Dave: The Master

I am the master at cooking blackened salmon in a cast-iron pan: I coat the filets with melted butter and then I sprinkle a mixture of blackening spices and brown sugar onto the buttered fish (and the sugar and spices stick because of the butter) and then I cook the salmon, skin side down, in a blackening pan until the temperature is about 100°F, and then I place the salmon, still in the blackening pan, under the broiler for about three minutes, until the brown sugar/blackening mixture caramelizes with the butter . . . it's so good even my son Ian eats it, and he doesn't really like fish-- and our dog also loves when I cook this meal, because she loves to eat the charred skin.