Blackened Salmon with Strawberry Avocado Salsa is a fresh, easy and nutritious dinner that’s quick enough for a busy weeknight, yet elegant enough for entertaining. Salmon filets are seared until the outside is perfectly crispy and the inside is juicy and tender, then they are topped with a flavorful fruit salsa for a meal your whole family will love. Just 20 minutes required!

blackened salmon served with strawberry salsa over rice

Blackened Salmon is so easy to make for a healthy, tasty meal at home. Coated with a spice mixture of cumin, smoked paprika, onion powder, garlic salt, chili powder and black powder, and then topped with fruit salsa, this dish is filled with bright savory flavors you’re sure to love.

This recipe is so good! I didn’t have some ingredients on hand, like the jalapeno and certain seasonings, but I made due with available substitutes and it turned out so refreshing and flavorful.

— RI

Reasons to love this recipe

  • Versatile. This blackened salmon is great with or without the strawberry salsa. You can serve it in tacos, with pasta, in salads and more. The seasoning blend is easy to customize, too.
  • Healthy. Packed with healthy fats, omega-3s and protein, salmon is highly nutritious and a great addition to your diet.
  • Quick & easy to make. From fridge to table in under 20 minutes, this dish is great for cooks who are just starting out! Season the salmon and cook until done. While salmon is cooking, prepare strawberry avocado salsa.
  • Family-friendly. The whole family, including kids, will enjoy this sweet and savory salmon recipe. It’s filled with so much flavor!
    fork on plate with blackened salmon and strawberry salsa over rice

Ingredients needed

Blackening seasoning mixes vary slightly, but the core ingredients are usually pretty standard. Here are my favorites to create a bold, cajun flavor that’s not too spicy:

  • Cumin. We love the earthy, nutty, slightly spicy flavor cumin adds to this recipe.
  • Smoked paprika. This bright red spice brings deep, smoky aroma and flavor to the salmon. If you don’t have smoked paprika on hand, regular paprika will work.
  • Onion powder. Adds a savory richness to the seasoning mix.
  • Garlic salt. A staple in most pantries, feel free to add as much or as little garlic salt as you wish. Feel free to sub this with garlic powder and then add a bit of sea salt too.
  • Chili powder. A must in blackening spice, chili powder adds just a kick of heat to the mix.
  • Black pepper. This recipe calls for 1/2 teaspoon of black pepper, but if you prefer the salmon more spicy, feel free to use up to 1 full teaspoon.

Many blackening seasoning mixes include cayenne pepper, and you can add in about 1/4 to 1/2 teaspoon of cayenne pepper to really kick up the heat. This spice recipe is easy to double or triple if you want to keep extra on hand. It’s also delicious on steak, chicken, or roasted potatoes.

How to make this recipe

This entire dish can go from fridge to table in under 20 minutes and it’s truly SO super tasty. Here’s the simple method:

  1. Mix the blackening spices. Stir all of the spices together in a small bowl or shake them up in a zip-top baggie.
  2. Coat the filets in spices. Press the spice blend into the flesh of the salmon and heat a heavy skillet with olive oil, melted butter or avocado oil.
  3. Sear salmon. Add the seasoned salmon to the hot pan and cover the pan with a lid. If you don’t happen to have a lid for your pan, you can use a large baking sheet to cover the pan. Cook for about 3-5 minutes and until the flesh side is blackened and slightly crisp.
  4. Uncover and flip the salmon. Continue to cook the salmon, uncovered, until it is cooked through, but still juicy inside. After 5 minutes, check with a fork that the flesh flakes and it is fully cooked.
  5. Make the strawberry salsa. While salmon is cooking, prepare the strawberry avocado salsa by simply mixing all ingredients in a medium mixing bowl.
  6. Enjoy! Use a fork to gently remove the skin on the salmon and plate the salmon over rice or quinoa (if desired) and top with plenty of strawberry avocado salsa.

