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Blackened Salmon and Salad

Category: Everyday Mains Made Simple

This dish highlights salmon fillets coated with a bold blackened seasoning blend featuring paprika, cayenne, and herbs. After pan-searing in butter and olive oil to develop a crisp exterior, the salmon is paired with a vibrant salad of diced cucumber, cherry tomatoes, avocado, parsley, lemon juice, and olive oil. The salad's fresh, tangy flavors complement the smoky, spicy fish, creating a balanced and quick meal ideal for busy days. The salmon skin crisps nicely if left on, adding texture, and lemon wedges finish the plate with bright acidity.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Sat, 21 Feb 2026 18:30:41 GMT
A plate of blackened salmon with tomatoes and cucumbers. Save
A plate of blackened salmon with tomatoes and cucumbers. | foodiffy.com

This blackened salmon is my favorite quick dinner when I want something packed with bold flavor but still light and healthy. The seasoning has a perfect smoky kick and the fresh salad topping brightens everything up for a balanced meal.

This recipe became a staple for me when I was short on time but wanted something impressive enough to serve friends. It never disappoints.

Ingredients

  • Ground paprika: adds a smoky depth choose smoked paprika if you want extra intensity
  • Cayenne pepper: brings heat adjust the amount according to your spice tolerance
  • Onion powder: enhances savory notes pick a fresh bottle for the best flavor
  • Sea or kosher salt: balances the spices quality salt matters for seasoning
  • Light brown sugar: rounds out the heat with subtle sweetness
  • Dried thyme basil and oregano: offer herbaceous layers choose fragrant and intact leaves for more aroma
  • Persian cucumber: is crisp and mild a good alternative is English cucumber
  • Cherry tomatoes: lend sweetness and juiciness select ripe and firm ones
  • Avocado: adds creaminess use ripe but firm for best texture without turning mushy
  • Fresh parsley: brightens with a herbaceous note fresh is essential here
  • Lemon juice: adds acidity and freshness
  • Olive oil: gives a smooth mouthfeel extra virgin is preferred
  • Fresh salmon fillets: make all the difference look for firm flesh with a fresh sea smell
  • Butter and olive oil for cooking: add richness and help create a crisp crust on the fish

Instructions

Build The Blackened Seasoning:
In a small bowl combine paprika cayenne pepper onion powder salt brown sugar black pepper thyme basil and oregano. Mix well making sure there are no lumps. This seasoning blend is the key for that classic blackened flavor so be thorough here.
Prepare The Salmon:
If you have a large salmon fillet cut it into four equal portions each about six ounces. Pat each piece dry thoroughly with paper towels to help the seasoning stick and ensure a good crust forms while cooking.
Season The Salmon:
Generously coat each side of the salmon with the blackened seasoning pressing gently so the spices adhere but the fish does not get crushed. You can adjust the seasoning amount based on how spicy you want it.
Heat The Pan:
Place a heavy bottom pan or cast iron skillet on the stove over medium high heat. Add olive oil and butter once hot and let the butter melt and foam but not burn. This fat combination will give you a nice sear and slightly buttery flavor.
Cook The Salmon:
Slide the skillet slightly off the heat and carefully place the salmon fillets flesh side down in a single layer. Return the pan to heat and cook without moving for two to three minutes until a crust forms. Flip the salmon and cook the skin side if attached until crispy about four to five minutes or cook skinless for about two minutes until the fish flakes easily.
Make The Salad:
While the salmon cooks combine diced cucumber halved cherry tomatoes chopped avocado parsley lemon juice and a drizzle of olive oil. Season with salt and freshly ground black pepper. Refrigerate covered if not using immediately but add avocado last to avoid browning.
Serve:
Arrange salmon on a serving platter spoon the salad on top or alongside and garnish with lemon wedges. Enjoy warm.
A plate of blackened salmon with tomatoes and cucumbers.
A plate of blackened salmon with tomatoes and cucumbers. | foodiffy.com

I love the bright freshness of the cucumber and tomato salad against the spicy, smoky salmon it keeps each bite exciting. This dish always reminds me of warm summer evenings by the grill with family laughing and sharing stories.

