Whole30 + Keto Blackened Salmon

Whole30 + Keto Blackened Salmon Recipe + Video – 4g net carbs! A healthy + low carb blackened salmon with a chunky avocado topping. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

You can never have too many salmon recipes. Am I right? We have salmon once a week, and I’m always looking for ways to jazz it up.

Nothing is more jazzy and flavorful than this whole30 + keto blackened salmon!

Keto Blackened Salmon

This salmon is coated in a flavorful spice mixture that gives it the black appearance, but packs in a ton of flavor! I bet you have all the spices you need on hand for this recipe.

Most blackened seasonings are really spicy. I prefer mine mild, with virtually no spiciness. That way I can feed it to my kids no problem. I add in very little cayenne pepper. If you want yours spicier, just add in more.

I love serving it with a really chunky guacamole. The fattiness and lime compliments the blackened salmon perfectly.

You must make my cauliflower rice risotto as well. Such a good dinner!

Watch Blackened Salmon Recipe Demo Video

If you make this blackened salmon be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Whole30 + Keto Blackened Salmon

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★★★★★

4.9 from 15 reviews

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 1x

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Ingredients

Scale 1x2x3x

Blackened Dry Rub

• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper (optional, leave out if you don’t want it spicy or making for kids)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Salmon

• 4 salmon filets, can be skin on or skin off, patted completely dry
• 1 tablespoon coconut oil

Chunky Guacamole

• 2 avocados, sliced
• 2 tablespoons cilantro, chopped
• 2 teaspoons lime juice
• 1 teaspoon kosher salt
• 1 teaspoon diced jalapenos (optional)

Serving Suggestions

• Cauliflower rice risotto
• Roasted asparagus
• wedges of lime

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Instructions

1. Heat a large skillet over medium heat.
2. In a small bowl, make the blackened seasoning by combining all the ingredients. Stir to combine.
3. Season the salmon with the blackened seasoning.
4. When the pan is warm, add in the coconut oil. Cook the salmon, starting skin side down if it has skin. Cook for 3-5 minutes, then flip and cook another 2-3 minutes, or until the salmon has an internal temperature of 125ºF.
5. Serve warm, topped with chunky guacamole. I love this with cauliflower rice risotto and roasted asparagus!
6. Leftovers will keep in an airtight container refrigerated for at least 5 days.
7. As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

Notes

Spicy Level: This is for a mild spice level. If you want yours spicier, add more cayenne pepper! When I make this, I don’t add any cayenne pepper until I season the fish I’m making for my kids. They don’t like spicy.

Fish: I love this with salmon (you can use skin-on or skin-off). I get my salmon from ButcherBox, which I highly recommend! Costco has a good price on wild caught salmon also. You could really use any fish for this recipe. Mahi mahi, cod, halibut, etc.

Leftovers: If I have leftover salmon, I love eating it cold the next day crumbled over a salad. I strongly dislike microwaved salmon, so don’t recommend microwaving. You could also rewarm in a skillet.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It includes the chunky guacamole. It does not includes sides (cauliflower rice risotto or asparagus) since sides can vary. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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