Why You’ll Love This Blackened Salmon with Avocado Salsa

• It’s a Flavor Explosion. The combination of the hot, crusty, spice-rubbed salmon and the cool, creamy, lime-kissed avocado salsa creates a perfect balance in every single bite. It’s a party in your mouth where sweet, smoky, spicy, and tangy all get along beautifully.
• It’s Deceptively Quick and Easy. Honestly, the most time-consuming part is dicing the veggies for the salsa. The salmon cooks in under 10 minutes, making this a fantastic go-to recipe for those nights when you want something impressive without the fuss.
• It’s Incredibly Versatile. You can serve this salmon flaked over a bed of greens for a light lunch, alongside quinoa for a hearty bowl, or with simple roasted veggies for a classic dinner. The salsa also doubles as a fantastic dip for tortilla chips the next day—if you have any left over!
• It Feels Like a Treat. Let’s be honest, eating something that looks and tastes this good makes any evening feel a little more special. It’s a restaurant-quality dish that you can master right in your own kitchen, and that’s a pretty great feeling.

Ingredients & Tools

• 2 (6-ounce) salmon fillets, skin-on or skinless
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil or avocado oil
• 2 ripe but firm avocados, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup fresh cilantro, chopped
• 1 large lime, juiced
• 1 small tomato, seeds removed and diced (optional)

Tools: A large, heavy-bottomed skillet (cast iron is ideal!), a small bowl for the spice mix, a medium bowl for the salsa, a spatula, and a sharp knife.

A little note on the salmon: try to get fillets that are similar in thickness so they cook evenly. And for the salsa, using ripe but firm avocados is key—you want them to hold their shape when you mix everything together.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Choosing Your Salmon. Skin-on or skinless both work wonderfully here. The skin gets incredibly crispy and acts as a barrier, protecting the delicate flesh from the high heat. If you’re not a fan of the skin, you can easily remove it after cooking.
• The Spice Mix is Your Playground. The cayenne pepper is where you control the heat. A half teaspoon gives a gentle warmth, but if you like things spicy, feel free to bump it up to a full teaspoon. This is your dish—make it sing to your taste buds!
• Don’t Skip the Smoked Paprika. This is the secret weapon for that deep, smoky flavor without needing a grill. It really makes the dish, so try not to substitute it with regular paprika if you can help it.
• Avocado Ripeness is Key. You’re looking for avocados that yield slightly to gentle pressure. If they’re too soft, they’ll turn to mush in the salsa. If they’re rock hard, they won’t have that lovely creamy texture.
• Pat the Salmon Dry. This might seem like a small step, but it’s a big one. Use a paper towel to thoroughly dry the salmon fillets before applying the rub. A dry surface is essential for getting that perfect, crispy blackened crust instead of a steamed one.

How to Make Blackened Salmon with Avocado Salsa

Serving Suggestions

Complementary Dishes

• Cilantro-Lime Rice — The fluffy, citrusy rice is a perfect base to soak up all the delicious juices from the salmon and salsa.
• Simple Roasted Asparagus — The earthy, slightly charred flavor of asparagus complements the smoky salmon beautifully and adds a lovely green vegetable to the plate.
• Street Corn Salad (Esquites) — The creamy, tangy, and slightly spicy flavors of a Mexican street corn salad are a fantastic flavor match and add a wonderful textural contrast.

Drinks

• A Crisp Sauvignon Blanc — The high acidity and citrus notes in a Sauvignon Blanc cut through the richness of the salmon and mirror the lime in the salsa perfectly.
• Classic Margarita (on the rocks!) — The combination of tequila, lime, and a hint of salt is a celebratory pairing that enhances all the zesty, fresh flavors on the plate.
• Sparkling Water with Lime — A simple, refreshing non-alcoholic option that cleanses the palate between each flavorful bite.

Something Sweet

• Mango Sorbet — The sweet, tropical flavor of mango is a light and refreshing way to end the meal, continuing the fruity theme from the salsa.
• Key Lime Pie Bars — A tangy, creamy dessert that echoes the lime in the main course but in a sweet, satisfying form.
• Dark Chocolate with Sea Salt — A few squares of high-quality dark chocolate provide a rich, bittersweet finish that contrasts nicely with the spicy and zesty dinner.

Top Mistakes to Avoid

• Mistake: Using a cold pan. If your skillet isn’t screaming hot before you add the salmon, you won’t get that signature blackened crust. Instead, the spices will steam and the fish might stick. Patience is key—let the pan heat up properly.
• Mistake: Moving the salmon too soon. I’ve messed this up before too… the second you hear that sizzle, you might be tempted to poke it. Resist! Let it cook undisturbed to build that beautiful, crispy crust. It will release from the pan naturally when it’s ready.
• Mistake: Overmixing the avocado salsa. You want a chunky salsa, not guacamole. Gently fold the ingredients together just until combined. Over-stirring will break down the avocado and make the salsa mushy.
• Mistake: Skipping the rest time. Taking the salmon straight from the pan to the plate means those precious juices will run out everywhere. Letting it rest for just two minutes ensures a moist, flaky fillet.

Expert Tips

• Tip: Make a double batch of the spice rub. It keeps beautifully in a small jar for months. You’ll thank yourself on a busy night when you can just grab the jar and season chicken, shrimp, or even cauliflower steaks in seconds.
• Tip: Use an instant-read thermometer. For perfectly cooked salmon every time, aim for an internal temperature of 125°F (52°C) for medium. This takes the guesswork out and prevents overcooking.
• Tip: Add a tropical twist. Stir in some diced mango or pineapple into the avocado salsa for a sweet and spicy variation that’s absolutely incredible in the summer.
• Tip: Get your mise en place ready. Have your spice mix blended, your salsa made, and your salmon seasoned before the pan even hits the heat. This is a fast-paced recipe, so having everything prepped makes the process smooth and enjoyable.

FAQs

Can I make this with a different fish?
Absolutely! The blackening technique works wonderfully with other firm-fleshed fish like swordfish, tuna steaks, or even cod. Just adjust the cooking time based on the thickness of the fillet. Thinner fillets will cook much faster, so keep a close eye on them. The key is using a fish that can stand up to the high heat without falling apart.

My spice rub is burning in the pan. What did I do wrong?
This usually means your heat is a touch too high. While you want a hot pan, if it’s smoking excessively before you add the oil, it might be *too* hot. Try reducing the heat to medium after you add the salmon. Also, ensure you’re using a heavy-bottomed pan (like cast iron) which distributes heat evenly and prevents hot spots that can cause burning.

How can I tell when the salmon is done cooking?
The most reliable method is an instant-read thermometer—look for 125°F (52°C) for medium. Without a thermometer, look for the flesh to turn from translucent to opaque and to flake easily when nudged with a fork. A little peek inside the thickest part is totally acceptable. Remember, it will continue to cook a bit while resting.

Can I prepare the avocado salsa ahead of time?
You can prep the ingredients ahead, but I’d recommend assembling it no more than an hour before serving. To keep it fresh, combine the diced onion, jalapeño, cilantro, and lime juice first. Then, dice and fold in the avocado right before you’re ready to serve to prevent it from turning brown and mushy.

Is there a way to make this less spicy for kids or sensitive palates?
Of course! Simply omit the cayenne pepper from the spice rub entirely. The other spices will still provide tons of flavor without the heat. You can also remove the seeds and ribs from the jalapeño for the salsa, or swap it for a few slices of mild bell pepper for crunch and color instead.