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Blackened Salmon Avocado Oil

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Blackened salmon delivers vibrant flavor and a crispy finish by searing seasoned fillets in avocado oil. After lightly drizzling the oil and generously topping with blackened seasoning, the fillets rest, enhancing their taste. Cooking in a hot skillet creates a savory char while maintaining tenderness. Lime wedges and fresh parsley add a touch of brightness, resulting in a balanced and memorable seafood dish suitable for any occasion.

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Updated on Mon, 09 Jun 2025 22:04:38 GMT
A plate of blackened salmon with lime wedges on the side. Pin it
A plate of blackened salmon with lime wedges on the side. | myhomemaderecipe.com

Few meals can rival the smoky depth and bold flavor of classic blackened salmon straight from a skillet. This is my favorite way to serve fish when I want dinner to feel a little special but do not have time for something fussy. The combination of spice-crusted salmon and a quick pan-sear brings restaurant-level flavor to your own kitchen without any fuss at all.

I was craving something bold and zippy one night after coming home late from swim practice and found this recipe to be the answer. Now I pull it out any day I want something that feels impressive but is secretly simple.

Ingredients

  • Wild salmon filets: look for bright color and firm flesh for freshness these have the cleanest flavor
  • Avocado oil: gives you that high heat sear without burning try to select cold pressed for more nutrients
  • Blackened seasoning: supplies the signature smoky spicy kick blend your own for full flavor or choose a store brand with no fillers
  • Lime wedges: add freshness to complement the spices pick limes that feel heavy for their size
  • Fresh parsley: brings a burst of color and a cooling note use flat leaf for the best texture

Instructions

Prepare the Salmon:
Blot each salmon filet completely dry with paper towels moisture will prevent good browning. Drizzle one tablespoon of avocado oil over the top of the filets and use your hands or a brush to coat evenly.
Season Thoroughly:
Sprinkle blackened seasoning evenly over the oiled side of each filet being sure every bit is covered. Let the salmon rest at room temperature for ten to fifteen minutes so the seasoning starts to adhere and the fish cooks more evenly.
Heat Your Skillet:
Set a large nonstick or cast iron skillet over medium high heat. Pour in the remaining avocado oil and let it become shimmering and hot before adding any fish. This step is key to developing that characteristic crust.
Sear Top Side Down:
Carefully lay the filets in the hot oil with the seasoned side down. Do not move them around let them cook for about two to three minutes so a deep golden color forms and they naturally release from the pan.
Flip and Finish:
Gently flip the filets with a spatula. Continue cooking on the second side for another two to three minutes until the salmon is just cooked through. You will see the fat begin to render and the flesh will flake easily with a fork. Serve immediately with lime and parsley if desired.
A pan of grilled salmon with lime wedges and herbs. Pin it
A pan of grilled salmon with lime wedges and herbs. | myhomemaderecipe.com

I have a soft spot for avocado oil in this recipe since it lets the fish get perfectly crisp without smoking up the kitchen. The first time I made this my family could not stop eating and I barely had leftovers for lunch the next day.

Storage Tips

Leftover blackened salmon is best kept in an airtight container in the refrigerator. It keeps well for up to two days. I recommend reheating in a skillet over low heat just until warmed through to prevent overcooking.

Ingredient Substitutions

You can swap out the wild salmon for farmed salmon or even trout if that is what you have. If you do not have blackened seasoning grab paprika cumin garlic powder and cayenne and make your own quick blend. Any high heat oil like grapeseed or light olive oil works too.

Serving Suggestions

I love to plate this blackened salmon over simple greens tossed with a citrus vinaigrette. It also pairs beautifully with rice or roasted potatoes. Add grilled vegetables or a corn salad for a heartier meal.

Cultural Context

Blackening is a cooking technique popularized in Cajun cuisine where spices are pressed into the protein and cooked at high temperatures for a signature smoky flavor. Bringing this style to salmon adds both New Orleans soul and a lot of healthy goodness to your dinner table.

A plate of grilled salmon with lime wedges and herbs on top. Pin it
A plate of grilled salmon with lime wedges and herbs on top. | myhomemaderecipe.com

Keep this recipe in your back pocket for fast flavorful dinners that always impress. You will love how quick and simple it is every time you make it.

Frequently Asked Questions

→ What type of salmon works best?

Wild salmon filets offer rich flavor and firm texture, ideal for blackening and high-heat cooking.

→ Why use avocado oil for cooking?

Avocado oil has a high smoke point, preventing burning while ensuring the salmon develops a crisp, delicious crust.

→ How long should salmon be cooked on each side?

Each side typically cooks for 2-3 minutes over medium-high heat until the surface chars and the fish flakes easily.

→ Can I substitute the blackened seasoning?

Yes, customize the seasoning by blending smoked paprika, garlic powder, onion powder, cayenne, and herbs.

→ What accompaniments enhance flavor?

Lime wedges and fresh parsley heighten the dish with citrusy and herbal notes for a refreshing finish.

Blackened Salmon Avocado Oil

Bold salmon seared in avocado oil, paired with lime and herbs. Quick elegance with smoky flavor highlights.

Prep Time
15 Minutes
Cook Time
6 Minutes
Total Time
21 Minutes
By: Leila

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 fillets)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main

01 4 wild salmon fillets, 170 grams each
02 3 tablespoons avocado oil, divided
03 1 tablespoon blackened seasoning, or to taste

→ To Serve

04 Lime wedges, optional
05 Fresh parsley, optional

Instructions

Step 01

Pat each salmon fillet thoroughly dry with a paper towel. Drizzle 1 tablespoon of avocado oil evenly over the surface of each fillet.

Step 02

Sprinkle blackened seasoning generously and evenly over the tops of the fillets. Allow the salmon to stand at room temperature for 10 to 15 minutes to absorb the flavors.

Step 03

Heat the remaining 2 tablespoons avocado oil in a non-stick or cast iron skillet over medium-high heat. Place the salmon fillets, seasoned side down, into the hot oil. Sear for 2 to 3 minutes until well charred and the fish releases easily from the pan.

Step 04

Carefully flip each fillet and continue cooking for an additional 2 to 3 minutes, until the fat renders and the salmon flakes easily with a fork.

Step 05

Transfer salmon to plates and serve immediately with lime wedges and fresh parsley, if desired.

Notes

  1. Allowing the salmon to reach room temperature before cooking promotes even searing and optimal texture.

Tools You'll Need

  • Non-stick or cast iron skillet
  • Paper towels
  • Tongs or spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 22 g
  • Total Carbohydrate: 1 g
  • Protein: 44 g