Blackened Salmon and Salsa

This blackened salmon with avocado corn salsa transforms ordinary salmon into a colorful, flavor-packed meal that balances smoky heat with fresh, zesty flavors. The contrast between the warm, spice-crusted salmon and the cool, crisp salsa creates a restaurant-quality dish right in your home kitchen.

I first made this recipe when hosting an impromptu summer dinner party. My guests were so impressed they thought I had ordered from an upscale restaurant. Now it's my go-to dish whenever I want to elevate a simple salmon dinner without spending hours in the kitchen.

Ingredients

• Salmon filet with skin on: The skin helps protect the delicate flesh during cooking and keeps the salmon moist. Look for bright, firm flesh with no fishy smell.
• Olive oil: Helps the seasoning adhere to the salmon and prevents sticking. Use a good quality extra virgin for best flavor.
• Blackened seasoning: Creates that distinctive smoky crust. The blend typically contains paprika, garlic, onion, herbs, and cayenne.
• Avocado: Provides creamy richness to balance the spicy salmon. Choose one that yields slightly to gentle pressure.
• Sweet corn: Adds natural sweetness and crunch. Canned works perfectly, but fresh corn kernels are amazing when in season.
• Roma tomato: Brings acidity and freshness. Select firm tomatoes with vibrant color.
• Red onion: Adds sharp flavor and beautiful color contrast. The finer you dice it, the better it integrates.
• Jalapeno pepper: Provides a kick that complements the blackened spices. Remove seeds for less heat.
• Cilantro: Contributes bright, citrusy notes. If you're not a fan, substitute with parsley.
• Lime juice: Adds essential acidity and prevents the avocado from browning.
• Green onion: Offers mild onion flavor and additional color.
• Garlic: Enhances the overall flavor profile with aromatic depth.
• Salt: Ties all the salsa flavors together. Sea salt or kosher salt works best.

How To Make Blackened Salmon with Avocado Corn Salsa

Prepare the oven:

Position a rack in the center of your oven and preheat to 400°F. This temperature creates the perfect environment for the salmon to cook evenly while developing a flavorful crust. Line your baking sheet with aluminum foil to make cleanup easier. If you plan to eat the skin, spray the foil with non-stick spray to prevent sticking.

Season the salmon:

Place the salmon skin-side down on your prepared baking sheet. Drizzle olive oil evenly across the surface, ensuring complete coverage. This helps the seasoning adhere and creates a more flavorful crust. Sprinkle the blackened seasoning generously over the entire surface of the salmon, then gently massage it into the flesh. Take your time with this step as it builds the distinctive flavor profile.

Bake to perfection:

Slide the baking sheet into your preheated oven and bake for 16-20 minutes. The exact time depends on the thickness of your filet and your preferred doneness. For medium doneness, cook until the internal temperature reaches 130°F. The salmon should flake easily with a fork but still maintain a slightly translucent center for maximum juiciness.

Create the salsa:

While the salmon bakes, prepare your salsa by combining avocado, corn, tomatoes, red onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt in a large bowl. Toss gently to combine without mashing the avocado. The varying textures and colors make this salsa as beautiful as it is delicious. Refrigerate until ready to serve to allow the flavors to meld.

Serve and enjoy:

Once the salmon is done, remove it from the oven and let it rest for 2-3 minutes. Generously top with the chilled avocado corn salsa, allowing it to cascade down the sides. For an extra burst of brightness, squeeze fresh lime over the finished dish. Cut into individual portions and serve immediately while the contrast between warm salmon and cool salsa is at its peak.

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My absolute favorite part of this dish is how the cool, creamy avocado contrasts with the warm, spicy salmon. I discovered this combination years ago at a coastal restaurant in California and have been perfecting my homemade version ever since. The first time I served it to my salmon-skeptical nephew, he asked for seconds and now requests it whenever he visits.

Make-Ahead Tips

The salsa can be prepared up to 4 hours in advance and stored in the refrigerator. The lime juice helps prevent the avocado from browning, but for best results, place plastic wrap directly on the surface of the salsa to minimize air exposure. I recommend seasoning the salmon just before baking for the most vibrant flavor, though you can measure and mix your spices earlier in the day to save time.

Ingredient Substitutions

If salmon isn't available, this recipe works beautifully with other firm fish like mahi mahi or halibut. For a more budget-friendly option, try it with tilapia or cod, though you may need to adjust the cooking time for thinner fillets. No blackened seasoning on hand? Create your own by combining equal parts paprika, garlic powder, onion powder, oregano, and thyme, with a pinch of cayenne for heat. Fresh corn kernels can replace canned corn when in season, and mango makes a delicious alternative to avocado for a sweeter twist on the salsa.

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Serving Suggestions

This blackened salmon pairs wonderfully with simple sides that complement without competing. Try serving it with cilantro lime rice, roasted asparagus, or a simple green salad. For a complete feast, add some warm tortillas and turn this into fish tacos with the salsa as a topping. A chilled glass of Sauvignon Blanc or Pinot Grigio makes the perfect beverage pairing, cutting through the richness of the salmon while complementing the fresh salsa.

Frequently Asked Questions

→ How do I ensure the salmon is perfectly cooked?

Cook the salmon to an internal temperature of 130°F for a perfect medium finish. For a flaky texture, make sure to bake skin-side down at 400°F for 16-20 minutes.

→ Can I use canned salmon instead of fresh?

While fresh salmon is ideal for this dish, you can use canned salmon as a substitute for a quicker option. However, the texture and flavor may vary slightly.

→ What’s the best way to store leftover salsa?

Store the avocado corn salsa in an airtight container in the refrigerator. Consume within 1-2 days to maintain freshness and prevent the avocado from browning.

→ Can I make this dish ahead of time?

Yes! You can prepare the salmon seasoning and salsa ahead of time. Store the salsa in the refrigerator and bake the salmon fresh when ready to serve.

→ What are good side dishes to pair with this meal?

This dish pairs wonderfully with rice, quinoa, roasted vegetables, or even tortilla chips for an added crunch alongside the salsa.

→ Can I adjust the spice level of the dish?

Absolutely! You can increase or decrease the amount of blackened seasoning on the salmon, and adjust the amount of jalapeno in the salsa to suit your spice preference.