Blackened Salmon Salad with Zesty Citrus Dressing
Blackened salmon salad is a flavor-packed, nutrient-dense meal that’s a regular on our dinner rotation. The combination of spicy, pan-seared salmon and a zesty citrus dressing creates a symphony of bold tastes and textures that will leave you craving more. This recipe is not only delicious but also incredibly easy to prepare, making it an ideal choice for busy weeknights or casual gatherings.
Whether you’re looking to incorporate more heart-healthy omega-3s into your diet or simply seeking a satisfying and satisfying salad, this blackened salmon salad is sure to become a new favorite. With its vibrant colors, varied textures, and versatile flavor profile, it’s a dish that’s sure to impress your family and friends.
❤️ Why You’ll Love This Recipe ❓
What sets this blackened salmon salad apart is the perfect harmony of flavors and textures. The smoky, spicy blackened salmon provides a delightful contrast to the crisp, fresh greens, while the zesty citrus dressing ties everything together with a bright, tangy finish. Plus, this recipe is incredibly easy to prepare, making it a weeknight go-to that can be on the table in just 30 minutes.
Beyond its exceptional taste, this salad is also a nutritional powerhouse. Salmon is rich in omega-3 fatty acids, which are essential for heart health and brain function, while the leafy greens and other vegetables provide a wealth of vitamins, minerals, and antioxidants. Whether you’re looking to maintain a balanced diet or simply enjoy a delicious and satisfying meal, this blackened salmon salad checks all the boxes.
🛒 What You Need to Prepare Blackened Salmon Salad ❓
• 2 tablespoons blackened seasoning blend
• 2 tablespoons olive oil
• 8 cups mixed greens (such as spinach, arugula, and kale)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup crumbled feta cheese
• 2 tablespoons sliced red onion
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper, to taste
The beauty of this blackened salmon salad is that most ingredients are pantry or freezer staples. The combination of the spicy-sweet blackened seasoning, fresh salmon, and vibrant vegetables creates a delicious, Mediterranean-inspired flavor profile that has made this type of salad a perennially popular choice.
📝 How to Make Blackened Salmon Salad Step-by-Step ❓
• Step 2: Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the seasoned salmon fillets and cook for 3-4 minutes per side, or until the fish is cooked through and the exterior is nicely blackened.
• Step 3: While the salmon is cooking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, avocado, feta cheese, and red onion.
• Step 4: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and black pepper to taste.
• Step 5: Divide the salad evenly among four plates. Top each salad with a blackened salmon fillet and drizzle the zesty citrus dressing over the top.
⏱️ Timing Overview
• Cooking time: 8-10 minutes
• Total time: 18-20 minutes
Compared to traditional salmon salads that can take up to 30 minutes to prepare, this blackened salmon salad saves you 10-12 minutes of your cooking time while delivering similar flavors and a more visually striking presentation.
👩🏻⚕️ Nutritional Information
Per serving (based on 4 servings):
• Protein: 36g
• Carbohydrates: 14g
• Fat: 32g
• Fiber: 6g
• Sodium: 732mg
These blackened salmon salads provide approximately 72% of your daily omega-3 fatty acid requirements and 48% of your daily vitamin A needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Swap the mixed greens for a low-carb leafy green like spinach or kale, and omit the cherry tomatoes.
• Dairy-free adaptation: Replace the feta cheese with a dairy-free alternative, such as crumbled tofu or almond-based cheese.
• Added protein: Top the salad with grilled chicken or chickpeas for an extra protein boost.
• Boost vegetables: Add sliced cucumbers, bell peppers, or roasted beets for additional nutrient-dense veggies.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the blackened salmon salad.
🍽️ Serving Suggestions
• Pair with a light, refreshing soup, such as a tomato or cucumber gazpacho, for a complete and balanced lunch or dinner.
• Complement the salad with a glass of crisp white wine or a light, citrusy cocktail for a more elevated dining experience.
• For a picnic or potluck, serve the blackened salmon salad on a platter with additional toppings like toasted nuts, dried cranberries, or a sprinkle of fresh herbs.