Expert tips

  • Mixing the spices. Use a zip-top sandwich bag to mix your spices. You can shake it to combine the spices and throw away the bag when you’re done. No extra bowl and spoon to wash!
  • Size of salmon fillets. Make sure your filets are all about the same size, so they cook evenly.
  • Best type of pan. For cooking the salmon, use a heavy-bottomed, sturdy pan or cast iron skillet for the best results.
  • Don’t move the fish after adding it to the hot skillet. Let it cook for a few minutes so it forms that nice crispy crust on the flesh side.
  • Preheat the pan or skillet just until the oil begins to smoke. Add the salmon flesh side down and sear in those juices and spices. Cook until the salmon is cooked through and charred on the fleshy side.
  • Leave the skin on the fish while it cooks. Once cooked, the skin is very easy to remove with a fork.

Frequently asked questions

What is blackened salmon made of?

Blackened salmon is coated in a seasoning rub that’s usually slightly spicy. It is then seared in a hot skillet. Blackened foods appear burnt, but it is actually the special spice blend that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven. 

Is blackened salmon healthier?

Blackened salmon is a very healthy way to enjoy salmon, especially this version. This recipe uses very little fat to cook the fish and there is no sugar in the spice rub.

How do you know when salmon is fully cooked?

To ensure it is fully cooked, use an instant-read thermometer to measure the thickest part of the fish. Depending on the desired doneness, target 125ºF for medium-rare, 140ºF for medium. You can also check that the fish flakes easily with a fork in the thickest part of the filet.

What is the white stuff on cooked salmon?

According to Bon Appetit, the white stuff is Albumin, which is a liquid protein in the fish when it’s raw, but coagulates and becomes semi-solid when the salmon is heated. But it doesn’t always appear because it depends on how hot you cook the salmon. High heat means more albumin. The skin acts as a barrier so try to cook your salmon longer skin-side down and above all, don’t over cook it.

Serving suggestions

Blackened salmon pairs well with a variety of sides. Here’s some options:

Storage and reheating 

  • Storing leftovers. Blackened salmon is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. It’s best to store the leftover salmon separately from the salsa.
  • Reheating. The best way to reheat the salmon without it becoming too dry is to reheat it in a skillet on the stovetop over medium-low heat until just warmed through.

Gourmet dinner at home couldn’t get easier or tastier!

blackened salmon on a plate with strawberry avocado salsa and rice

More favorite salmon recipes

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Blackened salmon on a plate with strawberry avocado salsa and rice.
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Blackened Salmon with Strawberry Avocado Salsa

From fridge to table in under 20 minutes, this dish is healthy, colorful and full of flavor.
Author: Kim

Ingredients

For the salmon

  • 2 pounds fresh (or if frozen, thawed) salmon , about 4 filets (wild-caught is best)
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil, avocado oil, or melted butter

For the strawberry avocado salsa

  • 8 ounces strawberries, diced
  • 1/2 small red onion, diced
  • 2 jalapeño peppers, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • 1 large avocado, peeled, seeded and diced
  • Juice of 1 lime
  • Salt & pepper to taste

Instructions 

  • Mix all seasonings, for the salmon, in a small bowl or shake them up in a zip-top baggie. Press seasoning into salmon and gently rub the seasoning to completely coat the salmon.
  • Heat a large stainless steel or cast iron skillet over medium-high heat. Once hot add the oil. When pan is hot, add the salmon, flesh side down and cook for 3-5 minutes with lid on the pan.
  • Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes depending upon the thickness of your filets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.
  • While salmon is cooking, prepare strawberry avocado salsa by simply mixing all ingredients in a medium mixing bowl.
  • Use a fork to gently remove the skin on the salmon and plate the salmon over rice or quinoa (if desired) and top with plenty of strawberry avocado salsa.

Notes

  • Storing leftovers. Blackened salmon is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. It’s best to store the salmon separately from the salsa.
  • Reheating. The best way to reheat the salmon without it becoming too dry is to reheat it in a skillet on the stovetop over medium-low heat until just warmed through.
 
Serving: 1filet with 1/4 of the strawberry avocado salsa, Calories: 336kcal, Carbohydrates: 10g, Protein: 38g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 105mg, Sodium: 254mg, Fiber: 4g, Sugar: 5g

Did you make this recipe?

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