By Elena Voropay

Alaskan Salmon is an excellent source of high quality protein, containing all essential amino acids. It is rich in minerals and contains vitamins A, D, B6 and B12, Vitamin E, a powerful antioxidant, which lowers the risk of heart disease. Salmon is easy to digest and is an excellent food for everyone, both young and old. Alaska Salmon contains Omega-3, oil, which decreases the risk of coronary heart disease and certain cancers. The following recipe is one of the most famous Blackened Alaska Salmon, served by the authentic restaurant Double Musky.

Blackened Alaska Salmon 

Ingredients
4 8-ounce salmon fillets (carefully boned)
8 tablespoons of clarified butter
4 tablespoons of blackened salmon spice

Ingredients for blackened salmon spice
1/4 ounce jar of whole bay leaves
1/2 cup of paprika
1 1/2 teaspoons of dried basil leaves
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of thyme
1 tablespoon of dehydrated onion flakes
1 tablespoon of minced garlic
5 teaspoons of salt
1 1/2 teaspoons of black pepper
1 tablespoon of ground white pepper
1 tablespoon of cayenne

Notes before cooking

This is one of the simplest and most popular dishes among Alaskans. It is best not to make it at home -- or at least indoors.

The crisp crust of charred spices requires very high heat and gives off enough pungent smoke to drive people outdoors. That's why it's best to start outdoors on hot coals in a barbecue.

Next, make your bed of coals as high and as hot as possible. Third, place the barbecue grate as low as you can, close to the coals. Fourth, put the dry, unseasoned skillet on the fire for at least 20 minutes, or until it's white-hot. It's hot enough when a single drop of clarified butter smokes instantly; in fact, it can't be too hot.

Remember to use a metal spatula; Teflon will just curl its toes on that kind of heat.

Finally, although it's a simple dish, things happen quickly. Make sure you've got everything ready of time and, at least the first time, read the recipe a couple of times before you start.

Directions

1. Take all the ingredients from the blackened Alaska salmon spices and blend in a processor that is fitted with a metal blade. Blend until it's well mixed. Afterwards, you can store it in a tightly covered container for up to two months.

2. Clarify butter by melting over medium heat until foam subsides. Carefully, pour off clear butter, discarding solids. If butter begins to turn brown, discard and start again. The clear liquid is the clarified butter, minus the mild solids that cause butter to burn at high temperatures.

3. When skillet is white-hot, dip fillet into slightly cooled clarified butter. Shake a good coating of spice mixture onto one side of the fillet. Place immediately on hot skillet, spiced-side down, and shake about a teaspoon of spice mixture on top of the fillet.

4. While the salmon is cooking -- about 90 seconds on the first side and about a minute on the other side -- don't move or touch the fillet because it could break the flesh and the crust. When it's on the first side, keep watch of the line of cooked fish as it climbs up the side of the fillet. When it's almost to the top, flip over with metal spatula (hold spatula level and tight to bottom of skillet so that the crust isn't disturbed).

5. Cook the second side for a minute or until its crust is blackened, too. When it's properly cooked, it will be crusty, but not hard -- it should be firm to the touch.

6. Serve immediately. The leftover salmon spices can be mixed into the remaining clarified butter to make a dipping sauce.