That’s for Sunday, though. Tonight, I want to jump in the wayback machine, transport myself to the 1980s and the heyday of the chef Paul Prudhomme, who first popularized the magic of blackening ...

and seared, creates a flavorful, blackened crust that elevates anything it touches. Salmon is the perfect candidate for this Cajun adventure. (There is salmon in Mississippi, right? Just kidding!) ...

Learn how to make blackened salmon with this recipe ... for the whole family but also goes wonderfully as part of a brunch ...