Blackened Salmon Salad Recipe

Make the spice rub

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and 1 teaspoon salt. Stir until evenly mixed.

Prepare the salmon

Pat the salmon fillets dry with paper towels. Brush or rub each fillet lightly with 1 tablespoon olive oil to help the rub adhere.

Apply the rub

Evenly coat both sides (or just the flesh side if skin-on) of the salmon with the spice mixture, pressing gently so the rub adheres. Let rest at room temperature 10 minutes while you preheat the pan.

Cook the salmon (blackening)

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add a thin film of oil if the pan is dry. Place the salmon fillets spice-side down and sear without moving 3–4 minutes until a dark crust forms. Flip and cook 2–4 minutes more depending on thickness, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or longer if you prefer fully cooked. If skin-on and you like crisp skin, sear skin-side first 3–4 minutes, then flip and blacken the flesh briefly.

Rest the salmon

Transfer salmon to a plate and let rest 3–5 minutes. While resting it will finish cooking and juices will redistribute. Flake or slice into 1-inch pieces for the salad.

While the salmon rests (or while it cooks), place mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, thin red onion, and sliced avocado. Toss gently to combine and arrange so there is space to place the salmon pieces on top.

Make the dressing

In a small jar or bowl whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until emulsified.

Taste and adjust seasoning: add more lemon for brightness, more honey for sweetness, or a pinch more salt if needed.

Right before serving, drizzle about half the dressing over the salad and toss gently to coat the leaves and vegetables evenly.

Arrange the flaked or sliced blackened salmon over the dressed salad. Drizzle remaining dressing over the salmon and salad as desired.

Sprinkle chopped parsley or cilantro and toasted seeds or nuts over the top. Serve immediately with lemon wedges on the side for extra brightness.

Optional: If you prefer, serve salmon warm on top of chilled salad or allow salmon to cool slightly for a warm-and-cool contrast.