ground black pepper
1/4 tsp. cayenne pepper (optional)
Equipment needed: Barbecue grill sheet by COOKINA

Preparation

Place salmon steaks in a large, airtight dish and drizzle with olive oil on both sides. Massage to coat well and set aside.
In a bowl, add spices and mix. Sprinkle generously over salmon and massage to coat well. Drizzle a good amount of olive oil over the flesh and massage again to spread. Close the dish, place in the refrigerator and let marinate for 1 hour.
Preheat barbecue to high and reduce to medium.
Place the baking sheet on the grill and add the salmon. Cook for 2 to 3 minutes to marinate the flesh. Gently turn the salmon over and continue cooking for 2 to 3 minutes to score again.
Turn off the heat under the fish and continue to cook indirectly for 10 to 15 minutes with the grill lid closed, or until the fish is cooked and the flesh flakes easily with a fork.

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CHATEAU DE LA ROULERIE CHENIN BLANC 2021

Vallée de la Loire, France

This very beautiful chenin in the Anjou appellation has beautiful notes of hazelnut, saffron, honey and stewed apple. Long in mouth and very expressive, it is a wine of agreements. It will be very pleasant with grilled salmon like this one. See the product

LE GROS MARTEAU, 8.2%

Microbrasserie Le Temps d'une Pinte

A barley wine with aromas of caramel, spices and orange, it will offer a rich and enveloping texture. Its caramel flavours will carry over into the dry marinade and the grilled dish. The spicy and fruity finish of the barley wine will complement the dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!