Blackened Salmon Recipe with Citrus Salad
This Blackened Salmon Recipe with Citrus Salad is healthy, spicy, and insanely delicious. Easy to make in under 35 minutes, it’s perfect for holidays or busy weeknights at home!
One of my favorite ways to enjoy salads is served over protein like my Caesar Salad Chicken Cutlets, Blackened Grilled Chicken Thighs with Avocado Cucumber Salad, and this Blacked Salmon Recipe with Citrus Salad. It’s a fun way to add more fruits and vegetables to your diet.
Why You’ll Love this Recipe
Recipes like this blackened salmon salad dish look impressive on the dinner table. As a result, they’re a great option for holidays and special occasions. Don’t worry, though. From start to finish, this dish is ready to eat in less than 35 minutes!
With protein, fiber, and healthy omega-3 fatty acids, it makes for a nutritious, filling meal on its own. However, you can also pair it with your favorite side dishes. No matter how you serve it, it’s guaranteed to impress all your guests!
Recipe Ingredients
- Salmon – You’ll need two pounds of salmon for this recipe. I highly recommend using one large, whole filet for easy, even cooking.
- Olive Oil – This coats the salmon and acts as a dressing with the salad, adding a bold, peppery flavor and a boost of healthy fats.
- Blackening Seasoning – You can sometimes find pre-made blackening seasoning blends at your local grocery store, but I prefer to make my own. You can do so by combining dried oregano, onion powder, garlic powder, paprika, cayenne pepper, kosher salt, and cracked black pepper.
- Pomegranate Arils – Use a whole pomegranate, or save time by purchasing ready-to-eat pomegranate arils.
- Red Onion – This adds a nice crunch and a subtle tang.
- Fresh Parsley – This adds a slightly peppery taste and a refreshing flavor.
- Oranges – Cara Cara oranges or Navel oranges are best! Make sure to use just the segments, not the membrane or skin.
- Lemon Juice – This enhances the citrusy flavor of the salad. Freshly squeezed is best!
- Kosher Salt – Just a pinch helps enhance the flavor of the rest of the ingredients in the blackened salmon salad.
The Best Type of Salmon to Use
For this salmon citrus salad recipe, I use Scottish salmon, which is what I most often use at home. However, Atlantic salmon also works well. These two types of salmon tend to be fattier than varieties like Sockeye or Coho. They also have a mild flavor that takes on the taste of the ingredients they are paired with.
That said, Sockeye or Coho salmon will also work. Or, if you’re cooking for a special occasion or holiday, try Ora King salmon. It’s expensive, but so delicious!
How to Make Blackened Salmon with Citrus Salad
- Prepare. Before you begin, preheat your oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper.
- Prepare the salmon. Debone the salmon, and pat it dry with paper towels.
- Make the blackening seasoning. Combine the oregano, onion powder, garlic powder, kosher salt, cracked black pepper, cayenne pepper, and paprika in a small bowl.
- Season the salmon. Use your hands to rub the blackening seasoning into the salmon filet, coating it evenly.
- Bake. Drizzle the salmon filet with olive oil, and place it on the prepared baking tray. Bake for 20 minutes or until it’s medium or medium-well with an internal temperature between 120 degrees Fahrenheit and 140 degrees Fahrenheit.
- Prepare the citrus salad. Combine the red onion, pomegranate arils, fresh chopped parsley, orange segments, lemon juice, olive oil, and a pinch of salt in a mixing bowl.
- Serve. Spoon the salad over the baked salmon, and enjoy!
How to Cut Orange Segments
Cutting an orange into segments can be a little tricky. However, once you get the hang of it, you’ll be cutting like a pro! Here’s how:
- Using a sharp knife, cut the ends off your orange.
- Stand the orange upright, and slice off the outer skin or peel.
- Slice next to the membrane, the thin, paper-like connective tissue that holds the orange together, on the right side of a segment. Then, repeat on the left side.
- Pop out the orange segment.
- Repeat, slicing the whole orange.
