This blackened salmon is packed with flavor and topped with a sweet potato that adds a lovely sweetness. It’s quick to cook and makes for a fancy meal without the fuss!
I can never get enough of that crispy outside of the salmon! I love pairing it with roasted sweet potatoes— it’s like a party on my plate! 🎉 Plus, it’s super healthy!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal, but you can use frozen ones if that’s all you have. Just make sure to thaw them properly. I love wild-caught salmon for its richer flavor, but farmed salmon also works well.
Sweet Potatoes: These are sweet and delicious, but if you’re short on time, you can use pre-cooked sweet potato mash. You could also substitute with butternut squash or regular potatoes. Just adjust cooking times accordingly.
Blackening Spice: The spice mix is key for flavor! If you want it milder, reduce the cayenne pepper. You can also use a store-bought blackened seasoning if you’re in a rush. I like to make my own for better control over flavors.
Avocado Sauce: This is optional, but if you don’t have Greek yogurt, you can use sour cream or even tahini for a different creaminess. Fresh lime juice adds a nice zing!
How to Get Perfectly Blackened Salmon?
Blackening salmon is all about getting that perfect crust while keeping it moist inside. Follow these simple steps for the best results:
- Start with a dry salmon fillet. Pat it down with paper towels to remove excess moisture.
- Coat each side of the fillet generously with your blackening spice mix. The spices should stick well to give that amazing crust.
- Heat your skillet until smoking hot. This is key! If it’s not hot enough, the salmon won’t blacken properly.
- Cook each side for 3-4 minutes. Don’t move the fillets too much—let them get that nice crust!
Let the salmon rest for a minute after cooking so the juices stay inside. This way, you’ll end up with perfectly flaky and flavorful fish!
Blackened Salmon With Sweet Potato
Ingredients You’ll Need:
For The Salmon and Sweet Potatoes:
- 4 salmon fillets (about 6 oz each), skin removed
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil (for sweet potatoes)
- Salt and pepper, to taste
- Fresh spinach or mixed greens, for serving
- Fresh basil or parsley, chopped (for garnish)
For The Blackening Spice Mix:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For The Avocado Sauce (optional):
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lemon or lime juice
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish will take about 40 minutes total. You’ll spend about 10 minutes prepping the ingredients and seasoning the salmon, and then about 25-30 minutes cooking the sweet potatoes in the oven while you sear the salmon. Easy and efficient!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread them out in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes, or until they are tender and lightly caramelized. Remember to give them a little stir halfway through for even cooking!
2. Make the Blackening Spice Mix:
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. This spice mix will give your salmon that fantastic blackened flavor!
3. Season the Salmon:
Take your salmon fillets and pat them dry with a paper towel. This helps the spices stick better. Generously coat both sides of the fillets with the blackening spice mix, making sure every bit of the fillet is covered with that flavorful blend.
4. Cook the Salmon:
Now it’s time to cook! Heat a heavy skillet (cast iron works great) over medium-high heat until it’s nice and hot. If you like, you can add a small amount of oil or butter to the pan. Once hot, carefully place the salmon fillets in the skillet. Cook them for about 3-4 minutes on each side, or until you see a beautiful blackened crust and the salmon is cooked through but still moist inside. Don’t be afraid of a little smoke—this is where all the flavor comes from!
5. Prepare the Avocado Sauce (optional):
If you want to add a tasty creaminess to your dish, let’s make the avocado sauce! In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), lemon or lime juice, and a pinch of salt and pepper. Blend it until smooth and creamy. It adds a wonderful fresh kick!
6. Serve:
Time to put it all together! On each plate, create a bed of the roasted sweet potatoes. Place a blackened salmon fillet right on top of the potatoes. On the side, add a handful of fresh spinach or mixed greens. If you’re using the avocado sauce, add a dollop on the side or drizzle it over the salmon. Finally, sprinkle some chopped fresh basil or parsley over the top for a beautiful finish!
Enjoy your flavorful blackened salmon with hearty sweet potatoes and a fresh green side! Bon appétit!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge overnight or quickly in cold water before cooking. Pat it dry to help the spice mix adhere better!
What If I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika, you can substitute it with regular paprika for a milder flavor. For additional smokiness, try adding a touch of cumin or chipotle powder if you have it.
Can I Make This Dish Ahead of Time?
Absolutely! You can roast the sweet potatoes and prepare the blackening spice mix ahead of time. Cook the salmon fresh right before serving for the best texture, but if you have leftovers, they can be stored in the fridge for up to 3 days.
How Can I Adjust the Spice Level?
If you prefer less heat, simply reduce the cayenne pepper in the spice mix. You can also omit it entirely. Alternatively, for an extra kick, feel free to add more to suit your taste!