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Skin the wild salmon if not already done, and cut the fillet into 3" wide pieces. Melt the butter and spread onto the salmon with a brush. Sprinkle the blackening
seasoning on both sides of the salmon. If you want it very spicy put enough on so you can't see the flesh anymore. Preheat the skillet (cooking should be done outdoors on a grill unless you
have very good ventilation) on high until it is white hot. Place the salmon in the skillet and cook on one side until the spices turn black. Gently flip the salmon over and repeat on the
other side. Check to see if it is done by breaking a piece open. It should be just slightly raw in the middle. It will finish cooking by the time it is served. Serves 3 to 4.
Submitted by: Vivian of Kansas
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