| Editor's Note | | Blackened food like this salmon is seared at high heat, but it's important to control the char. The seasoning goes on dry and quickly caramelizes, forming a dark crust that's smoky, spicy, and aromatic. To hit the sweet spot—flavorful without burning—watch the heat and avoid overcrowding the griddle or pan. | | | | | | | Never Lose a Recipe Again! | | MyRecipes is the easy way to save, organize, and search recipes from Food & Wine, EatingWell, Southern Living and more, all in one place. | | | | | | | Food & Wine is part of the People Inc. publishing family. | | | | |