Blackened Salmon with Tomato Avocado Salsa

This healthy and quick recipe sounds difficult, but is one of the easiest dinner recipes we have shared. The blackened seasoning is homemade from a few staple spices that you can adjust if you like more or less spice.  Don’t forget the tomato and avocado salsa for a beautiful presentation that gives this dish a restaurant quality finish.


4 salmon filets (6 oz.) each
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon brown sugar
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3 roma tomatoes, diced
2 avocados, diced
1 lime, juiced
Salt and pepper to taste


  1. Preheat oven to convection bake 350°F.
  2. In a small bowl, mix paprika, brown sugar, salt, onion powder, garlic powder, cayenne pepper and oregano. Set aside.
  3. In another bowl, combine tomatoes, avocado, lime, parsley, salt and pepper to make the salsa. Set aside.
  4. Brush flesh side of salmon with melted butter and coat evenly with the spice mixture.
  5. Heat a sauté pan over medium-high heat. Place salmon flesh side down and cook until blackened, about 2-3 minutes.  Flip fish over and turn off burner. If your sauté pan is oven safe, leave the fish there, if not then move to a baking tray. 
  6. Insert roast probe and cook fish until internal temperature of 135°F for medium or 145°F for well done.
  7. Alternately, you can continue to cook the fish in the pan and not use the oven. To do so, flip over and continue to cook for 3-4 minutes longer or until flakes easily with a fork.
  8. Serve salmon topped with tomato avocado salsa.
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