Blackened Salmon with Avocado Ranch

5 from 11 votes
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Blackened Salmon with Avocado Ranch and coconut rice is the ultimate 30 minute meal. Enjoy as a nutritious and flavorful lunch or weeknight dinner the whole family will love. Blackened salmon fillets with coconut rice and avocado ranch dressingThis post is sponsored by Wallaby Organic and Sprouts Farmers Market. I was compensated for my time, however all opinions are my own.

Blackened Salmon with Avocado Ranch Dressing

Crispy, superbly spiced salmon fillets with creamy avocado ranch makes for the ultimate weekday-friendly meal. Serve over creamy coconut rice and fresh greens for a guaranteed family favorite.

Now that we have officially entered spring, I’m thinking of all the ways to incorporate more fresh produce. Whether it be in a salad, grain bowl, or homemade sauce, the warmer weather fruits and veggies offer endless possibilities. I love that this recipe allows the flexibility to include any produce you fancy: fresh greens, roasted broccoli, juicy cherry tomatoes, or asparagus.

As long as you include the creamy Avocado Ranch, you’re in a total flavor fiesta.

What Goes in Blackened Fish Seasoning?

While most blackening seasoning mixes vary slightly, the core ingredients are pretty standard. Here are my favorites to create a bold, versatile spice mix:

  • Smoked paprika: this bright red spice brings deep, smoky aroma and flavor to everything it touches.
  • Cayenne pepper: A must in blackening spice, this zesty ground chile pepper adds moderately hot spice to the mix.
  • Garlic powder: A staple in most pantries, feel free to add as much or as little garlic powder as you wish. Or, if you can find, it, roasted garlic powder is a total game changer.
  • Dried oregano: Sub for dried thyme, if desired, but some form of dried herb adds an earthy backbone to the mix.

And of course, salt and pepper are a must! This recipe calls for 1/2 tsp. of black pepper, but if you prefer the salmon spicy, feel free to use up to 1 full teaspoon.

This recipe is easy to double or triple if you want to keep extra on hand. It’s also delicious on steak, chicken, cauliflower steak, or roasted potatoes.Homemade blackening seasoning for fishCoconut rice and yogurt sauce shown with salmon

What is the Difference Between Grilled and Blackened Salmon?

While both methods use dry heat to impart flavor and quintessential char, blackening always includes a signature spice mix. Blackening also suggest the food veers on the side of slightly burnt (or charred), while grilling takes a more lax approach.

Another difference is that blackening doesn’t actually require a grill. In fact, I prefer to use a super hot cast-iron pan to do the job. Just be sure you’re cooking over really high heat to get the best results.

How to Make Avocado Ranch Dressing:

The beauty of this sauce is that it’s made entirely in the blender (or food processor!). The quintessential Ranch flavor comes from a mix of onion powder, parsley, lemon, and garlic. It’s gloriously aromatic and endlessly versatile, too. Thin it out and use it as a salad dressing, or enjoy as a dip with fresh crudités or pita. Here’s what you need:

  • Fresh avocado: Not only does avocado amp up the creaminess, but it also adds good-for-you nutrients like potassium and fiber.
  • Wallaby Organic Yogurt: Made in small batches with premium organic whole milk from family farms, Wallaby Aussie Yogurt is lusciously rich with full-bodied flavor. It also offers a great source of protein and calcium, plus live and active cultures to support gut health.
  • Lemon juice: All Ranch dips and dressings need some acidity, and lemon juice does double duty by adding brightness, too.
  • Fresh parsley: I suggest flat-leaf parsley over curly because its flavor is stronger and more peppery, which is a lovely compliment to the avocado.
  • Fresh garlic: Feel free to swap for granulated, if desired!
  • Onion powder: A must in all Ranch dips and dressings, onion powder adds concentrated aromatic goodness.

Ingredient display for Avocado Ranch with yogurtYogurt sauce using Wallaby YogurtOnce all of your ingredients are measured out, add them to a blender or food processor and blend until smooth. I use my mini Ninja blender, which I highly recommend for sauces and dressings. If this sauce is too thick, thin it out with 1 to 2 Tablespoons of water until you reach your desired consistency.

Is Avocado Ranch Healthy?

This homemade Ranch is miles ahead of most bottled dressings in terms of flavor and nutrition. It’s rich in heart-healthy monounsaturated fats, protein, and dietary fiber. Additionally, it’s a great source of vitamin C and potassium from the avocado. The Wallaby Yogurt adds gut-friendly probiotics, too, which most other dressings don’t offer.Grilled fish with coconut rice and avocado yogurt sauceIf you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

More Healthy Salmon Recipes to Try:

Pan-Seared Salmon with Rosemary Walnut Sauce

Salmon Skillet with Sun-Dried Tomato Cream Sauce

Grilled Salmon with Strawberry-Scallion Tapenade

5 from 11 votes

Blackened Salmon with Avocado Ranch

Blackened Salmon with Avocado Ranch and coconut rice is the ultimate 30 minute meal. Enjoy as a nutritious and flavorful lunch or weeknight dinner the whole family will love.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Equipment

