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Blackened salmon recipe with chopped salad of tomatoes, avocado and cucumbers on a white platter
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5 from 1 vote

Blackened Salmon with Cucumber, Tomato and Avocado Salad

This Blackened Salmon recipe is ready in 15 minutes! Seasoned with a simple homemade spice mix, this easy pan seared salmon recipe produces the best flaky salmon with a tasty dark crispy crust
Course Dinner, Lunch
Cuisine American
Keyword Blackened Salmon recipe
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4 servings
Calories 416kcal


Blackened Seasoning:

For the Salad Topping:

  • 1 Persian cucumber diced (or about 1 cup of diced cucumber)
  • 1 pint cherry tomatoes halved
  • 1 avocado peeled, seeded, and chopped
  • ¼ cup chopped parsley
  • Juice of a lemon
  • Drizzle of olive oil
  • Salt and ground black pepper to taste

The Salmon:

  • 1 ½ pounds salmon fillet pin bones removed (skin-on or off) or 4 (6-ounces) salmon fillets (individually portioned, skin on or off)
  • 1-2 tablespoon olive oil
  • 1 tablespoon butter
  • Lemon wedges


  • In a small mixing bowl combine the blackened seasoning ingredients.
  • If you have a large piece of salmon, cut the fish into 4 equal pieces of about 6 ounces each.
  • Pat dry the salmon with paper towels and then season the fish liberally on both sides with the blackened seasoning (you can use as much or as little seasoning as you wish). Lightly pat the spices to adhere as needed.
  • Heat a large heavy bottom pan or cast-iron skillet over medium-high heat. Once hot, add the oil and the butter.
  • Remove the hot skillet from the burner by sliding it to the side. Add the salmon fillets, one at a time in a single layer, flesh side down. Return the skillet to the heat and cook for about 2-3 minutes. Using a spatula, flip the salmon to the other side. If the salmon has skin, cook it until the skin gets crispy, about 4-5 minutes. If the salmon is skinless, cook for about 2 minutes or until the fish is cooked through and flakes easily (time depends on the thickness of the salmon fillet).
  • Remove from the heat and arrange the salmon on a platter. Serve topped with the salad and with lemon wedges.

To Make the Salad:

  • Combine All the ingredients in a bowl and season with salt and pepper to taste. Refrigerate, covered until ready to use. If making it in advanced, don’t add the avocado to prevent it from turning black.


Calories: 416kcal | Carbohydrates: 13g | Protein: 37g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 702mg | Potassium: 1438mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2115IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 4mg