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Blackened Salmon With Avocado Salsa - Spicy, Fresh, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Salmon: 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 2 tablespoons olive oil (plus more for the pan)
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon brown sugar (optional, for caramelization)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Lime wedges, for serving
  • For the Avocado Salsa: 2 ripe avocados, diced
  • 1 cup cherry tomatoes, quartered (or 1 large tomato, diced)
  • 1/3 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/3 cup fresh cilantro, chopped
  • Juice of 1–2 limes (about 3–4 tablespoons)
  • 1–2 tablespoons extra-virgin olive oil
  • Salt and black pepper, to taste

Method
 

  1. Mix the spice rub. In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, cayenne, brown sugar (if using), salt, and pepper.
  2. Prep the salmon. Pat the fillets dry with paper towels. Rub with olive oil on all sides. Coat generously with the spice mixture, pressing it in so it adheres.
  3. Make the salsa. In a medium bowl, gently toss avocado, tomatoes, red onion, jalapeño, and cilantro. Add lime juice, olive oil, salt, and pepper. Taste and adjust lime or salt. Set aside.
  4. Heat the pan. Place a large cast-iron or heavy skillet over medium-high heat. Add a thin layer of oil and let it shimmer. You want it hot before the fish goes in.
  5. Sear the salmon. Place fillets in the skillet, presentation side down. Cook undisturbed for 3–4 minutes until a dark crust forms and the fish releases easily. Flip and cook another 2–4 minutes, depending on thickness, until just opaque in the center.
  6. Check doneness. For the most tender result, aim for an internal temperature of 125–130°F in the thickest part. The flesh should flake but still be moist.
  7. Finish and serve. Rest the salmon for 2–3 minutes. Spoon avocado salsa over the top. Serve with lime wedges and your favorite sides.