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
- Preheat oven to convection bake 350°F.
- In a small bowl, mix paprika, brown sugar, salt, onion powder, garlic powder, cayenne pepper and oregano. Set aside.
- In another bowl, combine tomatoes, avocado, lime, parsley, salt and pepper to make the salsa. Set aside.
- Brush flesh side of salmon with melted butter and coat evenly with the spice mixture.
- 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.
- Insert roast probe and cook fish until internal temperature of 135°F for medium or 145°F for well done.
- 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.
- Serve salmon topped with tomato avocado salsa.