Blackened Salmon with Avocado Oil and Lime (Print version)
Smoky skillet-seared salmon with avocado oil, lime, and a crisp blackened spice crust.
# Ingredients:
For the salmon
01 -
4 salmon fillets, about 6 oz (170 g) each, skin-on or skinless
02 -
2 tablespoons avocado oil, divided
03 -
1 teaspoon finely grated lime zest
04 -
1 tablespoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon dried thyme
09 -
1/2 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
1/4 teaspoon cayenne pepper, or more to taste
To finish
12 -
1 lime, cut into wedges
13 -
2 tablespoons chopped fresh parsley
14 -
1 ripe avocado, sliced, optional for serving
# Instructions:
01 -
Pat the salmon fillets dry on all sides with paper towels. Let them sit at room temperature while you mix the seasoning.
02 -
In a small bowl, stir together the lime zest, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne.
03 -
Rub the salmon with 1 tablespoon avocado oil. Press the spice mixture evenly over the flesh side and edges of each fillet.
04 -
Set a cast iron or heavy nonstick skillet over medium-high heat. Add the remaining 1 tablespoon avocado oil and heat until shimmering.
05 -
Place the salmon flesh side down in the skillet. Cook without moving for 2-3 minutes, until the crust is dark and the fish releases easily.
06 -
Flip the salmon and cook 3-5 minutes more, depending on thickness, until it flakes and the thickest part reaches 145°F for fully cooked fish.
07 -
Transfer to plates. Squeeze fresh lime over the salmon and garnish with parsley. Add sliced avocado if using.
# Good to know:
01 -
Use a heavy skillet for the best crust.
02 -
Open a window or use a hood fan because blackening can create smoke.
03 -
Best served right after cooking while the crust is crisp.