Salmon recipe help

My cousin is sort of a picky eater. He really doesn't like seafood, but he was in Seattle recently and ate at Elliott's several times. He always chose salmon because it was the least expensive item on the menu and now he would like to duplicate what he ate: "Grilled Cajun Salmon." He said it wasn't blackened, but seared on both sides. That's about all the description I have.

Anyone got a recipe that would approximate what he's talking about?

I don't know that resto, but you can get a basic "Cajun" flavor by mixing thyme and cumin.

My cousin is sort of a picky eater. He really doesn't like seafood, but he was in Seattle recently and ate at Elliott's several times. He always chose salmon because it was the least expensive item on the menu and now he would like to duplicate what he ate: "Grilled Cajun Salmon." He said it wasn't blackened, but seared on both sides. That's about all the description I have.

Anyone got a recipe that would approximate what he's talking about?

Just about any dry rub will do the trick (try mine!). Very hot pan, clarified butter. Quickly sear the fillet (steak?) on both sides. That may be enough right there. If the flesh is a thicker piece an oven finish may be necessary.

Thanks. That's pretty much what I envisioned from the sparse description I was given. I was also led to believe the fish was finished somehow (probably in an oven).

Hi, Larry
I am very familiar with Elliotts (the whole crab there is very special). I have two recipes from The Contemporary Encyclopedia of Herbs and Spices that I have used frequently to rub on fish (salmon especially). Either will work for you. They both will smoke a bit when they hit the pan of hot oil/butter. I think either will give you the flavor you want.

Creole Spice Blend (makes abou 1-1/4 C)

1/4 C onion flakes
1/4 C celery flakes
1/4 C dried Turkish oregano
2 Tbsp dried Spanish thyme
2 Tbsp sweek Hungarian paprika
1 Tbsp garlic powder
1 Tbsp Tellicherry black peppercorns
1 Tbsp Muntok white peppercorns
2 tsp cayenne

Combine all ingredients. ind together in a coffee mill as needed, to season sauces or stir into a roux as it cooks to start seafood and rice dishes.

Cajun Blackening Spice Mix (makes about 2 3/4 C)

15 Turkish bay leaves
1 C seet Hungarian paprika
1/2 C dried Mexican oregano
1/4 C garlic powder
1/4 C yellow mustard seeds
3 Tbsp Tellicherry black peppercorns
2 Tbsp cumin seeds
2 Tbsp dried Spanish thyme
2 Tbsp onion flakes
1 Tbsp cayenne
1 tsp celery seeds

Pulse the bay leaves in a coffee mill until pulverized. Combine the remaining ingredients, and add the bay. Grind together in a coffee mill to a fine powder as needed. Use to cot meat or fish fillets heavily before searing them in hot oil over high heat until smoke appears, to form a hard crust.

Enjoy!

Muchos gracias.