Blackened Salmon with Avocado Salsa
Salmon fillets with a dark, smoky, spicy crust from a screaming-hot skillet, topped with cool, chunky avocado-lime salsa.
Nutrition per serving
1 fillet + salsa- Net carbs
- 3.9g
- Calories
- 516kcal
- Protein
- 36g
- Fat
- 38g
- Total carbs
- 8.1 g
- Fiber
- 4.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Blackened catfish: The Southern classic: thin, mild catfish fillets take on the spicy crust well and cook in about 5 minutes.
- Coat both sides of the catfish. Cook 2–3 minutes per side over medium-high heat, until the crust is dark and the fish is opaque and flakes easily (145°F/63°C).
Blackened shrimp: Spice-crusted shrimp with the avocado salsa, perfect for bowls or lettuce-wrap tacos.
- Toss the shrimp with the melted butter, then the spices. Sear in a single layer (in batches) 1–2 minutes per side, until charred in spots and pink and opaque.
Blackened chicken: Thin chicken cutlets with the same dark, smoky crust. They’re good sliced over salads or bowls.
- Pound the cutlets to an even ½ inch (1.25 cm) and coat both sides. Cook 4–5 minutes per side over medium heat (chicken burns faster than fish), until 165°F (74°C) in the center. Rest 5 minutes before slicing.
- Blackened salmon
- Avocado salsa
- Blackened salmon
- Avocado salsa
- Blackened salmon
- Avocado salsa
- Blackened salmon
- Avocado salsa
Estimated cost $19.82 for 4 servings ($4.95 each) · how we estimate
Instructions
-
Make the salsa first: gently fold the avocado, tomatoes, red onion, jalapeño, cilantro, lime juice and a pinch of salt. Set aside.
-
Mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, pepper and salt in a shallow dish.
-
Brush the flesh side and edges of the salmon with the melted butter, then press firmly into the spice mix to coat thickly.
-
Heat a cast-iron skillet over medium-high heat for 3–5 minutes until very hot, and turn on the exhaust fan. Add the oil, then lay the salmon in spice-side down.
-
Cook 2–3 minutes without moving it, until a dark crust forms. Flip, reduce the heat to medium and cook 3–5 minutes more, until the thickest part reads 145°F (63°C) and flakes easily.
-
Serve right away, topped with the avocado salsa, with roasted asparagus or Mexican cauliflower rice.
Tips for success
-
Blackened means a deep mahogany crust from toasted spices, not burned fish. If the spices smoke heavily or turn black within the first minute, lower the heat. - This makes a lot of smoke. Open a window, or cook it in a cast-iron pan on an outdoor grill.
- Double the spice blend and keep it in a jar. It’s also good on chicken, shrimp and pork chops.
Nice to have, not needed
- A cast-iron skillet is ideal for blackening — a heavy stainless pan works, but avoid nonstick at this heat.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve leftovers cold, flaked over a salad, or warm gently at 275°F (135°C) for about 10 minutes.
Prep tip: Make the salsa fresh each time — avocado browns within hours — while the cooked salmon keeps 3 days.
Refrigerate salmon up to 3 days; make the salsa fresh, as avocado browns within a few hours. Leftover salmon is good cold, flaked over a salad.
Variations
3 variations, each with its own ingredients and macrosBlackened catfish
ProteinThe Southern classic: thin, mild catfish fillets take on the spicy crust well and cook in about 5 minutes.
- salmon fillets (6 oz / 170 g each) → catfish fillets (6 oz / 170 g each)
3.9 g net · 365 kcal · 28 g protein · 25 g fat · ≈$3.46 per serving (same net carbs as the original)
Blackened shrimp
ProteinSpice-crusted shrimp with the avocado salsa, perfect for bowls or lettuce-wrap tacos.
- salmon fillets (6 oz / 170 g each) → large shrimp
3.9 g net · 307 kcal · 36 g protein · 16 g fat · ≈$4.58 per serving (same net carbs as the original)
Blackened chicken
ProteinThin chicken cutlets with the same dark, smoky crust. They’re good sliced over salads or bowls.
- salmon fillets (6 oz / 170 g each) → boneless skinless chicken breasts
3.9 g net · 367 kcal · 40 g protein · 20 g fat · ≈$2.40 per serving (same net carbs as the original)
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