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If you are running out of salmon dinner ideas, this deliciously bold blackened salmon recipe, perfectly paired with a zesty citrus avocado salsa, is the gourmet salmon dish you need!
I often joke that I have culinary attention deficit disorder – always in pursuit of exciting recipes to add some zest to my life. This is how this dish found its way into my kitchen. My blackened salmon with citrus salsa recipe promises an exquisite dining experience right in the comfort of your home. It is both unique and easy to prepare. The beauty of it lies in using ingredients that are easily accessible in any common grocery store. While some prep time is involved, especially with the salsa requiring a bit of chopping, the salmon itself demands minimal effort. Armed with a quality blackening spice mix and a trusty skillet, you’re all set. Allow me to guide you through this vibrant, healthy, and downright delicious recipe.
Recipe Ingredients
For the Salsa:
- Cara cara oranges or other navel oranges: These add a sweet tanginess to the salsa, rich in vitamin C.
- Lime: Balances the sweetness with its tartness, also packed with vitamin C.
- Avocado: Adds creaminess and is a great source of healthy fats.
- Jalapeño pepper: Brings a spicy kick and contains capsaicin which is good for the metabolism.
- Red onion: Adds a sharp flavor and crunch, rich in antioxidants.
- Fresh cilantro: For freshness, a pop of color, and antioxidants.
- Kosher salt: Just a pinch to enhance all the flavors.
For the Blackened Salmon:
- Salmon fillets: A lean source of protein and packed with Omega-3 fatty acids.
- Blackening spice mix: Creates a savory crust on the salmon.
- Extra virgin olive oil: Used to cook the salmon and is heart-healthy.
How to Make Blackened Salmon with Citrus Salsa
Start by preparing the citrus salsa, combining all ingredients in a bowl. Then, season the salmon with the blackening spice mix and pan-fry until crisp. See the full recipe below.
Blackened Salmon Recipe Tips and Variations
- You can adjust the heat by using more or less jalapeño, or substitute a serrano pepper.
- Experiment with different blackening spice blends for unique flavor profiles. For more on what is in a blackening spice mix, the best commercially available, and how to make your own, refer to this post.
- If you don’t have a cast iron skillet, a non-stick skillet works well too.
- You can also grill the salmon for a smoky flavor twist.
Serving Suggestions
Serve the blackened salmon on a bed of quinoa, brown rice, clack rice or wild rice, alongside steamed or roasted vegetables, accompanied by a generous spoonful of citrus avocado salsa. For an elegant touch, garnish with additional cilantro leaves.
The citrus avocado salsa also pairs well with tortilla chips as an appetizer.
Storage Instructions
Store any leftover blackened salmon and salsa separately in airtight containers in the refrigerator. Consume within 2-3 days for optimal freshness. Reheat the salmon gently to prevent it from drying out.
Other Delicious Recipes
Salmon With Pesto and Garlic Tomatoes
Simple Charred Broccoli Recipe
Healthy Salmon Dinner with Broccoli and Potatoes
Salmon with Mustard and Rosemary Glaze
Salmon with Mediterranean Salsa
Blackened Salmon with Citrus Salsa
Ingredients
Citrus Avocado Salsa Ingredients
- 2 medium Cara cara oranges or other navel oranges
- 1 medium Lime
- 1 medium Avocado
- 1 medium Jalapeño pepper
- 1/4 cup Red onion chopped
- 1/4 cup Fresh cilantro chopped
- 1 pinch Kosher salt
Blackened Salmon Ingredients
- 4 Salmon fillets (4 oz each)
- 2 tsp Blackening spices
- 1 tbsp Extra virgin olive oil
Instructions
Prepare the salsa
- Supreme both oranges: peel oranges with a knife, removing all white pith. Section oranges over a medium size bowl, cutting them into bite size pieces as needed. Squeeze out any remaining juice from the membranes into the bowl and discard them.
- Supreme the lime the same way and add to the bowl.
- Cut off the stem from the jalapeno, remove the seeds and chop it into a small dice. Add to the bowl.
- Cut the avocado in quarters, remove the pit and the peel. Cut into cubes. Add to the bowl.
- Chop the red onion and the cilantro finely and add them to the bowl.
- Stir gently to mix well.
Cook the salmon
- Preheat a cast iron skillet on non-stick skillet over medium high heat.
- Spread blackening seasoning over the top of the salmon.
- Once the skillet is hot, add a tablespoon olive oil and place the salmon flesh side down in the skillet.
- Gently press with a spatula to make sure the entire surface touches the pan to blacken. Cook for about 4 minutes until crisp.
- Flip the salmon over to crisp the skin side. Cook another 5 to 6 minutes until the sides look opaque and the salmon is flaky (timing may vary depending on the thickness of your salmon)
- Serve immediately, spooning the salsa over the salmon.
Notes
- You can adjust the heat by using more or less jalapeño, or substitute a serrano pepper.
- Experiment with different blackening spice blends for unique flavor profiles. For more on what is in a blackening spice mix, the best commercially available, and how to make your own, refer to this post.
- If you don’t have a cast iron skillet, a non-stick skillet works well too.
- You can also grill the salmon for a smoky flavor twist.
- Serve the blackened salmon on a bed of quinoa, brown rice, clack rice or wild rice, alongside steamed or roasted vegetables, accompanied by a generous spoonful of citrus avocado salsa. For an elegant touch, garnish with additional cilantro leaves.
- The citrus avocado salsa also pairs well with tortilla chips as an appetizer.
- Store any leftover blackened salmon and salsa separately in airtight containers in the refrigerator. Consume within 2-3 days for optimal freshness. Reheat the salmon gently to prevent it from drying out.
I am ALWAYS happy to eat salmon… and this new twist with blackening seasoning and making the skin crispy is amazing!