Blackened Salmon Recipe

Prepare vegetables

Seed and finely dice the tomatoes so the pico is not watery. Finely dice the red onion and mince the jalapeño, removing seeds if you prefer milder heat.

Combine the diced tomatoes, red onion, minced jalapeño, and chopped cilantro in a medium bowl.

Add the lime juice, kosher salt, black pepper, and optional 1 tsp olive oil. Stir gently to combine. Taste and adjust salt or lime as needed.

Let the pico rest at room temperature for at least 10 minutes to allow flavors to meld (can be made up to 2 hours ahead and refrigerated; bring to room temp before serving).

Prep salmon and seasoning blend

Pat the salmon fillets dry with paper towels. If fillets are thick (over 1 inch), you can score the skin lightly. In a small bowl combine the cajun seasoning, paprika, garlic powder, onion powder, dried thyme, black pepper and 1 tsp kosher salt; mix well.

Brush both sides of each fillet lightly with olive oil (reserve a bit to oil the grill). Sprinkle the seasoning mixture evenly over the flesh side and gently press so it adheres. Lightly season the skin side with a pinch of salt and pepper.

Preheat grill or skillet

Preheat an outdoor grill to medium-high (about 400-450°F / 200-230°C) with grates oiled, or heat a heavy cast-iron skillet over medium-high heat and add 1 tsp olive oil. If using a grill pan, preheat until very hot.

For skin-on fillets: place salmon skin-side down on the hot grill or skillet. Cook without moving for 4-5 minutes to get a good sear and to help the skin release. Reduce heat to medium or move to a cooler part of the grill if flare-ups occur.

Flip carefully using a spatula and cook the flesh side for 2-4 minutes more, depending on thickness, until the internal temperature at the thickest part reaches 125-130°F (52-54°C) for medium-rare to medium. For more well-done salmon cook to 140°F (60°C). Total cook time will be about 6-10 minutes.

If using skinless fillets: sear flesh-side first for 3-4 minutes, then flip and finish 2-4 minutes longer. Watch closely to avoid overcooking.

Remove salmon from heat and let rest 2 minutes. Squeeze a little lemon over each fillet.

Place one salmon fillet on each plate. Spoon 2-3 tablespoons (or more to taste) of pico de gallo over the top of each fillet, or serve pico alongside so guests can add as desired.

Garnish with avocado slices and microgreens or extra cilantro if using. Serve with lemon wedges on the side.

Serve immediately while salmon is warm and pico is fresh.