Blackened Salmon Platter Recipe
Blackened salmon is a flavorful and vibrant dish that combines bold Cajun spices with tender, succulent salmon fillets. This recipe is perfect for seafood lovers looking to add a spicy kick to their meal. Served with a refreshing salad and tangy sauce, this blackened salmon platter is a satisfying and nutritious meal option. Follow along to learn how to create this delicious dish that's sure to impress your family and friends.
Ingredients
- 4 salmon fillets skin-on (about 6 ounces each)
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Salad:
- 4 cups mixed greens such as spinach, arugula, and lettuce
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup sliced cucumber
- 1/4 cup sliced radishes
- For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
Step-by-Step Instructions:
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Salmon:
- Pat the salmon fillets dry with paper towels to remove any excess moisture.
- Season both sides of the salmon fillets with salt, pepper, and Cajun seasoning, pressing the seasoning gently into the flesh to coat evenly.
Heat the Skillet:
- Heat a large oven-safe skillet over medium-high heat. Add olive oil to the skillet and swirl to coat the bottom evenly.
Sear the Salmon:
- Once the skillet is hot, carefully add the seasoned salmon fillets, skin-side down. Sear the salmon for 2-3 minutes, or until the skin is crispy and golden brown.
Transfer to Oven:
- Transfer the skillet to the preheated oven and continue cooking the salmon for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Prepare the Salad:
- While the salmon is cooking, prepare the salad. In a large mixing bowl, combine the mixed greens, cherry tomatoes, sliced red onion, sliced cucumber, and sliced radishes.
Make the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
Assemble the Platter:
- Arrange the dressed salad on a large serving platter.
- Once the salmon is done cooking, remove it from the oven and carefully transfer the fillets to the serving platter, placing them on top of the salad.
Serve and Enjoy:
- Drizzle the remaining dressing over the salmon and salad.
- Serve the blackened salmon platter immediately, accompanied by lemon wedges for squeezing over the salmon, if desired.
Notes
Tips:
- Adjust the level of spiciness by increasing or decreasing the amount of Cajun seasoning used.
- For an extra burst of flavor, squeeze fresh lemon juice over the salmon just before serving.
- Feel free to customize the salad with your favorite vegetables and greens.