Blackened Salmon Avocado Oil

Nothing beats the deep smoky richness and strong taste of traditional blackened salmon fresh off a hot skillet. When I want something a bit fancy for dinner but don't have tons of time, this is my go-to fish dish. You'll get amazing restaurant-quality flavors in your own kitchen with this simple, no-fuss approach of spice-rubbed salmon and quick pan cooking.

I was looking for something punchy and flavorful after getting home from swim practice one night and stumbled on this dish. Now it's my secret weapon whenever I need something that looks fancy but takes almost no effort.

Ingredients

• Wild salmon filets: grab ones with vivid color and tight flesh for best quality and pure taste
• Avocado oil: handles the high temperature cooking without smoking, and first-pressed types offer extra health perks
• Blackened seasoning: delivers that iconic smoky heat kick, mix your own for better flavor or buy one without additives
• Lime wedges: cut through the spices with brightness, and choose ones that seem weighty for their size
• Fresh parsley: adds pop of green and cooling contrast, flat varieties work better than curly

Instructions

Prepare the Salmon:

Pat salmon filets completely dry using paper towels as any water will stop proper browning. Pour one tablespoon of avocado oil on top of the filets and spread it around evenly using fingers or a cooking brush.

Season Thoroughly:

Dust blackened seasoning all over the oiled part of each filet making sure to cover everything. Allow the salmon to sit out for ten to fifteen minutes so spices stick better and the fish cooks more uniformly.

Heat Your Skillet:

Put a big nonstick or iron skillet on medium high flame. Add the remaining avocado oil and wait until it gets glossy and hot before cooking any fish. This really matters for getting that signature outer layer.

Sear Top Side Down:

Gently place the filets into the hot oil with spices facing down. Don't push them around at all, letting them cook about two to three minutes until they turn deeply golden and naturally pull away from the pan.

Flip and Finish:

Carefully turn the filets over with a spatula. Keep cooking another two to three minutes until the salmon is just done. You'll notice fat starting to come out and the meat will break apart easily with a fork. Serve right away with lime and parsley if you want.

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I really love using avocado oil for this dish because it helps the fish get that perfect crispness without filling my kitchen with smoke. The first time I cooked this, my family ate so much I barely had any left for my lunch box the next day.

Storage Tips

Store any extra blackened salmon in a sealed container in your fridge. It stays good for about two days. When warming it up, I suggest using a pan on low heat just until it's warm to avoid drying it out.

Ingredient Substitutions

Feel free to use farmed salmon or even trout instead of wild salmon. Don't have blackened seasoning? Just mix some paprika, cumin, garlic powder and cayenne for a quick DIY version. Any oil that works at high heat like grapeseed or regular olive oil will do the job too.

Serving Suggestions

This blackened salmon tastes amazing on top of fresh greens with a citrus dressing. It's also fantastic next to rice or oven-roasted potatoes. For a bigger meal, add some grilled veggies or a corn mixture on the side.

Cultural Context

The blackening method came from Cajun cooking where they press spices into meat and cook it hot to create that distinctive smoky flavor. Adding this technique to salmon brings both New Orleans tradition and lots of nutritional benefits to your dinner.

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Save this dish for when you need quick tasty dinners that always get compliments. You'll appreciate how fast and easy it is every single time.

Frequently Asked Questions

→ Which salmon is best for this dish?

Wild-caught salmon has a rich taste and holds up beautifully under high heat, making it a great pick for this recipe.

→ Why is avocado oil recommended?

With its high heat resistance, avocado oil prevents burning while helping the salmon get that delicious crust.

→ How long should salmon be on the skillet?

Cook each side for about 2-3 minutes on medium-high, until it chars nicely and flakes easily with a fork.

→ Can I switch out the seasoning mix?

Sure, you can mix your own using ingredients like smoked paprika, garlic, cayenne, and your favorite dried herbs.

→ What sides work well with it?

Fresh parsley and lime wedges are perfect for a zesty, fresh kick that balances the strong smoky flavors.