Blackened Salmon Bowl Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Place on a plate or shallow dish.

Whisk together olive oil, lemon juice, minced garlic and 1 tsp salt in a small bowl. Brush or rub mixture evenly over both sides of each salmon fillet. Let rest 10 minutes at room temperature while you prepare the spice mix and base (or refrigerate up to 30 minutes).

In a small bowl combine paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano, ground cumin and cayenne. Mix thoroughly to create the blackening rub.

Evenly coat the top (and optionally the sides) of each salmon fillet with the spice mix, pressing gently so it adheres. Shake off any excess.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tsp olive oil and swirl to coat. Place salmon fillets spice-side down in the pan. Cook without moving 3–4 minutes until a dark crust forms.

Flip fillets and cook 2–4 minutes more for medium (internal temperature 125–130°F / 52–55°C) or longer to desired doneness. Remove to a plate and let rest 2 minutes.

If using freshly cooked rice or quinoa, fluff 3 cups and divide into 4 bowls (about 3/4 cup per bowl). If using leftover/cold grains, warm briefly or serve chilled, per preference.

Divide baby spinach among the bowls on top of the grains. Arrange halved cherry tomatoes, diced cucumber, sliced red onion and avocado slices around the salmon placement area so each bowl gets roughly equal portions.

In a small bowl whisk together Greek yogurt, mayonnaise, lime juice, honey, hot sauce (if using) and olive oil until smooth. Stir in chopped cilantro. Taste and adjust seasoning with salt, pepper, or extra lime as desired.

Place a blackened salmon fillet atop each grain-and-veg base. Drizzle the dressing over the salmon and vegetables (about 1–2 tsp per bowl), or serve on the side. Garnish each bowl with a lime wedge.

Optional: Finish with an extra sprinkle of chopped cilantro, a pinch of coarse salt, and a grind of black pepper. Serve immediately while salmon is warm.