Expert Tips for Success
- Leave the skin on. Keeping the skin on the fish while it cooks keeps it juicy and tender and makes it easier to transfer from the baking tray. If you’re not a fan, you can always remove it before serving!
- Don’t skimp on the seasoning. Blackened recipes are meant to be loaded with seasonings, which create a strong, spicy flavor and a sort of crust on the exterior of the fish.
- Adjust the baking time. Make sure to keep a close eye on your salmon, and adjust the baking time as needed. For example, my salmon filet was fairly thin, but thicker varieties may take longer to cook.
- Use a cooking thermometer. For the best results, use a meat thermometer to check that the internal temperature of your salmon filet reaches somewhere between 120 and 140 degrees Fahrenheit, depending on your preferred doneness.
Serving Suggestions
You can easily serve this blackened salmon recipe on its own as a complete meal. It’s great warm, room temperature, or chilled. However, I love to add a side of crusty bread, Lebanese Rice, or One Pan Potatoes for a boost of carbs to make it even more filling.
Frequently Asked Questions
For the best results, I recommend storing the blackened fish and citrus salad in separate airtight containers. The salmon will stay fresh in the fridge for three to four days, and the salad will last for one to two days.
Blackened salmon is made with a Creole cooking technique that uses a spice blend to create a crust on the exterior of the fish. Meanwhile, grilled salmon can be seasoned with anything and is free from any kind of crust.
Yes! Blackened salmon is made with minimal ingredients, meaning it’s a great source of high-quality protein and healthy fats. Of course, be sure to consult your doctor with any specific questions or concerns.
Yes, season the salmon fillet as normal, coating it with the spice rub. Then, heat a pan over medium heat or medium-high heat. Add olive oil or oil with a high smoke point, and cook the fish to your desired doneness.
Other Salmon Recipes You Might Consider Trying
- Salmon Tacos with Apple Cabbage Slaw
- Spicy Salmon Loaf Recipe
- Air Fryer Spicy Hasselback Salmon
- Chopped Smoked Salmon Salad
Blackened Salmon Recipe with Citrus Salad
Equipment
- 1 baking tray lined with parchment
- 1 mixing bowl for salad
Ingredients
- 2 lbs. Scottish salmon, whole fillet, deboned, skin on
- 2 tablespoons olive oil, drizzle over the salmon before baking
Blackening Seasoning
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper, reduce or omit if you do not like spice
- ½ teaspoon cracked black pepper
Citrus Topping
- 1 cup pomegranate arils
- 4 oranges , segmented, Cara Cara or Navel oranges
- ½ cup red onion, finely diced
- ⅓ cup Italian parsley, freshly chopped small
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, fresh squeezed
- pinch kosher salt, to taste
Instructions
- Preheat your oven to 400 degrees. Line a baking tray with parchment paper.
- In a small mixing bowl, combine the blackening seasoning. This includes, dried oregano, onion powder, garlic powder, kosher salt, cracked black pepper, cayenne pepper, paprika.
Prepare the Salmon
- Place the whole salmon fillet on the baking tray lined with parchment paper. Debone your salmon and pat it dry with a paper towel. Rub the salmon with the blackening seasoning.
Cook the Salmon
- Drizzle the salmon with olive oil. And place it in the oven for 20 minutes. This will yield a medium to medium well temperature. My salmon was on the thinner side, so cooking times will vary. Thicker fillet might need more cooking time.
Make Citrus Salad
- In a mixing bowl, combine finely diced red onion, pomegranate arils, fresh chopped parsley, citrus segments, fresh squeezed lemon juice, extra virgin olive oil and a pinch of kosher salt. Gently toss everything together so the citrus segments do not break apart.
Serve
- Remove the salmon from the oven once it’s cooked to your liking. Slide the fish onto a platter. You can leave it on the parchment paper if you desire, or you can slide it directly onto the platter. Spoon the citrus salad on top, serve and enjoy!
One Comment on “Blackened Salmon Recipe with Citrus Salad”
great flavors and simple enough to make. I really like the citrus fruit.