Make sure you have good ventilation if you're doing this indoors.

I only make blacked catfish (never salmon) and I would change the recipe to have 1/2 tsp for all of the first nine ingredients, which is similar to how I make Cajun seasoning.

I think you will be masking the flavor of the salmon by adding all of these ingredients, but if the ratio of seasoning to salmon is small enough, then it should be okay. I prefer to taste the salmon rather than the seasoning, and I only blacken fish that is much blander to start with - generally a white fish. This recipe would be better on swordfish than on salmon IMO.

Thank you for your comments!

That was my one thought Islay, too much butter.

Lars, I totally would make it with a whitefish, but son finally wants to try fish and I have salmon on hand. I grew up on the coast, and I expect fish to taste like fish, so my gauge is off when it comes to the South and what he might encounter again (that's the important part, keep him moving forward on being adventurous). Being landlocked doesn't give us very good fish. He was amazed at how different seafood could be when we went to the Atlantic side this year. Gulf still isn't back to where it was, so they serve flown in frozen fish like we do in Nashville. Sigh. I miss GOOD seafood.

Cajun style blackened fish always uses a lot of butter, and the fish is practically deep-fried in it. I can't imagine doing this with salmon either, especially since there are so many good salmon recipes. Have you tried Marilyn's salmon cakes, made with raw salmon that is mixed with other ingredients and then fried, similar to crab cakes? I'll post the recipe if you are interested.

If you do proceed with blackened salmon, you should remove the skin first, or else score the skin into diamond shapes so that the pieces do not curl up during frying.

Fortunately we get great seafood here, and a large variety, including a large variety of sashimi. They catch tuna and swordfish off the coast here, but oddly enough, in Pismo Beach (which is famous for clams) the clams are flown in from the East Coast. Salmon is flown in fresh from Alaska and Washington state. Opah is flown in from Hawaii and is one of my favorites.

If you are using frozen or previously frozen salmon, then blackening it might be a reasonable idea.

Not sure if this is a "recipe" or better a method.
I make ( or you can buy a mix) my seasoning mix....this for 2 to 4 fish fillets....salmon, wall-eye, crappie even cod works.
2 T mild chili powder ( I use ground ancho from Penzeys...it's mild)
1 tsp ground black pepper....guess at the amount grind fresh
1 Tsp Granulated garlic powder
1 T Kosher salt
a couple of teaspoons or less of dry oregano leaves crushed in your palm
Ground hot chilii to taste....I add a teaspoon
And some....couple of tablespoons of semolina wheat....that allows you to add lots of spice and still get a good crust with out burning your mouth too much.
Fillets need to be no more than 1/2 an inch thick
Get your iron skillet or griddle blazing hot....like leave it over the highest gas flame for 7 or 8 minutes
Have your fish chilled.....refrigerated cold.
melt about half a stick of butter....pour into a flat dish leaving the solids behind ( clarified!)
And dip your chilled filets into the butter and then into the spice mix and slap those puppies onto that blazing hot skillet. Allow maybe 3 minutes and turn.....after another 2 minutes they will be done....if you haven't cut them too thick.
the trick is to get a good black crust but not burned, at the same time that the fish is cooked.
When done, squeeze a wedge of lemon over each fillet and serve!

When you dip that cold fish into the melted butter, a lot of it sticks to the fish, and then you dip into the spice and that sticks to the butter....slap in on the pan and the butter melts and the fish dances on the pan and smokes like chimney and makes a yummy dish.

Rob, when I went to Myrtle Beach a couple of summers ago, every bit of seafood I ate was frozen, pre-breaded, nothing was local, everything was exactly what I could have just gotten in Michigan at Gordon Food Service. I was sorely disappointed.

However, having grown up in Michigan, I like lake fish a lot. Bluegill, Lake Michigan salmon, lake perch, walleye, white fish, I like them all. I'm not fond of trout, although we can get a lot of that here too.

Annie

I like trout, except for the bones, but I can deal with those easily enough.

Annie, obviously you ate at the wrong places in Myrtle beach. She crab soup!! and oysters of all sorts.....and crab cakes!