Blackened Salmon Salad Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cumin, cayenne, salt, and black pepper. Sprinkle and press the spice mixture evenly onto the flesh side of each fillet (and a light dusting on the skin side if desired). Let rest 5–10 minutes at room temperature while you preheat the pan.

Cook

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 1 tbs unsalted butter or a splash of oil and swirl to coat. Place salmon fillets spice-side down in the pan. Cook without moving for 3–4 minutes to develop a dark crust (time depends on thickness). Flip carefully and cook 2–4 minutes more until the salmon reaches your desired doneness (internal temp 125–135°F/52–57°C for medium-rare to medium). If fillets are thick, cover briefly or finish in a 400°F (205°C) oven for 3–5 minutes. Remove from pan and transfer to a plate; tent loosely with foil and rest 3–5 minutes. Squeeze a little lemon over each fillet before serving.

In a small jar or bowl, combine fresh lime juice, apple cider vinegar, Dijon mustard, minced garlic, honey (if using), cayenne, smoked paprika, salt, and black pepper. Whisk or shake to combine. Slowly stream in the 4 tbs extra-virgin olive oil while whisking (or add to the jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning—add more honey to tame heat, more lime for brightness, or a pinch more salt. Refrigerate briefly if not using immediately; bring to room temperature and shake before serving.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, red onion, and chopped cilantro or parsley (if using). Gently toss with about half the spicy vinaigrette to coat (reserve remaining dressing for guests to add or for reheating warm salmon).

Divide dressed greens among 4 serving plates or shallow bowls. Top each bed of salad with one blackened salmon fillet. Arrange sliced avocado alongside the salmon. Drizzle a little extra vinaigrette over the salmon and avocado, or serve additional vinaigrette on the side. Garnish with lemon wedges and extra cracked black pepper to taste.

Serve immediately while salmon is warm. Leftover dressing will keep refrigerated up to 5 days; salmon is best eaten day of cooking.