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Check out my comprehensive post on How to Make Blackened Salmon + a wonderful spinach, orange, and red onion salad which combines with it perfectly! | yummyaddiction.com
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5 from 6 votes

How to Make Blackened Salmon + A Delicious Salad Recipe

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4
Author: Yummy Addiction


For the blackening spice:

  • 2 teaspoons kosher salt
  • 2 1/2 tablespoons paprika
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper

For the salmon:

  • 4 skinless boneless salmon fillets (6 oz. or 170g each)
  • 3 tablespoons vegetable oil

For the salad:

  • 6 oz. (170g) baby spinach leaves
  • 1 cup thinly sliced red onion
  • 1 red bell pepper , sliced
  • 2 navel oranges , peeled, white pith removed, cut into pieces

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sea or kosher salt
  • ground pepper , taste


The blackened salmon:

  • Mix all the spices together.
  • Coat each salmon fillet with 1/4 of the spice blend.
  • In a large, heavy skillet, heat the oil over high heat until almost smoking hot. Place the salmon fillets (don't overcrowd) and cook for about 3 minutes on one side until they blacken. If the salmon is blackening too quickly, reduce the heat. Turn the fish and cook for 3 minutes more, until almost opaque. Transfer to a plate.

The salad:

  • In a big bowl, place the spinach, onion, bell pepper, and oranges.
  • To make a dressing, combine all the ingredients in small jar with a lid. Shake to blend.
  • Pour the dressing over the veggies and toss. Top with the salmon fillet. Enjoy!


Salad adapted from Salmon: A Cookbook by Diane Morgan