Blackened Salmon Salad Recipe

Make the blackening rub

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

Prepare the salmon

Pat the salmon fillets dry with paper towels. Lightly coat each fillet with 1 teaspoon olive oil, then press both sides of the fillets into the blackening rub so they are evenly coated. Let rest 5 minutes at room temperature.

Cook the salmon

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon unsalted butter and remaining 1 teaspoon olive oil. When butter is foaming, add salmon fillets skin-side down. Cook without moving 4–5 minutes until the skin is crisp and the bottom is deeply browned and blackened. Flip carefully and cook 2–4 minutes more (depending on thickness) until salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium. Remove from pan and let rest 3 minutes; residual heat will finish cooking. If fillets are thick, you can finish in a 375°F (190°C) oven for 3–5 minutes after flipping.

In a small jar or bowl combine 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as desired.

Assemble the salad while the salmon rests. In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle about half of the dressing over the greens and toss gently to coat. Arrange the dressed greens on two plates.

Slice the rested salmon into 2–3 pieces per fillet or leave whole according to preference. Place salmon on top of each salad. Fan sliced avocado alongside and sprinkle fresh cilantro if using.

Sprinkle toasted pumpkin seeds or sliced almonds over the salads for crunch. Serve immediately with lime wedges and the remaining dressing on the side.