Good Salmon doesn't need much seasoning. Just some heat and smoke.
Wish could get some fresh King here.
The stuff we can buy in the store. I season with salt, garlic powder, Paul Prudhomme's Seafood Magic. And then cook it on a smokey fire or a soaked plank.
The redfish magic is damn good. We blacken redfish, speckled trout, rockfish with it. Blacken some prime rib with it too.
