Pan Seared Blackened Salmon with Charred Jalapeno Crema
If you’re craving something bold, flavourful, and honestly a little fancy without the effort—this blackened salmon is it. The spice blend is smoky and just spicy enough to wake up your taste buds, and when paired with the creamy charred jalapeño crema? Game over. It feels like something you’d order at a trendy spot downtown, but you’re making it right at home, maybe even in your comfies. We usually serve it with fluffy rice and a fresh village salad to keep things light and balanced—it’s a total weeknight win or a dinner party go-to.
Ingredients
For the Salmon
- 4 organic wild salmon filets skin-on
- 1 tablespoon avocado oil or another high-heat oil
Homemade Blackened Seasoning
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1 teaspoon granulated onion
- ½ teaspoon cayenne pepper adjust for heat
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
For the Charred Jalapeño Crema
- 1 jalapeño pepper
- ½ avocado
- ¼ cup sour cream
- ¼ cup fresh cilantro
- 1 small clove of garlic
- Juice of 1 lime
- 1 teaspoon honey
- Salt to taste
For Serving
- Cooked white or brown rice
- Village salad cherry tomatoes, cucumber, red onion, red wine vinaigrette
- Fresh lime zest and juice
Instructions
Make the Charred Jalapeño Crema
- Char the jalapeño on a grill, gas burner, or a hot griddle pan until the skin is blistered. Transfer to a bowl and cover to steam for 5 minutes. Rub off the skin with a paper towel, remove the seeds, and dice.
- In a food processor, combine the diced jalapeño with the avocado, sour cream, cilantro, garlic, lime juice, honey, and salt. Pulse until smooth. Refrigerate until ready to use.
Prepare and Cook the Salmon
- Pat the fresh salmon filets dry.
- Mix the blackened seasoning in a small bowl. Generously season the flesh side of the salmon.
- Heat a large skillet over medium high heat. Add avocado oil.
- When the oil is shimmering, carefully place the salmon flesh-side down on the hot skillet. Sear undisturbed for 2–3 minutes or until the salmon easily releases.
- Flip and cook skin-side down for 5–6 minutes more until the skin is crispy and the salmon is just cooked through.
Plate and Serve
- Smear the crema on each plate. Add a scoop of rice and a portion of salad. Lay the salmon over the crema and rice. Finish with lime zest and a squeeze of fresh lime juice. (Or a squeeze of lemon if you prefer)
Rate this Recipe
- If you get the chance to try this recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
Video
Notes
Tip: To achieve a perfectly seared salmon fillet, it's crucial to start with a hot, well-oiled skillet. The high heat helps create a beautiful, caramelized crust on the outside while preserving the tender and juicy flesh within.
Tip: For a dairy-free version of the crema, swap sour cream for a plant-based alternative.
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