Special thanks to Hamilton Beach for sponsoring this recipe for Grilled Blackened Salmon with Creamy Cucumber Dill Sauce and the opportunity for one lucky winner to receive a Hamilton Beach Indoor Searing Grill!
One of my favorite things about living in California is the weather. In other parts of the country grilling season is only during a few short months in the summer, but here it’s practically year round. Sure it might rain a little, but that’s nothing compared to the frigid snowy weather my husband grew up with in the Midwest. Fortunate we may be with all of that sunshine, sometimes in the summer months it can be too hot. So hot, in fact, that I much prefer staying inside with the oven on and the air conditioning blasting rather than outside in the heat over a hot grill.
Since our outdoor grill is charcoal only, it takes a while to heat up and then you’re over that direct flame getting it going. I love food fresh off the grill but I don’t always love fire in my face when it’s already 110+ outside!
This would explain why I was so thrilled to find the Hamilton Beach Indoor Searing Grill! It’s not like your typical indoor grill with the plates on top and bottom. It’s hooded design helps to keep flavor in to give your food that authentic, outdoor grill taste. It’s literally like a little mini outdoor grill, but you can use it indoors and it heats up in a snap with a high-heat searing temperature that locks in juices and flavor. This gives your meats better taste, texture and appearance.
Be sure to scroll to the end of this post to enter to win a Hamilton Beach Indoor Searing Grill of your own!
Now, even though I did call it little you can actually fit a great deal of food on this. I also love that the grill pan, the cover, and the removable tray can all be put in the dishwasher for quick clean up. Nothing beats kitchen items that make our life easier, right?
I wanted to try out some great recipes for Spring and Summer on this grill, and thought something lighter would do do the trick. I adore salmon, but so many of the recipes I see for it add brown sugar or honey for a sweeter taste. I prefer my salmon savory, so I created this recipe for a traditional blackened salmon that packs a bit of a punch in the flavor department. There’s a nice little kick without it being too overpowering or spicy, and it isn’t too salty either.
This recipe would go great with simple rice and some roasted vegetables. I served it with a salad made of grilled summer vegetables and it was the perfect light meal for summertime eating. (You can get the recipe for the Grilled Pineapple Asparagus Salad HERE.) I didn’t turn the grill up to full heat for searing because this is fish, but I liked that you can control the temperature based on what’s being cooked. The fish is easily cooked by patting it with the seasoning and letting it sit for a bit, then cooking for just a few minutes each side on the heated grill.
When grilling salmon, I prefer to keep the skin on. Place it on the grill skin side down first, then when you flip you can either just peel the cooked skin off, or leave it on. I kept it on because it helps to maintain the shape and there’s so many extra nutrients in the skin. For those that don’t eat the skin, salmon is flaky enough when cooked that you can also eat around it. It’s all just preference!
Once you flip the salmon, press it into the grill just a bit to get a little bit of a sear, then close the hood again for a few more minutes. This keeps the heat in so the entire fish cooks, not just the side closest to the grill.
The fish came out perfect, the skin was blackened and slightly crisp, while still tender and juicy inside. Next time I might even cut up the blackened salmon and put it in the salad instead of serving it on the side.
The creamy cucumber dill sauce paired so well with the fish. The creamy, cool flavor paired so well with that bit of heat from the blackened seasoning. I love to balance out flavors in this way, but if you really love blackened salmon you can skip the sauce. This is also a great mild sauce to serve with savory foods and fish, it really does complement the flavors.
- 1 lb salmon fillets
- 3 tablespoons melted butter
- 1 tablespoon lemon pepper
- 1 teaspoon seasoned salt
- 1½ tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- ¾ teaspoon onion salt
- ½ teaspoon dry basil
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ¼ teaspoon dry oregano
- ¼ teaspoon ancho chili powder
- olive oil cooking spray
- fresh dill sprigs (optional)
- lemon wedges
- ½ medium cucumber, seeds removed and finely diced
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons dry dill
- 1 teaspoon minced garlic
- juice of ½ lemon
- salt and pepper
- Brush the melted butter over the salmon fillets, then lightly season with lemon pepper and seasoned salt.
- Combine the paprika, cayenne pepper, onion salt, basil, white pepper, black pepper, oregano and chili powder in a small bowl, then rub the seasoning onto the skinless side of the salmon. Sprinkle lightly over the sides and the bottom where the skin is.
- Refrigerate for about an hour.
- While the salmon chills, combine the cucumber, sour cream, mayonnaise, dry dill, minced garlic, lemon juice, salt and pepper. I used an immersion blender, but you can also just mix by hand if you get the cucumber chopped finely enough.
- Once combined, chill in the refrigerator until ready to serve.
- Heat the grill to 350 degrees. Brush or spray with a light coating of olive oil.
- Once ready, place the salmon on the grill skin side down. Close the lid and allow to cook for 5 minutes. Flip the salmon to the other side and cook another 5 minutes.
- Once internal temperature reaches 145 degrees and skin is cooked remove from heat.
- Serve with creamy cucumber dill sauce, a sprig of dill and lemon wedges.
Here’s how to enter:
Prize: One (1) Hamilton Beach Indoor Searing Grill.
Giveaway runs through the evening of
June 4th June 13th (extended!).
Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.
Enter using the rafflecopter form below. You can sign into the form with Facebook, or you can use your name and email address. Good luck!
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