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Blackened Salmon with Avocado Salsa

Salmon is one of the easiest proteins to cook, and when paired with bold flavors, it becomes a restaurant-quality meal that even beginners can master at home. This Blackened Salmon with Avocado Salsa is a simple yet incredibly flavorful dish that highlights the rich, buttery taste of salmon combined with a spicy Cajun crust and a refreshing avocado salsa. The contrast between the crispy, well-seasoned salmon and the creamy, citrusy avocado topping makes every bite exciting. If you’re looking for a quick, healthy, and delicious meal that comes together in under 30 minutes, this is the perfect recipe for you.

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Blackened Salmon with Avocado Salsa

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Spice up dinner with this Blackened Salmon with Avocado Salsa! A bold, smoky spice rub gives the salmon a crispy, flavorful crust, while the refreshing avocado salsa adds a creamy, citrusy balance. It’s the ultimate combination of heat and freshness! Not only is this dish rich in Omega-3s and healthy fats, but it’s also gluten-free, low-carb, and paleo-friendly—perfect for a wholesome, feel-good meal. Whether for a weeknight dinner or a special occasion, this dish is guaranteed to impress!

#HealthyDinner #BlackenedSalmon #AvocadoLover #LowCarbRecipes #SeafoodDelight #EasyAndHealthy #PaleoEats #GlutenFreeGoodness #QuickMeals #FlavorExplosion

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Blackened Salmon

  • 1 tablespoon oil (olive oil or avocado oil)
  • 4 (6-ounce) salmon fillets (skin on or off based on preference)
  • 4 teaspoons Cajun seasoning (store-bought or homemade)

For the Avocado Salsa

  • 2 ripe avocados, diced
  • ¼ cup red onion, diced
  • 1 jalapeño, finely diced (remove seeds for less heat)
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice (freshly squeezed)
  • Salt to taste

For the Avocado and Cucumber Salsa (Alternative Option)

  • 2 ripe avocados, diced
  • 1 cup cucumber, diced
  • ¼ cup green onion, diced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice (freshly squeezed)
  • Salt to taste

Instructions

1. Prepare the Cajun-Seasoned Salmon

  • Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the seasoning stick and ensures a crispy crust.
  • Sprinkle the Cajun seasoning evenly over the salmon fillets, pressing gently so it adheres well.
  • Heat the oil in a heavy-bottom skillet over medium-high heat until it shimmers.
  • Carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets.
  • Cook for about 3-4 minutes on one side, or until the bottom is crispy and slightly blackened.
  • Flip the salmon carefully using a spatula and cook for another 3-4 minutes, or until the salmon is fully cooked through but still moist inside. The fish should easily flake with a fork.

2. Make the Avocado Salsa

  • While the salmon is cooking, prepare the salsa. In a medium bowl, combine the diced avocado, red onion, jalapeño, cilantro, and lime juice.
  • Gently toss the ingredients together and season with salt to taste. Avoid over-mixing to keep the avocado chunks intact.

3. (Optional) Make the Avocado and Cucumber Salsa

  • If you prefer a different salsa variation, mix the diced avocado, cucumber, green onion, parsley, and lemon juice in a bowl.
  • Stir gently to combine and add salt to taste.

4. Assemble and Serve

  • Once the salmon is done, remove it from the skillet and place it on serving plates.
  • Spoon the avocado salsa over the salmon fillets generously.
  • Serve immediately and enjoy while warm.

Notes

  • How to Tell if Salmon is Cooked: The best way to check if salmon is fully cooked is by using a fork—if it flakes easily, it’s done. If you have a food thermometer, aim for an internal temperature of 125-130°F (52-54°C) for medium doneness or 140°F (60°C) for well done.
  • Crispy Skin Tip: If cooking with skin-on salmon, let the skin crisp up by not flipping it too soon. Allow it to cook for at least 4 minutes on the first side before flipping.
  • Prevent Overcooking: Salmon continues to cook after being removed from the heat. To prevent dryness, take it off the heat when it’s slightly underdone—it will finish cooking as it rests.
  • Customizing Spice Level: If you prefer a milder version, reduce the Cajun seasoning or mix in a little brown sugar to balance the heat.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Why This Recipe is Perfect for Beginners

  • Simple Ingredients: You don’t need a long list of complicated ingredients—most of these are pantry staples or easy to find.
  • Quick Cooking Time: This meal can be ready in about 20 minutes, making it ideal for busy weeknights.
  • Health Benefits: Salmon is packed with omega-3 fatty acids, which are great for heart health, and the avocado salsa provides healthy fats and essential nutrients.
  • Minimal Cooking Equipment: All you need is a skillet and a mixing bowl, so there’s no need for special tools or techniques.

