Looking for another quick and easy weeknight dinner? This blackened salmon with avocado cucumber salsa is just the ticket! It’s light and delicious and perfect for summer.

I love love love a good blackened piece of fish. Tonight I chose to use salmon, however, you could easily swap out tilapia, red fish, or mahi mahi if you choose. I also made my own seasoning, but you could also use a store-bought blackened seasoning if you already have it on hand.

I like to pan-sear the salmon in a little avocado oil because it gives it a really nice char. I cook for about 4 minutes per side and voila- salmon is done! The avocado cucumber salsa is exactly as it sounds… avocado and cucumber chunks tossed together in a little lime and cilantro and bam! We’re almost ready to eat. I served this with a little sautéed cauliflower rice, but feel free to serve with whatever you prefer. So simple, yet so delicious!

Blackened Salmon with Avocado Cucumber Salsa

Author: Lindsay Cola (Tippens)
Prep Time: 10
Cook Time: 8
Total Time: 18 minutes
Yield: 2 1x

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Ingredients

For the Salmon:

2–3 T avocado oil (could also use olive oil)
2– 5-6 oz salmon fillets
1 tsp paprika
Pinch of cayenne pepper
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried oregano
1/8 tsp dried basil

For the Avocado cucumber salsa:

1 large haas avocado, diced
1/2 English cucumber, cubed
juice of 1/2 lime, more to taste
2–3 T fresh cilantro, chopped
salt and pepper, to taste

Instructions

If you are making your own seasoning, add all spices to a bowl and toss together. Using your hands, press the seasoning mixture into the salmon until well covered.
Heat avocado oil in your skillet over medium high heat. When oil is hot, add salmon skin side down and cook for 4 minutes. Flip the fillets, reduce the heat to medium and cook another 3-4 minutes, until cooked to your liking.
To prepare the salsa, add all ingredients to a small bowl and toss to combine. Spoon over salmon and serve.