This blackened salmon is a treat! It’s spicy, crispy on the outside, and super juicy inside, making it a fun dish for lunch or dinner.
Pair it with sweet potatoes, and you’ve got a match made in heaven! Sometimes, I have leftovers for breakfast—who says you can’t have salmon in the morning? 😄
This dish is quick to prepare, so it’s perfect for busy days. Just season the salmon, cook it up, and whip up some sweet potato fries. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are key for this recipe. You can substitute with other fish like trout or tilapia, but adjust cooking time accordingly as they may cook faster. I usually like to pick wild-caught salmon for its taste and sustainability.
Sweet Potato: Sweet potatoes add a nice natural sweetness. If you don’t have any on hand, regular potatoes or butternut squash work well too. Just be sure to adjust the cooking time, as they may vary.
Blackening Spice Mix: The spice mix really brings the flavor! If you want a milder version, reduce the cayenne pepper. Alternatively, try adding a dash of cumin for a unique twist. This mix also works well on chicken or veggies.
Olive Oil: You can use other oils like avocado oil or even melted coconut oil. Olive oil enhances flavor, but use what you have on hand. I sometimes mix it with a little butter for extra richness while cooking the salmon.
What’s the Best Way to Get a Crispy Blackened Crust on Salmon?
The secret to a great blackened crust lies in the cooking technique. You want to develop a nice crust while keeping the inside juicy. Here are my top tips:
- Use a hot skillet! Preheat it before adding oil or butter. A cast iron skillet is perfect for this because it retains heat well.
- Don’t overcrowd the pan. Cook in batches if you have more salmon to ensure each piece gets enough contact with the heat.
- Once you place the salmon in the skillet, resist the urge to move it around. Let it cook undisturbed for 3-4 minutes until it forms a crust.
- Flip gently with a spatula. Don’t worry if some seasoning comes off—most will stay on and give great flavor!
Blackened Salmon With Sweet Potato
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (6-8 oz each), skin removed
- 1 tbsp olive oil or butter (for cooking salmon)
For the Sweet Potatoes:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1-2 tbsp olive oil (for sweet potatoes)
Blackening Spice Mix:
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Salad & Garnish:
- 1 handful fresh spinach leaves
- 1/2 avocado, sliced
- Fresh cracked black pepper (for garnish)
Optional Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp fresh lime juice
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, with a total time of around 40 minutes. You’ll spend about 20-25 minutes roasting sweet potatoes while cooking the salmon during the last few minutes.
Step-by-Step Instructions:
1. Prepare Sweet Potatoes:
Preheat your oven to 425°F (220°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat. Spread them out in a single layer. Roast for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized on the edges.
2. Mix Blackening Spice:
In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, black pepper, and salt. Mix well to create your blackening spice mix.
3. Season Salmon:
Pat the salmon fillets dry with paper towels. Generously coat both sides of each fillet with the blackening spice mix, pressing gently to adhere. This will give the salmon a delicious flavor!
4. Cook Salmon:
In a heavy skillet (cast iron preferred), heat the olive oil or butter over medium-high heat. Once hot, add the salmon fillets. Cook for about 3-4 minutes on the first side without moving them, until a dark crust forms. Flip carefully and cook the other side for another 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.
5. Prepare Sauce (Optional):
While the salmon cooks, mix the Greek yogurt, lime juice, cilantro, salt, and pepper in a bowl. Chill until ready to serve. This creamy sauce adds a nice fresh touch!
6. Assemble Plate:
On each plate, arrange the roasted sweet potato cubes and fresh spinach leaves. Place the blackened salmon fillets on top. Add sliced avocado on the side and season with freshly cracked black pepper to taste.
7. Serve:
Serve immediately with the optional creamy cilantro-lime sauce on the side for dipping. Enjoy your flavorful blackened salmon paired with sweet, roasted potatoes and fresh greens!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. The best way to thaw is overnight in the fridge, or you can place it in a sealed bag and submerge it in cold water for about 30 minutes.
Can I Substitute the Sweet Potatoes?
Absolutely! If you don’t have sweet potatoes, regular russet or Yukon gold potatoes, butternut squash, or even zucchini can be used as alternatives. Just make sure to adjust the cooking time if needed since some vegetables may cook faster than sweet potatoes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the salmon and sweet potatoes in the microwave or on the stove. You might want to add a splash of water or broth to keep them moist.
Can I Make the Blackening Spice Mix Ahead of Time?
Yes! The blackening spice mix can be made ahead and stored in an airtight container in a cool, dry place for up to a month. This makes it easy to whip up this dish even on busy nights!
