Salmon, de-boned, skin on. We used half a salmon and it was enough for five people.
Fresh ground pepper
Cajun seafood seasoning (she uses Chef Paul Prudhomme's Blackened Redfish Magic)
First 20 minutes at 425*f covered/wrapped in foil,
then 10 minutes under broiler to blacken skin.
*(use your favorite pesto recipe or see my instructable on my brother's Rough & Rustic Pesto we used here)
Step 1: Prepare Your Butter and Lemon Foil Bed.
Now, using a piece of foil more than large enough to completely gift-wrap your fish, spread a layer of butter down about the size of your fish. Spread out a line of lemon slices.
Step 2: Sandwich the Salmon Between Lemon Layers.
Step 3: Creat the Foil Steam Packet.
The final result should be like a loosely wrapped package.
It needs a little air and space for a proper steaming, otherwise you will just be baking it.
Put it in the (preheated to 425*f) oven and set the timer for 20 minutes.
Step 4: Time to Blacken.
Step 5: Remove From Oven.
Step 6: Garnish and Serve.
Serve with some steamed deep green vegetable and a bed of rice or a side of pasta.