Blackened Salmon Salad

Blackened Salmon Salad
Blackened Salmon Salad
For the perfect protein punch to your salad, this blackened salmon provides excellent omega-3 oils and a tasty alternative to chicken.
For the Salmon:
  • 2-4 Wild Alaskan salmon fillets, thawed overnight in the refrigerator
  • 1-2 tsp. Cajun Blackening Seasoning (If you don't have this on hand you can mix together in a jar the following: 1 Tbsp. smoked paprika, 3/4 tsp. onion powder, 1/2 tsp. sea salt, 1/2 tsp. garlic powder, 1/2 tsp. ground black pepper, 1/2 tsp. thyme, 1/2 tsp. oregano, & 1/8-1/2 tsp. cayenne pepper. Save the leftovers in your spice cabinet)
  • 1/2 tsp. Fine Sea Salt
  • 1 tsp. Olive Oil
For the Salad:
  • 4-8 Cups of mixed greens
  • 1 Red Bell Pepper, sliced thin
  • 1/2 Red Onion, sliced thin
  • 1 Avocado, sliced thin
For the Dressing:
  • Juice from 1 Lemon
  • 1/4 Cup High Quality Olive Oil
  • 1/2 tsp. Fine Sea Salt
  • 1/2 tsp. Ground Black Pepper


  1. Mix together dressing ingredients in a mason jar, or other small jar with a tight fitting lid, and give a good shake to combine everything.
  2. Slice fresh vegetables before you cook the salmon so you can keep an eye on it. Toss greens in dressing and arrange on a platter or individual plates. Add sliced pepper, onion, and avocado around the edges, leaving room in the center for the salmon fillets.
  3. Remove salmon from the package and rinse lightly under cool running water, scrape your fingers across the skin side removing any loose scales. Gently pat dry with a paper towel. Season the salmon with the salt and blackening seasoning on the flesh side. Be sure to season just prior to cooking, not in advance, as salt can break down the fish resulting in a lower quality dish.
  4. Heat a heavy bottomed stainless steel or cast iron pan on medium-high, drizzle with the olive oil. You don't need a ton of oil in your pan because the salmon itself has good quality fat in it that will prevent it from sticking and too much oil could cause splatters. Once the pan is almost smoking, add the salmon fillets, flesh side down. Be cautious not to overcrowd the pan, if you are cooking more than two fillets do so in two batches. You should hear a nice sizzle when the flesh of the salmon hits the pan. Set a timer for 4 minutes (6 minutes if you are using a fat fillet of King salmon). Flip salmon over to the skin side and allow to cook for an additional 4-6 minutes, or until the skin is crispy and the fish easily flakes with a fork.* Place salmon fillets on top of your bed of greens and enjoy your blackened salmon salad!
  5. *Remember, Catch Sitka Seafoods salmon is fresher-than-fresh and straight from the ocean to your doorstep, it is better to be a little under done than over since carry-over cooking will continue to cook the fillets after removing them from the pan.

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