Ingredients and Preparation

For the Blackened Salmon

  • 1 tablespoon oil (olive oil or avocado oil)
  • 4 (6-ounce) salmon fillets (skin on or off based on preference)
  • 4 teaspoons Cajun seasoning (store-bought or homemade)

For the Avocado Salsa

  • 2 ripe avocados, diced
  • ¼ cup red onion, diced
  • 1 jalapeño, finely diced (remove seeds for less heat)
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice (freshly squeezed)
  • Salt to taste

For the Avocado and Cucumber Salsa (Alternative Option)

  • 2 ripe avocados, diced
  • 1 cup cucumber, diced
  • ¼ cup green onion, diced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice (freshly squeezed)
  • Salt to taste

Ingredient Substitutions

  • Salmon Alternatives: If salmon isn’t available, try trout, tilapia, or any firm white fish.
  • Cajun Seasoning Substitute: If you don’t have Cajun seasoning, mix 1 teaspoon each of paprika, garlic powder, onion powder, dried oregano, and black pepper, plus ½ teaspoon each of cayenne pepper and salt.
  • Jalapeño Alternative: If you prefer less spice, swap the jalapeño for diced bell peppers for a milder flavor.
  • Lime Juice Substitute: Lemon juice works just as well in the salsa.

Step-by-Step Instructions

1. Prepare the Cajun-Seasoned Salmon

  • Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the seasoning stick and ensures a crispy crust.
  • Sprinkle the Cajun seasoning evenly over the salmon fillets, pressing gently so it adheres well.
  • Heat the oil in a heavy-bottom skillet over medium-high heat until it shimmers.
  • Carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets.
  • Cook for about 3-4 minutes on one side, or until the bottom is crispy and slightly blackened.
  • Flip the salmon carefully using a spatula and cook for another 3-4 minutes, or until the salmon is fully cooked through but still moist inside. The fish should easily flake with a fork.

2. Make the Avocado Salsa

  • While the salmon is cooking, prepare the salsa. In a medium bowl, combine the diced avocado, red onion, jalapeño, cilantro, and lime juice.
  • Gently toss the ingredients together and season with salt to taste. Avoid over-mixing to keep the avocado chunks intact.

3. (Optional) Make the Avocado and Cucumber Salsa

  • If you prefer a different salsa variation, mix the diced avocado, cucumber, green onion, parsley, and lemon juice in a bowl.
  • Stir gently to combine and add salt to taste.

4. Assemble and Serve

  • Once the salmon is done, remove it from the skillet and place it on serving plates.
  • Spoon the avocado salsa over the salmon fillets generously.
  • Serve immediately and enjoy while warm.

Beginner Tips and Notes

  • How to Tell if Salmon is Cooked: The best way to check if salmon is fully cooked is by using a fork—if it flakes easily, it’s done. If you have a food thermometer, aim for an internal temperature of 125-130°F (52-54°C) for medium doneness or 140°F (60°C) for well done.
  • Crispy Skin Tip: If cooking with skin-on salmon, let the skin crisp up by not flipping it too soon. Allow it to cook for at least 4 minutes on the first side before flipping.
  • Prevent Overcooking: Salmon continues to cook after being removed from the heat. To prevent dryness, take it off the heat when it’s slightly underdone—it will finish cooking as it rests.
  • Customizing Spice Level: If you prefer a milder version, reduce the Cajun seasoning or mix in a little brown sugar to balance the heat.

Serving Suggestions

  • Side Dishes: This dish pairs beautifully with a simple green salad, roasted vegetables, or a side of quinoa or brown rice.
  • Sauce Pairing: If you want extra creaminess, serve with a drizzle of Greek yogurt mixed with lime juice and garlic.
  • Taco Variation: Turn this into a blackened salmon taco by flaking the fish and serving it inside corn tortillas with the avocado salsa on top.

Storage and Meal Prep Tips

  • Refrigeration: Store leftover salmon and salsa separately in airtight containers. The salmon will keep for up to 3 days in the fridge, while the avocado salsa is best eaten fresh but can be stored for 1 day with plastic wrap pressed directly onto the surface to prevent browning.
  • Reheating: To maintain crispiness, reheat the salmon in a skillet over low heat for a few minutes rather than using a microwave, which can make it rubbery.
  • Make-Ahead Tips: You can prep the Cajun seasoning and dice the salsa ingredients in advance to save time. Just mix the salsa right before serving to keep it fresh.

Final Thoughts

Blackened Salmon with Avocado Salsa is a fantastic meal that’s not only quick and easy but also packed with bold flavors and wholesome ingredients. Whether you’re making this for a quick weeknight dinner or impressing guests with a gourmet dish, it’s a fail-proof recipe that delivers every time. The crisp, spicy salmon contrasts beautifully with the cool, creamy avocado salsa, creating a perfect balance of flavors and textures. If you’re new to cooking seafood, this is a great recipe to start with, as it requires minimal effort and guarantees delicious results. Try this dish today and let us know how it turned out for you in the comments!

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