Spicy Blackened Salmon with Fresh Avocado Corn Salsa

Spicy Blackened Salmon with Fresh Avocado Corn Salsa features a perfectly seasoned salmon filet baked to perfection and paired with a fresh avocado corn salsa. This dish is both nutritious and delicious, making it an excellent choice for a healthy dinner.

Salmon is a superfood packed with vitamins, nutrients, and protein, offering numerous health benefits. In this recipe, the salmon filet is seasoned with homemade blackened seasoning and baked in the oven. The addition of a homemade avocado corn salsa enhances the flavor, making this a truly satisfying meal.

Blackened Salmon with Avocado Corn Salsa Ingredients

• Salmon: Full of Omega-3 fatty acids, salmon helps lower blood pressure and reduce inflammation. It’s also a great source of protein and essential vitamins and nutrients.
• Seasoning: Use homemade blackened seasoning to control the spice level and tailor it to your taste.
• Salsa: The avocado corn salsa is made with fresh ingredients and can be prepared up to a week in advance.

How to Make Blackened Salmon

To make the blackened salmon, start with a 2 1/2 pound (1.13 kilograms) salmon filet. Keep the skin on for the best cooking results. Place the salmon skin-side down on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Drizzle the filet with olive oil and coat it with blackened seasoning. Bake the salmon for 16-20 minutes or until it becomes flaky. Remove the skin, cut the salmon into approximately six filets, and serve with avocado corn salsa.

How to Make Avocado Corn Salsa

After preparing the avocados and vegetables, assembling this salsa is quick and easy. Combine all the ingredients in a large bowl, mix well, cover, and let the salsa chill in the refrigerator for about 15 minutes before serving. Store leftovers in the refrigerator for up to a week.

How to Know When Salmon is Done Cooking

Cooking salmon can be tricky, but it’s easier with a few tips. Let the salmon sit at room temperature for 15-20 minutes before cooking to ensure even cooking.

According to the USDA, salmon is done when the thickest part reaches 145°F (63°C). However, for medium-cooked salmon, you can remove it from the oven closer to 130°F (54°C); it will continue cooking off the heat. If you don’t have a thermometer, check for flakiness with a fork. Avoid overcooking to prevent dryness; the outside should be opaque pink when cooked. Cooking times vary based on method and filet size, so a meat thermometer is highly recommended.

Do I Cook Salmon With or Without the Skin?

For most cooking methods (except poaching), leave the skin on. It acts as a barrier between the flesh and the heat source, helping to prevent overcooking. Cook salmon skin-side down to protect the delicate flesh.

Can You Eat Salmon Skin?

Eating salmon skin is a personal preference. It is safe to eat, but some people choose to remove it.

Ingredients

Salmon

• 1 salmon filet (approximately 2½ pounds / 1.1 kilograms), skin on while cooking
• 2 tablespoons olive oil
• 1 tablespoon (heaping) blackened seasoning

Avocado Corn Salsa

• 1 medium avocado, peeled, pit removed, and diced
• 1 can (15.25 ounces / 432 grams) sweet corn, drained
• 1 Roma tomato, diced
• 1/2 medium red onion, diced (approximately 1 cup / 150 grams)
• 1 large jalapeno pepper, seeded and diced
• 1/4 cup (10 grams) cilantro, diced
• 1 tablespoon freshly squeezed lime juice, approximately half a lime
• 1 tablespoon green onion
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon salt
• Lime wedges, for garnish

Instructions

1. Place a rack in the center of your oven and preheat to 400°F (200°C). Line a baking sheet with aluminum foil. (Use non-stick spray if you plan on serving and eating the skin. Without spray, the skin will stick to the pan, and the salmon will easily separate from the skin for serving.)
2. Place the salmon filet skin-side down on the lined baking sheet and drizzle with olive oil.
3. Sprinkle the entire salmon with blackened seasoning and gently rub it onto the filet.
4. Bake for 16-20 minutes or until flaky. (For medium, cook to an internal temperature of 130°F / 54°C.)
5. Meanwhile, in a large bowl, combine avocado, corn, tomatoes, onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt. Place in the refrigerator to chill while the salmon is cooking.
6. When the salmon is done, top with avocado corn salsa. If desired, squeeze lime over the salsa. Cut into single-serving filets and serve.

Enjoy this nutritious and flavorful Spicy Blackened Salmon with Fresh Avocado Corn Salsa as a delightful meal!