Storage Tips

Store leftover salmon in an airtight container in the refrigerator for up to two days reheat gently to avoid drying it out Keep the salad components separate from the avocado if storing longer to prevent discoloration This salmon also freezes well when cooked simply thaw overnight in the fridge and reheat in a skillet or oven

Ingredient Swaps

Try swapping salmon for other firm fish like trout or mahi mahi for different flavors Use dried Italian herbs instead of thyme basil and oregano if that is what you have on hand Replace olive oil with avocado oil or grapeseed oil for a higher smoke point if preferred

Serving Ideas

Serve with steamed rice or creamy mashed potatoes for a comforting meal Add slices of crusty bread to soak up any juices from the salmon and salad Pair with a crisp white wine or a light lager to complement the smoky flavors

A plate of blackened salmon with tomatoes and cucumbers.
A plate of blackened salmon with tomatoes and cucumbers. | foodiffy.com

This dish beautifully balances smoky spices and fresh textures for a quick, unforgettable meal.

Frequently Asked Recipe Questions

→ What is blackened seasoning made of?

Blackened seasoning blends paprika, cayenne pepper, onion powder, salt, brown sugar, black pepper, thyme, basil, and oregano for a smoky, spicy flavor.

→ How do I achieve crispy salmon skin?

Cook salmon skin-side down in a hot pan with oil and butter until the skin crisps and releases easily, about 4-5 minutes.

→ Can the salad be prepared ahead of time?

You can combine all salad ingredients except avocado in advance. Add avocado just before serving to avoid discoloration.

→ What type of pan is best for cooking blackened salmon?

A heavy bottom pan or cast-iron skillet works best to distribute heat evenly and help develop a rich crust.

→ How long should the salmon cook?

Salmon cooks for about 2-3 minutes on the flesh side, then 4-5 minutes on the skin side, or 2 minutes if skinless, depending on thickness.

Blackened Salmon with Salad

Savory blackened salmon served with a fresh tomato-cucumber avocado salad, perfect for a simple, bright dish.

Preparation Time
7 mins
Time to Cook
8 mins
Overall Time
15 mins
Created By: Breanna

Type of Recipe: Lunch & Dinner

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: American

Portion Size: 4 Number of Servings (4 portions of 170 grams salmon fillets)

Dietary Options: Low-Carb Friendly, Gluten-Free

Ingredients Required

→ Blackened Seasoning

01 15 g ground paprika (regular or smoked)
02 0.5 g ground cayenne pepper (adjust 0.25-1 tsp to taste)
03 5 g onion powder
04 5 g sea salt or kosher salt
05 5 g light brown sugar
06 1.25 g ground black pepper
07 1.25 g dried thyme
08 1.25 g dried basil
09 1.25 g dried oregano

→ Salad Topping

10 1 Persian cucumber, diced (~120 g)
11 300 g cherry tomatoes, halved
12 1 avocado, peeled, pitted, and chopped
13 15 g chopped fresh parsley
14 Juice of 1 lemon (~30 ml)
15 Olive oil, drizzle (about 15 ml)
16 Salt and ground black pepper, to taste

→ Salmon

17 680 g salmon fillet, pin bones removed, skin on or off (or 4 portions of 170 g each)
18 15-30 ml olive oil
19 15 g unsalted butter
20 Lemon wedges, for serving

Guide to Cooking

Step 01

Combine paprika, cayenne pepper, onion powder, salt, brown sugar, black pepper, thyme, basil, and oregano in a small bowl and mix thoroughly.

Step 02

If using a large salmon fillet, cut into four equal portions of approximately 170 grams each.

Step 03

Pat salmon dry with paper towels. Generously coat both sides of the fillets with the blackened seasoning, lightly pressing the spices to adhere.

Step 04

Heat a heavy-bottomed pan or cast-iron skillet over medium-high heat until hot. Add olive oil and butter, allowing butter to melt. Remove pan from heat momentarily and place salmon fillets flesh-side down in a single layer. Return pan to heat and cook for 2-3 minutes. Flip the fillets carefully; if skin-on, cook skin-side down for 4-5 minutes until crispy. If skinless, cook for an additional 2 minutes or until salmon flakes easily and is cooked through.

Step 05

Combine diced cucumber, halved cherry tomatoes, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve. Add avocado just before serving to prevent discoloration.

Step 06

Arrange cooked salmon on a serving platter. Top with the salad mixture and serve with lemon wedges on the side.

Extra Suggestions

  1. Adjust cayenne pepper quantity to control heat intensity. Add avocado to salad just before serving to maintain freshness.

Necessary Equipment

  • Cast-iron skillet or heavy-bottomed frying pan
  • Mixing bowls
  • Sharp knife
  • Measuring spoons

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains fish (salmon)

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 420
  • Fats: 27 g
  • Carbohydrates: 10 g
  • Protein: 35 g