Cast-Ironed Blackened Salmon Recipe
Want restaurant-quality blackened salmon at home? Our cast iron method delivers perfect charred spice crust while keeping the salmon moist inside. Paired with cooling cucumber-mango relish, crunchy crab slaw, and smooth avocado crema, this dish balances heat, sweetness, and creaminess for an impressive meal.
Servings: 8 servings
Calories: 111kcal
Ingredients
- 1 skin on salmon filet about 2 lbs, sliced into portions to make cooking easier
- 2 tbs blackening seasoning
- salt and pepper
for the Cucumber Mango Relish
- cucumbers minced
- red onion minced
- 1/2 mango diced
- 1 teas olive oil
- Cherry Tomatoes chopped
- fresh parsley minced for garnish
For the Crunchy Crabby Slaw
- 1/2 red cabbage sliced thin
- 1/2 onion sliced
- 1 teas apple cider vinegar
- 1 teas red wine vinegar
- salt and pepper
For the Avocado Crema
- 1 avocado
- 1 to 2 tbs mayo
- salt and pepper
- 1/2 teas chopped chipotles in adobo sauce
Instructions
Prep the salmon
- Heat a heavy cast iron skillet over medium-high heat on the oven or grill top until smoking hot.
- Meanwhile, pat the samon dry and sprinkle a heavy coating of blackening season evenly over it.
- Season with a pinch of salt and pepper if desired.
Blacken the salmon
- Place the salmon, with the skin side up in the hot pan, and allow the salmon to 'blacken', cooking until there is a solid crust from the seasoning and the salmon pulls from the pan without tearing, about 2 to 3 miutes.
- Flip and allow the salmon to cook through, skin side down until it reaches 140 degrees F, and flakes easily with a fork.
- Remove the salmon from the skillet and set aside to rest.
Make the salsa & cabbage
- Meanwhile, toss the minced cucumber, red onion, and mango in a small bowl. Add the olive oil and toss to combine.
- Make the slaw by tossing the cabbage and onion. Add the apple cider vinegar and red wine vinegar, season with salt and pepper and toss to combine.
- As the salmon finishes cooking, mash the avocado and stir in the mayo, salt and pepper and chopped chipoltes.
Assemble and serve
- Arrange the dish with cabbage slaw, roasted fingerlings (if serving), with the salmon on top.
- Spoon the avocado creama over each and top with a dollop of the mango salsa.
Notes
When blackening, we always open a window and have a fan running to help air out the room. When the spices hit the heat, the peppery aroma can cause sneezing.
This recipe is perfect on a cast iron griddle or pan or the grill top directly on the grill grates.
A hot skillet is essential for this recipe to sear the salmon quickly, allowing the crust to form so you can flip it easily.
Nutrition
Serving: 1g | Calories: 111kcal | Carbohydrates: 9g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 315mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 817IU | Vitamin C: 38mg | Calcium: 32mg | Iron: 1mg