Blackened Salmon with Avocado Cucumber Salsa

4.89 from 18 votes

Blackened Salmon with Avocado Cucumber Salsa

Blackened Salmon with Avocado Cucumber Salsa! It’s a mix of spicy (from the seasoning mix) and cool (from the avocado cucumber salsa) and when you put everything together it’s perfection.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

1 2-pound side of salmon
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano

For the Avocado Cucumber Salsa

2 persian cucumbers diced
¼ cup chopped chives
1 lemon juiced
2 avocados peeled, seeded, diced
kosher salt and freshly cracked black pepper to taste

Instructions

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Preheat oven to 425 degrees and place salmon on foil lined baking sheets. Drizzle with olive oil and season the top liberally with the spice mixture. Reserve extra for another use.
Bake salmon for about 15-20 minutes until done. Remove and transfer to a serving platter. Top with Avocado Cucumber Salsa and lemon wedges before serving.

For the Avocado Cucumber Salsa

Combine the ingredients in a medium bowl. Toss to combine and season with salt and pepper.

Notes

You’ll have a little bit of the spice mixture left over after whipping this up – and it’s great on some grilled chicken, steak, shrimp or another fish! You could even sprinkle it over a sheet pan of veggies before roasted to give everything a good kick!

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