Blackened Salmon with Asparagus and Cherry Tomato

Updated on February 23, 2014 By Tomato Guy 6 Comments

Tony Wood, fisherman and owner of Wild Alaska Salmon and Seafood Co. show how to prepare and cut a Sockye Salmon Fillet, and then prepare a very quick recipe…
Video Rating: 4 / 5

6 Comments

  1. brckshaw February 23, 2014

    Scottish Salmon is regarded as the best.

  2. redsci February 23, 2014

    YOUR SUPPOSED TO USE A CASTIRON FOR BLACKENING!!! AND PLEASE COOK THE FISH
    SHOW SIDE DOWN NEXT TIME!

  3. skystreak19 February 23, 2014

    these two are the biggest gas bags in the world. that poor fish deserved
    better

  4. samhobson30 February 23, 2014

    I aggree sockeye rules the world of salmon!!

  5. BioEco22 February 23, 2014

    this looks awesome! i am going the first week oh july to catch some of
    these amazing fish! that is one sharp knife to do that!

  6. Uri Lichtman February 23, 2014

    you might be right but if I remember the Scottish is referred to a smoked
    salmon as the best.

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