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Blackened Salmon Recipe with Creamy Avocado Salsa Easy and Flavorful

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A quick and flavorful pan-seared salmon with a bold blackened crust paired with a cool, creamy avocado salsa that balances the heat perfectly.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces / 170 grams each), skin-on or off depending on preference
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or avocado oil
  • 2 ripe avocados, diced
  • 1 small tomato, seeded and diced (or cherry tomatoes halved)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 lime, juiced
  • 1 small jalapeño, seeded and minced (optional)
  • Salt and pepper to taste
  • 1–2 tablespoons Greek yogurt or sour cream

Instructions

  1. Rinse and pat dry the salmon fillets thoroughly with paper towels.
  2. In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Rub this spice blend evenly over both sides of each salmon fillet. Let it sit for a few minutes.
  4. In a medium bowl, combine diced avocados, tomato, red onion, cilantro, and jalapeño.
  5. Add lime juice and Greek yogurt, then gently stir to combine. Season with salt and pepper to taste.
  6. Place skillet over medium-high heat and add olive or avocado oil. Heat until shimmering but not smoking (about 2 minutes).
  7. Place salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4-5 minutes until edges turn opaque and crust forms.
  8. Flip fillets gently and cook for another 3-5 minutes until salmon is cooked through but still moist.
  9. Transfer salmon to plates and spoon creamy avocado salsa on top or alongside. Serve immediately.

Notes

Use high smoke-point oil like avocado or refined olive oil for best results. Pat salmon dry before seasoning to ensure a good crust. Cook in batches if pan is crowded. Salsa is best fresh but can be made 15 minutes ahead and chilled. Adjust cayenne and jalapeño for heat preference. For reheating, warm salmon gently in a low oven to preserve moisture and crust.

Nutrition

Keywords: blackened salmon, avocado salsa, Cajun seasoning, quick dinner, pan-seared salmon, creamy salsa, healthy seafood

Find it online: https://lucastable.com/blackened-salmon-recipe-with-creamy-avocado-salsa-easy-and-flavorful/