Bub’n Mutha’s Honey n’HEAT Pan Blackened Salmon

Recipe of the Month, Recipes

Serves 4


  • 4 each, 5-6 oz. portions of Fresh Salmon filet

  • 2 T each, Butter and olive oil

  • As needed, Honey n’HEAT

  • 4 portions,Your favorite luncheon Salad


  1.  With a sharp paring knife, lightly, on the flesh side, Criss Cross salmon 1/8 inch deep.

  2. Place some Bub’n Mutha’s Honey n’HEAT on a flat plate and dip each salmon portion into the rub on just one side only.

  3. Heat the oil and butter and place the salmon flesh side down into the hot fat and cook for about 2 minutes.

  4. Carefully, flip filets so you don’t splash, turning the heat down a little. Finish cooking until the fish flakes when pressed. (about 4 minutes or less)

  5. Portion your favorite dressed winter type salad on 4 plates and place a filet on each salad.

You may serve smaller sized portions of salmon and use any salad you like.

This dish is perfect for a light, refreshing lunch.

A glass of crisp chilled white wine would be a good choice.


Bub’s Special Suppah Sauce

Some folks want even more flavor on their fingers and there ain’t nothin’ better than good old barbecue sauce. But, buying that bottled stuff has a lot of “flavors” that were invented in a lab by guys in white coats. I’m thinkin’ Bub n’ Mutha fans can do a lot better. So, let’s make some sauce.

1. In a medium sized sauce pan, heat the chopped up bacon until there’s plenty of fat in the bottom of the pan. Add onions and stir until tender.

2. Pour in catsup, vinegar and maple syrup, mustard and Dinnah Dust. Wisk until well blended. Bring to a boil and then simmer for 20 minutes.

Hint: For different flavor profiles you can add one shot of bourbon (simmer for 45 minutes) or hot sauce to taste.

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