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
- 4 salmon filets, can be skin on or skin off, patted completely dry
- 1 tablespoon coconut oil
- 2 avocados, sliced
- 2 tablespoons cilantro, chopped
- 2 teaspoons lime juice
- 1 teaspoon kosher salt
- 1 teaspoon diced jalapenos (optional)
- Heat a large skillet over medium heat.
- In a small bowl, make the blackened seasoning by combining all the ingredients. Stir to combine.
- Season the salmon with the blackened seasoning.
- 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.
- Serve warm, topped with chunky guacamole. I love this with cauliflower rice risotto and roasted asparagus!
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
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.