Smoky blackened salmon gets even better when its grilled on a cast iron pan with a homemade blackened seasoning.

Blackened Salmon Fillets

Pat salmon dry. Measure thickness of fish. Combine seasoning rub and brown sugar in a small bowl. Brush both sides of salmon with butter; coat both sides with seasoning mixture.

Preheat a charcoal or gas grill for direct cooking over high heat. If using a charcoal grill, remove grill rack from the grill and place an 8-inch cast iron skillet directly on the hot coals. If using a gas grill, place skillet on grill rack. Heat for 5 to 10 minutes.

Add salmon to skillet. Sear for 2 to 3 minutes for 1/2-to-3/4-inch-thick fillets, or 3 to 4 minutes for 1-inch-thick fillets or until deeply browned. Carefully flip fillets and grill until fish easily flakes when tested with a fork (145 degrees). Garnish salmon with lime zest and lime wedges, if desired. Serve with Avocado-Tomato Salad.

Avocado-Tomato Salad: Toss together spring mix, avocado, grape tomatoes, and red onions in a medium bowl. Just before serving, toss with Hy-Vee Select white balsamic and honey vinaigrette. Divide between two serving bowls and serve with Blackened Salmon