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Blackened Salmon Recipe with Creamy Avocado Crema

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A quick and flavorful blackened salmon recipe paired with a creamy avocado crema that balances smoky, spicy, and creamy flavors for a perfect weeknight dinner.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin removed or on based on preference
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (adjust based on heat tolerance)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon salt
  • 2 tablespoons olive oil or avocado oil for searing
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream or Greek yogurt (can substitute with dairy-free coconut yogurt)
  • 2 tablespoons fresh lime juice
  • 1 small garlic clove, minced
  • Salt to taste
  • Optional: handful of fresh cilantro for extra brightness

Instructions

  1. Mix the Blackening Spice: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Stir until evenly blended.
  2. Prepare the Salmon: Pat the salmon fillets dry with paper towels to ensure the spice sticks well. Lightly brush both sides of each fillet with olive or avocado oil.
  3. Coat the Fillets: Generously rub the spice mix onto both sides of the salmon, pressing gently so it adheres.
  4. Make the Avocado Crema: In a blender or food processor, combine ripe avocado, sour cream (or Greek yogurt), fresh lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed.
  5. Preheat the Skillet: Heat cast iron skillet over medium-high heat for about 3-4 minutes until hot but not smoking.
  6. Sear the Salmon: Add 1 tablespoon oil to the pan and swirl to coat. Place the fillets skin side down if skin-on, or presentation side down if skinless. Cook for 3-4 minutes without moving to develop a crisp blackened crust.
  7. Flip and Finish: Carefully flip the salmon with a spatula or tongs. Cook for another 3-4 minutes, depending on thickness, until the salmon is cooked through but still moist inside (internal temp: 125°F / 52°C for medium-rare).
  8. Rest and Serve: Remove salmon from heat and let rest for 2 minutes. Spoon a generous dollop of creamy avocado crema on top or on the side. Garnish with fresh cilantro if using.

Notes

If the spice blend starts to burn, reduce heat slightly. Do not overcrowd the pan; cook in batches if needed. Pat salmon dry before seasoning for best crust. For dairy-free crema, substitute sour cream with coconut yogurt or silken tofu. Baking option: bake at 400°F for 12-15 minutes but crust will be less crispy. Leftovers keep well refrigerated for 2 days; reheat gently in oven at 275°F to avoid drying out. Add a splash of water or lime juice to loosen thick avocado crema if needed.

Nutrition

Keywords: blackened salmon, avocado crema, quick dinner, healthy salmon recipe, creamy avocado sauce, spicy salmon, easy seafood recipe

Find it online: https://tastypierecipes.com/blackened-salmon-recipe-with-creamy-avocado-crema-easy-and-flavorful/