Blackened Salmon with Guacamole

Every time I make this Blackened Salmon with Guacamole, it reminds me of warm summer nights spent outside with family and friends. The sizzle of the salmon on the grill combined with the fresh aromas of guacamole bring back fond memories of laughter and love. It’s funny how food can transport you back in time, isn’t it? I still remember the first time I tried making blackened salmon; I was nervous but excited. Now, it has become a staple in our household, and I know that once you try it, you’ll feel that same warmth and comfort!

Now, let’s dive into how to make this delightful dish.

Ingredients:

Here’s what you’ll need to create this delicious meal. Each ingredient plays a vital role in bringing vibrant flavors to the table, so let’s not skip any of them:

• 4 salmon fillets (skin on or off): Salmon is a healthy choice packed with omega-3 fatty acids. I love using skin-on fillets, as they crisp up beautifully, but it’s entirely up to you!
• 1 tbsp olive oil: This helps to keep the salmon moist and adds a lovely flavor.
• 1 tbsp smoked paprika: This is the star of the seasoning blend. It gives the salmon that distinctive blackened flavor.
• 1 tsp garlic powder: Because, really, who doesn’t love garlic?
• 1 tsp onion powder: This adds a subtle sweetness that pairs so well with the spice.
• 1 tsp cayenne pepper (optional for heat): If you’re like me and enjoy a little kick, this is your friend!
• 1 tsp dried oregano: The herbiness complements the fish beautifully.
• 1/2 tsp black pepper: Freshly ground, of course! It’s amazing how much flavor it adds.
• 1/2 tsp salt: To enhance all the flavors.
• 2 ripe avocados: These are for our lovely guacamole. Make sure they’re soft to the touch!
• 1 small tomato, diced: This adds a fresh burst of flavor to the guacamole.
• 1/4 red onion, finely chopped: This will give the guacamole an extra crunch.
• 1 tbsp fresh lime juice: The acidity brightens everything up!
• 1 tbsp fresh cilantro, chopped: A must for that lovely green freshness.
• 1/4 tsp salt: Just a pinch for the guacamole.
• 1/4 tsp black pepper: Again, it rounds out the tastes.

How to make Blackened Salmon with Guacamole

Now, let’s walk through the cooking process together. I promise, it’s easier than it sounds!

1. Season the salmon:

   • In a small bowl, mix together 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper (if you’re feeling daring), 1 teaspoon of dried oregano, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. This spice blend is everything!
   • Brush the salmon fillets with 1 tablespoon of olive oil and then coat them generously with the spice mix on both sides. Trust me; this step is crucial. It allows the salmon to absorb all those wonderful flavors!
   • Let the salmon rest at room temperature for about 10 minutes. This allows the spices to penetrate the fish a little better.

2. Prepare the guacamole:

   • In another bowl, mash the 2 ripe avocados with a fork until creamy. I love leaving a few chunks for texture; it makes it much more exciting!
   • Then, add in the diced tomato, chopped red onion, 1 tablespoon of fresh lime juice, 1 tablespoon of chopped cilantro, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything well. Please be sure to taste it before you serve; you might want to add a little bit more lime juice or salt to your liking!

3. Cook the salmon:

   • Heat a non-stick skillet or grill pan over medium-high heat. If you have a cast-iron skillet, that’s even better for getting a lovely sear!
   • Once the pan is hot, carefully place the salmon fillets in the pan. Cook them for 4-5 minutes on one side, and then flip and cook for another 4-5 minutes until they’re beautifully blackened and cooked through. You’ll know they’re done when they flake easily with a fork!

4. Serve:

   • Plate your blackened salmon and top each fillet with a generous dollop of guacamole. Garnish with a sprinkle of fresh cilantro for that lovely finishing touch.
   • You can serve this alongside quinoa, rice, or roasted vegetables for a complete and satisfying meal.

Tips for Perfect Results

Now, let me share with you some personal tips that I’ve picked up along the way:

• If you’re looking for crisp skin on your salmon, make sure to dry the fillets thoroughly before seasoning. This is the part I always look forward to!
• Don’t be shy with the spices—season generously! It might look like a lot but trust me; you want that flavor!
• If you’re grilling outside, this recipe is fantastic on a charcoal grill, giving the salmon a beautiful smoky flavor.
• To add even more flavor, marinate your salmon in the spice mix and olive oil for an hour or so before cooking.

Serving Suggestions and Sides

When serving this dish, I love to accompany it with some simple sides. Here are my favorites:

• Quinoa: It’s a wholesome, nutty option. Plus, it pairs wonderfully with the guacamole!
• Roasted Vegetables: Think bell peppers, zucchini, or asparagus. Toss them with olive oil, salt, and pepper, and roast at 400°F until tender.
• Cilantro Lime Rice: Just cook rice with a bit of cilantro and fresh lime juice. It adds a delightful zing that complements the salmon perfectly.

Leftovers

If you’re lucky enough to have leftovers (which isn’t often in my house!), here’s how to store and reheat your Blackened Salmon with Guacamole:

• Storing: Place any leftover salmon in an airtight container in the fridge. It will keep for about 2 days.
• Reheating: To reheat, I suggest using the oven at 350°F for about 10-15 minutes. That way, you’ll avoid drying out the salmon. Reheat the guacamole gently as well, either on the stove or in the microwave, but be careful not to overcook it.

FAQ Section

• Can I use frozen salmon?
  Absolutely! Just make sure it’s fully thawed and patted dry before seasoning for the best results.

• What can I substitute for lime juice?
  Lemon juice works just fine if you’re in a pinch. You’ll still get that lovely acidity!

• Can I make the guacamole ahead of time?
  I suggest making it fresh if possible. But if you must prepare it ahead, add an extra splash of lime juice to help keep it from browning.

• What if I can’t find smoked paprika?
  If you can’t get your hands on smoked paprika, regular paprika works, but you won’t get that smoky goodness—consider adding a bit of liquid smoke instead!

This dish has become a favorite in my house, and I’m so excited for you to try it. The combination of the spiced salmon and the creamy guacamole is such a blissful experience; it’s simple yet so satisfying! I know you’ll love it as much as I do! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!