❌ Common Mistakes to Avoid
• Using a dull knife: Ensure you have a sharp knife when slicing the vegetables and avocado to prevent them from becoming bruised or mushy.
• Skipping the dressing: Don’t forget to make the zesty citrus dressing – it’s the perfect complement to the blackened salmon and greens, and really ties the whole salad together.
• Letting the salad sit too long: For the best texture and flavor, assemble the salad just before serving. The greens can become wilted if left to sit for too long.
🧊 Storing Tips for the Recipe
These blackened salmon salads retain their quality remarkably well:
• Freezing unbaked: You can prepare the seasoned salmon fillets in advance and freeze them for up to 3 months. Thaw in the refrigerator overnight before cooking.
• Freezing baked: Cooked blackened salmon fillets can also be frozen for up to 2 months. Allow the salmon to cool completely, then wrap each fillet individually in plastic wrap or foil before freezing.
• Reheating: To reheat frozen salmon, bake at 400°F for 10-12 minutes, or until heated through. For the salad, toss the greens and other ingredients together just before serving.
❓ FAQs
Can I make the blackened salmon salad in advance?
Yes, you can prepare certain components of the salad ahead of time. The salmon fillets can be seasoned and frozen for up to 3 months, then thawed and cooked when ready to assemble the salad. The salad dressing can also be made a few days in advance and stored in the refrigerator. However, it’s best to assemble the salad just before serving to maintain the freshness and crispness of the greens.
Can I substitute the salmon with another type of fish?
Absolutely! While the blackened salmon is the star of this dish, you can easily substitute it with other types of fish, such as tilapia, halibut, or even shrimp. Just be sure to adjust the cooking time accordingly, as different types of seafood may require slightly different cooking methods.
Is this salad suitable for a low-carb or keto diet?
Yes, with a few simple modifications, this blackened salmon salad can be adapted for a low-carb or keto diet. Swap the mixed greens for a lower-carb leafy green like spinach or kale, and omit the cherry tomatoes. You can also use a low-carb or sugar-free dressing, such as a creamy avocado-lime dressing or a simple olive oil and vinegar blend.
What if I don’t have a cast-iron skillet?
No problem! You can use any heavy-bottomed, nonstick skillet to cook the blackened salmon. Just be sure to get the pan nice and hot before adding the seasoned fillets to ensure you achieve that crispy, blackened exterior.
Can I add any additional toppings or mix-ins to the salad?
Absolutely! This blackened salmon salad is highly versatile and can be customized to your liking. Some tasty additions could include toasted nuts or seeds, dried cranberries, sliced cucumber, roasted bell peppers, or even a sprinkle of crumbled bacon. Feel free to get creative and make it your own!
Conclusion
These blackened salmon salads represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a light and refreshing weeknight dinner or a show-stopping centerpiece for a special occasion, they’re sure to impress with their vibrant colors, varied textures, and bold, zesty flavors. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these blackened salmon salads demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So why not give this delicious and nutritious recipe a try? Your taste buds (and your waistline) will thank you!
Print
Blackened Salmon Salad with Zesty Citrus Dressing
- Total Time: 18-20 minutes
Ingredients
• 4 (6-ounce) salmon fillets
• 2 tablespoons blackened seasoning blend
• 2 tablespoons olive oil
• 8 cups mixed greens (such as spinach, arugula, and kale)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup crumbled feta cheese
• 2 tablespoons sliced red onion
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper, to taste
Instructions
• Step 1: Pat the salmon fillets dry with paper towels and generously coat them with the blackened seasoning blend on all sides.
• Step 2: Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the seasoned salmon fillets and cook for 3-4 minutes per side, or until the fish is cooked through and the exterior is nicely blackened.
• Step 3: While the salmon is cooking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, avocado, feta cheese, and red onion.
• Step 4: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and black pepper to taste.
• Step 5: Divide the salad evenly among four plates. Top each salad with a blackened salmon fillet and drizzle the zesty citrus dressing over the top.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Blackened Salmon Salad with Zesty Citrus Dressing
