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Blackened Salmon and Asparagus

recipe submitted by James A. Price from Saginaw, TX


Blackened Salmon and Asparagus3# (1 filet) of Salmon or Steelhead (skin on)
1/4 cup of olive oil (virgin-first press)
1/2 cup of sherry or white cooking wine
1 bundle of asparagus (or more)
1 tbs of olive oil
1 tbs of Cavender's Greek Seasoning (Most grocery stores)

Blackened Seasonings

ALL Teaspoons
1 paprika
4 dried thyme (not powdered)
2 onion powder
2 garlic powder
1 white sugar or brown sugar
1 salt
1 black pepper
1.5 lemon pepper
1 cayenne
1 dried oregano
1/2 nutmeg
3/4 cumin


Preheat your cooking surface to a medium heat. (Preference: Pecan and Apple wood for smoke at home, mesquite at campsite)(I use a Weber kettle grill at home. Camping, I use the grate from a similar grill over coals from the fire.)

Soak Salmon in 1/2 cup White Wine or Sherry and 1/4 cup of olive oil for 30 min in a Ziploc bag.

Mix blackened seasoning together.

Remove fish from the bag and rub the salmon (not skin side) with the blackened seasoning until heavily coated.

Toss asparagus with 1 tbs of olive oil and then toss with the seasoning.

Place both on the grill for 10-15 minutes and cover. Turn asparagus about every 5 minutes till tan to slight brown on all sides (black is ok, too). Salmon should be cooked to taste, I prefer a medium well. Both take approximately the same amount of time.

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