Description
A quick and flavorful blackened salmon recipe paired with a creamy avocado salsa that balances smoky, spicy, and fresh flavors. Perfect for busy weeknights or entertaining.
Ingredients
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off depending on preference
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil or avocado oil for searing
- 2 ripe avocados, diced
- 1/4 cup Greek yogurt or sour cream
- 1 small jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Mix the blackening spice: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, oregano, cayenne pepper, black pepper, and salt. Stir well and adjust cayenne pepper to taste. (About 5 minutes)
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Rub each fillet generously with the spice mix on all sides. Let rest at room temperature for 10 minutes.
- Make the creamy avocado salsa: In a medium bowl, mash diced avocados slightly with a fork. Stir in Greek yogurt, chopped jalapeño, cilantro, lime juice, cumin, salt, and pepper. Mix until combined but still chunky. Adjust seasoning as needed. (About 10 minutes)
- Heat the skillet: Place a cast-iron skillet or heavy pan over medium-high heat and add olive or avocado oil. Heat until shimmering but not smoking. (2-3 minutes)
- Cook the salmon: Lay fillets in the skillet, presentation side down first if skinless. Cook undisturbed for 3-4 minutes until a dark crust forms and fish releases easily. Flip gently and cook the other side for another 3-4 minutes until medium doneness (about 125°F / 52°C internal temperature). (Total 6-8 minutes)
- Rest and serve: Remove salmon from skillet and let rest for 2 minutes. Spoon creamy avocado salsa over each fillet or serve on the side. Garnish with extra cilantro or lime wedges if desired.
Notes
Use a well-seasoned cast-iron skillet for best crust. Pat salmon dry before seasoning to ensure a good sear. Adjust cayenne pepper to control spice level. The blackening spice mix can be made ahead and stored in an airtight jar. For dairy-free salsa, substitute Greek yogurt with coconut cream or dairy-free yogurt. Avoid overcrowding the pan to maintain heat and crust formation. Let salmon rest after cooking to finish cooking and retain juices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 5
- Fiber: 4
- Protein: 30
Keywords: blackened salmon, avocado salsa, creamy salsa, quick dinner, healthy salmon recipe, easy weeknight meal, smoky salmon, spicy salmon, gluten-free, dairy-free option