Crispy Blackened Salmon with Avocado Salsa
Crispy Blackened Salmon with Avocado Salsa
The salmon avocado combo is not a new one, but with a spicy smoky rub on the salmon and a crispy skin, this epic recipe is sure to become a highlight!
Ingredients
- FOR THE SALMON:
- 1.5-2 lbs salmon cut into 4 portions
- 1 TBSP kosher salt
- 1 TBSP grapeseed oil
- 1 TBSP unsalted butter
- The juice from one lemon
- 1 tsp ground cumin
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1/2 tsp cayenne powder
- 1 tsp black pepper
- FOR THE AVOCADO SALSA:
- 1 just ripe avocado, cubed
- 1/2 red onion sliced or diced
- 2 limes juiced
- 1 TBSP fresh cilantro chopped
- 1 tsp salt
Directions
- Step 1 Mix the avocado salsa ingredients in a bowl and refrigerate for ~30 minutes.
- Step 2 Dry the fish by patting with paper towels all over every side. The dryer your fish, the better and easier it will cook/crisp up.
- Step 3 Now carefully score your skin about 1/2 inch into the fish. Season skin side generously with kosher salt.
- Step 4 In a bowl, mix the salt, cayenne powder, cumin, smoked paprika, garlic and black pepper together, rub the tops of the salmon fillets with olive oil and then dip the flesh in the seasoning mix to coat.
- Step 5 Coat a non-stick skillet with the grapeseed oil (canola oil is fine too) and add the fillets skin side down while the pan is cold.
- Step 6 Then turn on the heat to medium-high. Pat down on the fillet gently with a spatula, pushing the skin into the skillet.
- Step 7 Cook for 8 minutes to allow skin to crisp up, then flip salmon over and cook for 4-5 more minutes. Add the butter at this point directly to the pan and simmer until golden brown with a nutty aroma. Squeeze the lemon juice into the pan and then spoon the sauce over the salmon skin a few times.
- Step 8 Remove the salmon from the heat and serve topped with the salsa.
My true test of a “good” recipe is one that I actually make it again. I do so much experimentation in my kitchen and trying out new things that I don’t always repeat recipes, even the delicious ones. But this is one that I’ve made more times than I can count (and one my parents have too), so you know it’s a sure thing!
What is it about this rub that’s so addicting? It’s not just the heat (which is a fun surprise in its own right), it’s the smoky flavor (thanks to the smoked paprika) that just elevates it to another level. And pairing it with the chunky tangy avocado salsa is just the right move. Every bite is an explosion of so many different flavors and textures. If you’re like me and rotate salmon recipes on an almost weekly basis, it’s just such a fun way to mix up your meal planning.
The first few times I made this recipe, I roasted it, but I knew something was missing. Opting to crisp up the skin and pan fry may be a tad messier, but oh so worth it! You’ll never want to eat salmon any other way. Get the step by step photos from my original post here.
I got SO many requests for this recipe afterwards, even though this wasn’t my favorite food shoot of late, that I had to post it for you all. I paired it with a simple green salad and roasted broccoli – super simple and super healthy. I promise you won’t be disappointed, but be sure to comment below and let us know what you think!
