Blackened Salmon with Citrus Salsa

5 from 4 votes

Blackened Salmon with Citrus Salsa

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!

Prep Time30

Cook Time10

Total Time40

Course: Main Dish

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: stove-top

Servings:

Calories: 317kcal

Author: Veronique Eichler

Equipment

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

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.

Nutrition