This keto Cajun blackened salmon recipe combines bold spices with the healthy fats of salmon and avocado, making it a perfect low-carb option.
The spicy blackened seasoning creates a delicious crust while the fresh avocado salsa balances the heat with creamy and refreshing flavors.
Ideal for those following a ketogenic diet or anyone seeking a flavorful and nutritious seafood dinner.
Why You’ll Love This Recipe
- Blackening spices add a smoky, spicy crust without added carbs, enhancing the salmon's natural flavor.
- Avocado salsa adds creaminess and freshness, providing complementary texture and nutrients.
- Cooking salmon to the recommended safe internal temperature ensures the fish is both safe and tender.
Keto Cajun Blackened Salmon with Avocado Salsa
A flavorful keto-friendly recipe featuring spicy blackened salmon fillets topped with a fresh and creamy avocado salsa, perfect for a healthy seafood dinner.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 salmon fillets (6 ounces each), skin on
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large ripe avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the blackening spice In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
- Season the salmon Pat the salmon fillets dry with paper towels. Rub both sides of each fillet evenly with olive oil. Generously coat the top side of each fillet with the blackening spice mixture.
- Cook the salmon Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Place salmon fillets spice-side down in the pan. Cook for 4-5 minutes without moving to form a crust. Flip the fillets and cook for an additional 3-4 minutes until salmon reaches an internal temperature of 145°F (63°C). Remove from heat and let rest.
- Make the avocado salsa While the salmon cooks, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl. Gently toss to combine.
- Serve Place blackened salmon fillets on plates and spoon avocado salsa over the top. Serve immediately.
Helpful Tips
- Use a meat thermometer to ensure the salmon reaches 145°F (63°C) for safe consumption.
- Adjust cayenne pepper according to your spice preference.
- For even cooking, bring salmon fillets to room temperature before cooking.
Storage and Make-Ahead
Store leftover salmon and avocado salsa separately in airtight containers in the refrigerator for up to 2 days.
Do not freeze avocado salsa as the texture will become mushy after thawing.
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, but thaw the salmon completely in the refrigerator before cooking for even cooking.
What if I don't have a cast-iron skillet?
Use a heavy-bottomed non-stick or stainless steel pan that can get very hot to achieve the blackened crust.
Is salmon skin edible and should I remove it?
Salmon skin is edible and provides extra flavor and texture when crisped. You can leave it on or remove it based on preference.
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