Making Roux – Begin making the roux by melting 1 cup of clarified butter in a saucepan over medium heat.

Roux Overview

Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.

If you’re cooking and storing a batch of roux for future use, use clarified butter as it will harden when refrigerated, trapping the flour in suspension. This suspension helps to prevent lumps when the roux is whisked into a sauce or soup. Having a well-made roux on hand will make it easy to use this marvelous thickener in everyday cooking.

There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. Dark roux are primarily used in Cajun and Creole dishes, most notably gumbo and jambalaya.

BLACKENED SEASONING BLEND- Ideal for chicken and fish, pork and beef!


Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.[1] The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thymeoreganochili pepperpeppercornssaltgarlic powder and onion powder.[2] It is then cooked in a very hot cast-iron skillet.[2][3] The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.[4]

While the original recipe calls for redfish,[3] the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.





molasses-glazed-broiled-salmon-600x900Sweet and savory molasses glazed broiled salmon with a chili spice! This satisfying and wholesome dish is perfect for a quick and healthy home cooked meal.


A delicious and easy fish recipe for broiled salmon with molasses glaze that’s ready in under 30 minutes and that your whole family will enjoy.


There are many ways to cook salmon, like pan-fry, grill, steam or bake. My favorite technique is to use the broiler because it’s fast and easy, plus it gives a nice caramelized spice crust with the glaze.

  • Location: Typically you want to place the fish about 7 to 8 inches from the heating element, but because there are natural sugars in the molasses glaze, put the fish near the bottom of the oven to prevent instant burning of the sauce.
  • Temperature: Broiling can reach temperatures of 525°F or higher, super hot! You can preheat the broiling pan for even cooking on each side, of just place the salmon on a foil-lined sheet pan and cook until done. Add the honey drizzle eat the end, in the last 2 or so minutes of cooking, so the sweetener does not burn.
  • Time: For 4 to 6-ounce salmon fillets, I’ve found about 8 to 10 minutes in the broiler gives a medium-rare to medium cook (130 to 135°F internal cooking temperature).


Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cuisine: American

Servings: 4 servings

Calories: 162 kcal



Seasoning Mix-

  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/16 teaspoon cinnamonground

Molasses Glazed Salmon-

  • 1 tablespoon olive oil
  • 16 ounces salmon filletscut into 4 pieces
  • 4 teaspoons molasses
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprikaI use smoked paprika
  • 1 teaspoon honey
  • 1 lemoncut into 8 wedges



  • Preheat oven to broil (525°F). Line a baking sheet with foil. Drizzle the 2 tablespoons of vegetable oil on the baking sheet where the salmon fillets will be placed.
  • In a small bowl, combine the seasoning mix; salt, pepper, garlic powder, onion powder, and cinnamon.
  • Place the salmon fillets on the sheet pan skin side down (if the skin has not been removed). Evenly coat each salmon fillet with about 1/4 teaspoon of the seasoning mix. Evenly drizzle 1 teaspoon of the molasses over each piece of salmon to give an even coating. Evenly sprinkle 1/8 teaspoon of chili powder over each piece of salmon. Sprinkle 1/8 teaspoon of paprika over each piece of salmon.
  • Place the tray of salmon in the oven on the lowest rack. The sugars in the molasses will burn too quickly if placed close to the broiler heating elements. Broil salmon fillets for 8 minutes.
  • Remove fillets from the oven. Drizzle 1/4 teaspoon of honey on each piece of salmon, return to the lower oven rack. Broil for 2 more minutes, or until salmon reaches the desired cooking temperature, 130 to 135°F for a medium-rare to medium cook. Depending on the thickness of salmon, you may need more or less time.
  • Allow the salmon to rest for 3 to 5 minutes on the sheet tray. Carefully remove the skin from the salmon if remaining on the fillet. Serve warm with lemon slices on the side.

Nutrition Facts

Broiled Salmon with Molasses Glaze

Amount Per Serving

Calories 162 Calories from Fat 54

% Daily Value*Total

Fat 6g9%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 56mg19%

Sodium 282mg12%

Potassium 89mg3%

Total Carbohydrates 5g2%

Dietary Fiber 0.3g1%

Sugars 4g

Protein 23g46%

Vitamin A4%

Vitamin C1%



* Percent Daily Values are based on a 2000 calorie diet.



Broiling is an intense dry-heat cooking method with radiant heat coming from overhead to cook the salmon. The fish is very delicate, and the natural sugars from the molasses and honey can burn quickly if placed too close to the heating element. It’s best to put the baking sheet on the lower rack of the oven so that a nice chili crust and molasses glaze can be created and the fish will still cook rather quickly. Make sure to keep an eye on the salmon after it’s been cooking for 10 minutes as the fish will be closer to doneness. I like to serve my fish at medium rare to medium doneness, so when the thermometer reaches 130-135°F, I stop broiling and let the fish rest for a few minutes before serving.

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Broiled Salmon with Molasses Glaze

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