Creole Blackening Spice · Seafood
Blackened Salmon with Ivory Zucchini
Salmon loves a hot cast iron surface. Creole Blackening Spice builds a paprika-forward crust on the fish, while the zucchini gets Ivory All Purpose before it hits the heat and a light finishing pinch at the end. Use a cast iron flat top when you want room for everything, or a cast iron skillet when you are cooking indoors.
Season It Right: Fish + Side
Creole Blackening Spice
+ hot cast iron and butter or tallow
Coat the salmon with Creole Blackening Spice and press it in so the seasoning can form a crust. The goal is a dark, savory exterior while the center stays moist.
Ivory All Purpose Meat & Vegetable Rub
Season before the flat top, finish with a pinch
Toss zucchini rounds with melted butter or tallow and Ivory before cooking, then add a light finishing pinch after they brown. The butter powder in Ivory makes it a natural match for grilled vegetables.
Lemon or lime
A squeeze right before serving
A little citrus brightens the blackened crust and keeps the plate from feeling heavy. Keep it simple: salmon, zucchini, and just enough acid to wake everything up.
Choose Your Method
Ingredients
- 2–4 salmon fillets, skin on or skin off
- 2–3 tbsp Creole Blackening Spice, enough to coat the salmon
- 2 medium zucchini, sliced into thick rounds
- 1–2 tsp Ivory All Purpose Meat & Vegetable Rub, plus a pinch for finishing
- 2–3 tbsp butter or tallow
- Lemon or lime wedges, optional
Instructions
- 01
Season the salmon and zucchini. Pat the salmon dry, coat with Creole Blackening Spice, and press the rub into the surface. Toss zucchini rounds with a little melted butter or tallow and Ivory All Purpose before they hit the flat top.
- 02
Preheat and add butter or tallow. Heat the cast iron flat top over medium-high to high heat. Add butter or tallow right before the food goes down.
- 03
Start the salmon presentation-side down. Cook until the rub darkens and releases from the surface, about 3–5 minutes depending on thickness. Flip once and cook the second side until the salmon is just cooked through.
- 04
Cook the zucchini beside it. Sear zucchini rounds until browned on both sides and tender in the center. Add a small finishing pinch of Ivory after they come off the heat.
- 05
Rest and serve. Rest the salmon 3 minutes before serving. Finish with lemon or lime if you want brightness against the blackened crust.
Instructions
- 01
Use the same prep. Season salmon with Creole Blackening Spice and zucchini with Ivory All Purpose.
- 02
Sear the zucchini first. Cook the zucchini rounds in a cast iron skillet with a little butter or tallow until browned. Remove and hold warm.
- 03
Blacken the salmon. Add a little fresh butter or tallow, then cook salmon presentation-side down until the crust forms. Flip once and finish gently. Add the zucchini back to the plate with a light finishing pinch of Ivory.
This Recipe Uses
Creole Blackening Spice + Ivory All Purpose
Creole builds the salmon crust. Ivory brings buttery vegetable seasoning to the zucchini.