  • Large skillet
  • Food processor or blender
  • Small saucepan with lid

Ingredients  

  • 4 (6-oz.) salmon fillets
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/4 to 1/2 tsp. cayenne pepper (depending on desired level of spice)
  • 1 tsp. kosher salt, divided
  • 1/4 tsp. black pepper
  • 1 cup canned coconut milk (full-fat or light)
  • 1 cup white basmati or Jasmine rice, rinsed

Avocado Ranch

  • 1/2 medium ripe avocado
  • 1/2 cup plain full-fat Greek yogurt or sour cream
  • 1/4 cup fresh parsley leaves
  • 1 Tbsp. fresh dill (or 1/2 tsp. dried dill)
  • 2 Tbsp. fresh lemon juice
  • 1 garlic clove (or 3/4 tsp. garlic powder)
  • 1/2 tsp. onion powder
  • 1/4 tsp. each kosher salt and black pepper (or more to taste)
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Instructions 

  • Pat salmon dry with a paper towel. In a small bowl, combine paprika, garlic powder, oregano, cayenne, 1/2 tsp. of the salt, and black pepper. Drizzle salmon with 1 Tbsp. of the olive oil, and rub spice mixture evenly over flesh. Let rest 10 minutes.
  • Meanwhile, heat coconut milk, 1 cup of water, rice, and remaining 1/2 tsp. salt in a small saucepan over high. Bring to a boil, then reduce heat to low. Cover and cook 15 to 17 minutes, or until the rice is creamy and all liquid is absorbed.
  • While rice cooks, prepare Avocado Ranch by combining all ingredients in a small blender or food processor; blend until smooth. (If mixture is too thick, add 1 to 2 Tbsp. water.)
  • Heat remaining 1 Tbsp. olive oil in a large skillet (preferably cast-iron) over medium-high. Once hot, add salmon fillets, flesh side-down, and cook 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook until the skin becomes crispy, about 2 to 3 minutes, depending on thickness. Serve salmon with coconut rice and Avocado Ranch.

Notes

Avocado Ranch can be made up to two days in advance.
Wild salmon is leaner than farm-raised, and may require less cooking time. Pull it from the heat when the flesh feels firm and easily flakes.
*I love serving this dish with a simple cucumber-tomato salad (chopped English cucumber, halved cherry tomatoes, minced red onion, seasoned rice vinegar, olive oil, a pinch of dried herbs, salt and black pepper).

Nutrition

Calories: 581kcal | Carbohydrates: 41g | Protein: 43g | Fat: 28g | Saturated Fat: 9.5g | Sodium: 740mg | Fiber: 3g | Sugar: 2g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

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18 Comments

  1. Stephanie says:

    5 stars
    WOW. This was our very first recipe we’ve made from you and we are now ready to cook our third night in a row from your blog! We could not believe how quickly this came together when we were in a rush to eat and how unbelievably flavorful it was with so few ingredients. (I did add a bit of tortilla strips to mine for an extra crunch, since I like a bit of texture, and it was fantastic.) Leftovers were incredible, too. Absolutely going to be a staple in our home!

    1. Jamie Vespa says:

      Yay! So glad this one was a hit, Stephanie! Thanks so much for leaving a rating and review!

  2. Dianne says:

    I doubled the recipe in the instant pot and followed the same time and it turned to complete mush. 🙁 I don’t recommend doubling it in case someone is wondering if they can or not.

    1. Jamie Vespa says:

      Hi Dianne– thanks for letting other readers know about the IP. I’m sorry it didn’t work out!

  3. Cory Harris says:

    5 stars
    Simple, easy to make, my kids loved it, and the green sauce was delicious.

  4. Susanna Flynn says:

    5 stars
    Soo flavorful!! One of my new favorites!

    1. Jamie Vespa says:

      Hi Susanna- I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review.

  5. Luciana Veiga says:

    5 stars
    Absolutely delicious and extremely easy and fast recipe! I added some ginger to my rice and it was great!!

  6. Claudia says:

    5 stars
    Haven’t we been looking for a recipe to establish world peace?! After trying this one yesterday night, I’m 100% convinced that the entire mankind would be a in a very, very happy place if they would all have a taste of this piece of heaven… Another masterpiece! Thank you, Jamie!

    1. Jamie Vespa says:

      Ah, you write the BEST reviews, Claudia! I”m so glad you enjoyed the recipe!

  7. Josie says:

    Unreal delicious. I have been making many of your recipes and they never disappoint. Added some chopped mango to the coconut rice after it was cooked because I had one on its last legs. It was a nice pop of sweetness.

    1. Jamie Vespa says:

      I’m so glad you enjoyed the recipe, Josie! LOVE the idea of adding mango to the rice. Thanks so much for taking time to leave a review!

  8. Carolyn says:

    5 stars
    Found this recipe on Pinterest and it was fantastic! Really loved the coconut rice–will make again!

    1. Jamie Vespa says:

      So glad the recipe was a hit! Thank you for taking time to leave a review!

  9. Erin says:

    5 stars
    Lick-the-plate delicious!! Especially that avocado sauce, wow! Will be making this on repeat

    1. Jamie Vespa says:

      I’m so glad you enjoyed the recipe, Erin! Thank you for taking time to leave a review!

  10. Jesse says:

    5 stars
    So, so, sosososososososo GOOD!!! And not difficult at all! I will make this again and again!

    1. dishingouthealth says:

      Oh I’m so glad you enjoyed it!! Thank you for taking time to leave a review!