Prepare Rock Bottom Brewery Blackened Seasoning according to recipe below. Set aside.

Heat a cast iron skillet on stove to to your highest setting for about 10 minutes, until its very hot. When ready, the bottom of skillet will be ashy white.

Rinse your salmon fillets under running cold water and pat them dry with paper towels.

Dip the fillets one at a time in the melted butter, ensuring both sides of the fillet are covered with butter.

Remove fish from butter allowing excess to drip off.

Without sitting the filet down, sprinkle fish on both sides generously with seasoning, patting by hand to make sure every bit is covered. Place on a plate. Repeat with second piece of salmon.

Turn on stove ventilation fan, and maybe open a window. Blackening tends to create plenty of smoke.

Very carefully, place 2 pieces of salmon into the hot cast iron skillet.

Turn fillets over. Cook for 2 to 3 minutes on other side. Sprinkle 1 teaspoon of melted butter over the top of the fillets.

Cook for 2 to 3 minutes.

Turn fillets over. Again sprinkle 1 teaspoon of melted butter over the top of the fillets.

Cook for 2 to 3 minutes on second side.

Remove fish to a plate. Set aside and keep warm.

Wipe cast iron skillet clean. Be extremely careful - It will still be very hot.

Repeat with remaining 2 pieces of salmon.

Place a bit of the salad mixture into each serving plate or bowl.

Drizzle with desired amount of Caesar salad dressing.

Sprinkle on some Parmesan Cheese.

Top each salad with a still-warm piece of salmon.

Serve immediately.