Sep 09 2026
Restaurants›Frank's BBQ: Catering & Restaurant›Blacken Salmon Recipe

Blacken Salmon Recipe

Inspired by Frank's BBQ: Catering & Restaurant
Time1h 15m
Serves4

AND HERB ROASTED CHICKEN, RICE PILAF, GRILLED VEGGIES, CAESAR SALAD, FRESH BAKED ROLLS

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Blackened Salmon

Herb Roasted Chicken

Rice Pilaf

Grilled Vegetables

Caesar Salad

Fresh Baked Rolls

Method

Blackened Salmon

  1. 1

    Prepare and Season

    Pat salmon fillets dry with paper towels. Lightly season the skin side with 1/2 tsp salt. Brush the flesh side with melted butter. Sprinkle blackening spice evenly over the flesh side, pressing gently so the spice adheres.

  2. 2

    Sear and Finish

    Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–3 minutes). Add a small pat of butter or a teaspoon of oil to the pan to prevent sticking. Place salmon fillets flesh-side down and sear without moving 3–4 minutes until a dark crust forms. Flip and cook skin-side down 2–3 minutes until salmon reaches desired doneness (internal temp 125–130°F/52–54°C for medium). Remove from pan, rest 2 minutes, and serve with lemon wedges.

Herb Roasted Chicken

  1. 3

    Marinate

    Preheat oven to 425°F (220°C). In a bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest and juice, 1 tsp salt and 1/2 tsp black pepper. Toss chicken pieces in the herb mixture ensuring they are well coated. Let sit 10–15 minutes at room temperature (or up to 2 hours in refrigerator).

  2. 4

    Roast

    Arrange chicken on a rimmed baking sheet or roasting pan skin-side up. Roast in preheated oven for 30–40 minutes until skin is golden and internal temperature at thickest part reaches 165°F (74°C). If skin browns too quickly, tent loosely with foil. Let rest 5 minutes before serving.

Rice Pilaf

  1. 5

    Sweat Vegetables and Toast Rice

    In a medium saucepan melt 2 tbs butter over medium heat. Add diced onion, carrot and celery; cook, stirring, until softened and translucent, about 5 minutes. Add the uncooked rice and stir 1–2 minutes until grains are lightly toasted and coated in butter.

  2. 6

    Simmer

    Add 4 cups stock, bay leaf and 1 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer for 15–18 minutes until liquid is absorbed. Remove from heat, discard bay leaf, fluff rice with a fork and stir in chopped parsley. Keep covered until ready to serve.

Grilled Vegetables

  1. 7

    Prep and Grill

    Preheat grill or grill pan to medium-high. Toss zucchini, red bell pepper and red onion with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill vegetables in a single layer for 3–4 minutes per side (peppers and onions may take slightly longer) until charred and tender. Remove and keep warm.

Caesar Salad

  1. 8

    Assemble

    Chop romaine and place in a large bowl. Add Caesar dressing and toss to coat (start with 1/4 cup and add more to taste). Add grated parmesan, croutons and 1 tsp fresh lemon juice; toss gently and transfer to a serving bowl.

Fresh Baked Rolls

  1. 9

    Bake or Heat

    If using ready dough or store-bought unbaked rolls, bake according to package directions (typically 12–15 minutes at 375°F/190°C) until golden. If using pre-baked refrigerated rolls, warm in oven at 350°F (175°C) for 5–8 minutes. Brush with melted butter before serving.

More from Frank's BBQ: Catering & Restaurant