Blackened Salmon with Salsa

This smoky salmon with fresh corn avocado mix turns basic fish into a vibrant, tasty dish where bold spicy flavors meet cool, tangy toppings. You'll love how the hot, seasoned fish works with the cold, crunchy mix—it's like having restaurant food without leaving your kitchen.

I whipped this up during an unexpected backyard gathering last summer. My friends couldn't believe I hadn't ordered takeout from some fancy place downtown. Now whenever I need to jazz up boring fish night without tons of work, this is what I make.

Ingredients

• Salmon filet with skin on: The skin acts like a shield during cooking and keeps the fish juicy. Go for salmon that looks bright and feels firm with no weird smell.
• Olive oil: Helps the spices stick to the fish and stops it from getting stuck. Grab the good stuff for better taste.
• Blackened seasoning: Gives you that awesome dark crust. It's usually a mix of paprika, garlic, onion, herbs, and some spicy cayenne.
• Avocado: Adds that smooth, buttery feel against the spicy fish. Pick one that's just a little soft when you press it.
• Sweet corn: Brings sweetness and little pops of texture. The stuff in cans works fine, but fresh kernels cut off the cob are amazing in summer.
• Roma tomato: Adds a tangy freshness. Look for ones that are bright colored and feel solid.
• Red onion: Gives a sharp kick and pretty purple color. Chop it super small so it mixes in well.
• Jalapeno pepper: Brings extra heat that goes great with the spicy fish. Take the seeds out if you want it milder.
• Cilantro: Adds that fresh, zingy taste. If you hate cilantro, just use parsley instead.
• Lime juice: Brings that needed tang and keeps the avocado from turning brown.
• Green onion: Adds a light oniony flavor and pretty green color.
• Garlic: Makes everything taste deeper and more flavorful.
• Salt: Pulls all the topping flavors together. Regular table salt works but sea salt tastes better.

How To Make Blackened Salmon with Avocado Corn Salsa

Prepare the oven:

Get your oven rack in the middle and heat it to 400°F. This temp lets the fish cook all the way through while getting that tasty crust on top. Put some foil on your baking sheet so cleanup's a breeze later. If you plan to eat the skin, spray the foil so it won't stick.

Season the salmon:

Put your salmon on the sheet with the skin facing down. Pour a bit of olive oil all over the top so it's completely covered. This makes the spices stick better and helps flavor the fish. Now shake that blackened seasoning all over and gently rub it into the meat. Don't rush this part—it's what makes the dish so tasty.

Bake to perfection:

Put the sheet in your hot oven and let it cook for 16-20 minutes. How long exactly depends on how thick your fish is and how done you like it. For a medium cook, you want the inside temp around 130°F. The fish should pull apart easily with a fork but still be a tiny bit see-through in the center so it stays juicy.

Create the salsa:

While your fish cooks, mix up your topping. Throw the avocado, corn, tomatoes, red onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt in a bowl. Mix it all up gently so you don't smash the avocado. All the different colors and textures make it look as good as it tastes. Stick it in the fridge until you're ready to use it so the flavors can get friendly.

Serve and enjoy:

When the fish is done, take it out and let it sit for a few minutes. Pile that cold avocado mix on top, letting it spill down the sides. Squeeze some fresh lime over everything for extra zing. Cut it into pieces and serve it right away while you've got that awesome hot-cold contrast going on.

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I really love how the cool, smooth avocado works with the hot, spicy fish. I first tried something like this at a little seafood place near the beach in California and I've been tweaking my home version ever since. The first time I made it for my nephew who usually hates fish, he actually asked for more and now wants it every time he comes over.

Make-Ahead Tips

You can fix the topping mix up to 4 hours early and keep it in the fridge. The lime juice helps keep the avocado green, but it works even better if you put plastic wrap right on top of it so no air gets in. I think it's best to add the spices to the fish right before cooking for the strongest flavor, but you can mix your spices earlier in the day to save some time.

Ingredient Substitutions

Don't have salmon? This works great with other firm fish like mahi mahi or halibut. If you want something cheaper, try it with tilapia or cod, but watch your cooking time since those are usually thinner. No blackened seasoning at home? Just mix equal amounts of paprika, garlic powder, onion powder, oregano, and thyme, with a bit of cayenne for heat. When corn's in season, cut some fresh kernels instead of using canned corn. And if you want something different, swap the avocado for mango to make the topping sweeter.

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Serving Suggestions

This spicy salmon goes really well with simple sides that add to the meal without stealing the show. Try it with lime-cilantro rice, roasted asparagus, or just a plain green salad. Want to get creative? Add some warm tortillas and turn everything into fish tacos using the topping as your sauce. A cold glass of Sauvignon Blanc or Pinot Grigio tastes perfect with this—the wine cuts through the rich fish while working well with the fresh topping.

Frequently Asked Questions

→ How can I tell if my salmon is done?

For juicy, cooked salmon, aim for an inner temperature of 130°F. Bake it with the skin side down at 400°F for about 16-20 minutes until it’s flaky.

→ Would canned salmon work instead?

Canned salmon can work if you’re short on time, though the texture and taste might differ slightly. Fresh is the best choice for this recipe.

→ How do I keep leftover salsa fresh?

Put your leftover salsa in a sealed container in the fridge. Try to eat it within a day or two so the avocado stays fresh and green!

→ Can I prep this meal ahead?

For sure! You can mix the spice blend and prep the salsa early. Keep the salsa chilled and cook the salmon right before serving.

→ What are good sides for this dish?

This meal goes great with options like rice, quinoa, roasted veggies, or even tortilla chips to scoop up the salsa!

→ How do I adjust the spice level?

It’s easy to tweak! Just add more or less blackened spice to the salmon, and modify the jalapeño amount in the salsa as you like.