Blackened Salmon Recipe with Creamy Avocado Dressing
Many of us don’t get enough fish in our diet. The average American eats about four ounces a week, which is roughly half of what’s recommended for most adults. One complaint I hear often is that fish is too tricky to cook — or that it doesn’t taste great. Wait until you try this blackened salmon recipe!
Wild-caught salmon is one of my favorite fish to eat. It’s loaded with nutrients that are hard to come by elsewhere. This blackened salmon recipe is ready in under 30 minutes. You likely already have everything necessary on-hand, and, best of all, it’s fool-proof. Whether you think you like fish or not, you’ll want to at least try this blackened salmon.
What Is Blackening Seasoning?
What makes this salmon so simple to prepare — and so delicious — is the blackened seasoning. One question I get often is: Is blackening seasoning the same as Cajun seasoning? Blackening seasoning and Cajun seasoning are quite similar. Most of the herbs and spices in this recipe are Cajun-style. (And no, blackened salmon doesn’t mean
So, how do you make blackened seasoning? I’ve done that by adding smoked paprika, which gives this salmon that “charred” flavor you’d get if you were using an outdoor grill, and what makes it not just Cajun-style, but blackened as well.
Is blackened season spicy? Only if you want it to be! The smoked paprika in this recipe adds a little kick, but not too much. You can add cayenne pepper or crushed red pepper if you want to increase the heat here.
Do You Eat the Skin of Salmon?
This is something people wonder about often. The answer is, it depends. I prefer removing the skin unless I am grilling the salmon. If that’s the case, leaving the skin on can result in extra texture thanks to the skin becoming nice and crispy.
Another question I get asked often is do you cook salmon with the skin on or off? Again, since I usually prefer eating my salmon skin-free, I remove it. How do you remove skin from salmon? It’s actually much easier than people think and the more you do it, the better at it you’ll become.
Start by placing the salmon fillet on a cutting board. I find it helpful to sprinkle the tail end of the fish in salt to get a firm grip. Next, while holding the tail end, use a sharp knife to cut between the fish and the skin. You want to be cutting in the opposite direction from where the tail is.
Keep holding the end and continue cutting along the length of the salmon. Then simply remove and toss the skin.
Once the fish is skinned, it’s ready for cooking. Here’s what you’ll get in one serving of this blackened salmon recipe without dressing. As you can see, it’s absolutely loaded with nutrition, including being a high-protein food as well as being more than 100 percent Daily Value in the following nutrients: omega-3 fatty acids, vitamin B12 and B6, vitamin K, and the minerals copper and selenium.
- 403 calories
- 35.9 grams protein
- 25.3 grams fat
- 8.5 grams carbohydrates
- 2.4 grams fiber
- 1.3 grams sugar
- 3.6 grams omega-3 fatty acids (248 percent DV)
- 7.2 micrograms vitamin B12 (300 percent DV)
- 3,701 IUs vitamin A (159 percent DV)
- 0.4 milligrams vitamin B1 (40 percent DV)
- 0.7 milligrams vitamin B2 (percent DV)
- 13.8 milligrams vitamin B3 (99 percent DV)
- 2.9 milligrams vitamin B5 (59 percent DV)
- 1.55 milligrams vitamin B6 (119 percent DV)
- 5.4 micrograms vitamin B12 (225 percent DV)
- 45.8 milligrams vitamin C (61 percent DV)
- 434 IU vitamin D (72 percent DV)
- 2.9 milligrams vitamin E (19 percent DV)
- 231.9 micrograms vitamin K (258 percent DV)
- 0.9 milligrams copper (106 percent DV)
- 389 milligrams phosphorus (56 percent DV)
- 63.1 micrograms selenium (115 percent DV)
How to Make Blackened Salmon
I’ve served this fish as a blackened salmon salad nestled on kale, but you can serve this salmon any way you’d like. You could use this recipe for blackened salmon tacos, for instance, or serve this with sweet potato fries or brown rice instead of kale. Once you try the recipe as-written, I’m sure you’ll be looking for as many ways as possible to incorporate it into your menu.
Start by warming the avocado oil in a large pan over medium heat. While the oil is heating, combine the herbs and seasonings in a small bowl.
Mix until they’re well-combined. Coat the salmon filets evenly with the seasonings.
Use tongs to place the salmon filets in heated oil. Cover the pan and fry the fish for 5–10 minutes on each side, or until the internal temperature reaches 145 degrees Fahrenheit.
Use tongs to place the salmon filets in heated oil. Cover the pan and fry the fish for 5–10 minutes on each side, or until the internal temperature reaches 145 degrees Fahrenheit. You may also choose to grill the blackened salmon.
Serve over massaged kale (remove stems, chop it up and hand-massage with some olive oil) or sautéed spinach, brown rice or next to sweet potato fries. Optionally top with creamy avocado cilantro lime dressing, a dressing of your choice or just with some squeezed lemon. Enjoy!Print
Blackened Salmon Recipe
- Total Time: 20 min
- Yield: 2 1x
- Diet: Gluten Free
One of the most nutrient-dense and delicious dishes you will cook, this blackened salmon recipe is ready in under 30 minutes. You likely already have everything necessary on-hand, and, best of all, it’s fool-proof.
- 2 tablespoons avocado oil
- 4 small salmon filets, about 3 ounces each
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
- 1 teaspoon black pepper
- 4 cups massaged kale
- 1 lime, quartered for garnishing
- Creamy avocado cilantro lime dressing (optional)
- In a large pan over medium heat, warm oil.
- While pan is heating, combine, garlic, onion, oregano, thyme, paprika, cayenne, salt and pepper in a small bowl. Mix until well-combined.
- Coat salmon evenly with seasonings.
- With tongs, place the salmon filets in the heated oil. Cover and fry each side for about 5–10 minutes, or until the internal temperature reaches 145 degrees F.
- Serve over massaged kale and top with dressing.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Dishes
- Method: Stovetop, Grilling
- Cuisine: Mediterranean
- Serving Size: 1 (245g)
- Calories: 403
- Sugar: 1.3g
- Sodium: 672mg
- Fat: 25.3g
- Saturated Fat: 3.8g
- Unsaturated Fat: 18.9g
- Trans Fat: 0g
- Carbohydrates: 8.5g
- Fiber: 2.4g
- Protein: 35.9g
- Cholesterol: 94mg
Keywords: blackened salmon recipe, how to blacken salmon
There are lots of food blogger like this But the best food recipe “Blackened Salmon Recipe” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.
Thank you Priya! It is one of our favorites in the Axe household!
What if you only use 2 filets do you decrease the amount of seasinings
Can’t wait to try this! Looks great. Thank for sharing..
How do you massage kale, by rubbing it?
I appreciate good tasting of salmon and I also like a little burn on it, just like on the steak.
Yet, we need to say that anytime heat any vegetable oil we introduce mega dosage of free radicals into our body and that includes heating fish oils.
“Oiling of America” is a good movie explaining some of that. Only coconut oils or gee can be heated. Not to say that more than 75% of Olive oil in stores are fake or diluted.
Avocado oil has a better tolerance for heating but still will produce radicals, chance is, less of them.