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

whole30 + keto blackened salmon over cauliflower risotto with chunky avocado topping

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!

whole30 + keto blackened salmon over cauliflower risotto with chunky avocado topping

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.

whole30 + keto blackened salmon over cauliflower risotto with chunky avocado topping

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 (3:31 minutes)

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whole30 + keto blackened salmon over cauliflower risotto with chunky avocado topping

Whole30 + Keto Blackened Salmon


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

Ingredients

Blackened Dry Rub

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


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.

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