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Coconut rice and yogurt sauce shown with salmon

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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 581kcal


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


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

Avocado Ranch Sauce

  • 1/2 small to medium avocado
  • 1/2 cup Wallaby Organic Plain Whole Milk Yogurt
  • 1/4 cup fresh parsley leaves
  • 2 Tbsp. lemon juice
  • 1 fresh garlic clove
  • 3/4 tsp. onion powder
  • Pinch of kosher salt and black pepper


  • Pat salmon dry with a paper towel, and rub all over with 1 Tbsp. of the olive oil. In a small bowl, combine paprika, cayenne, garlic powder, oregano, 1/2 tsp. of the salt, and black pepper. Rub spice mixture all over flesh of salmon fillets. Let rest 10 minutes.
  • Meanwhile, heat coconut milk, 1 cup of water, and remaining 1/2 tsp. salt in a small saucepan over high. Bring to a boil, stir in rice, then reduce heat to low. Cover and cook 15 to 20 minutes, or until the rice is creamy and all liquid is absorbed.
  • While rice cooks, prepare Avocado Ranch by combining avocado, yogurt, parsley, lemon juice, onion powder, garlic, salt, and pepper in a small blender or food processor; blend until smooth. (If mixture is too thick, add 1 Tbsp. water.)
  • Heat remaining 1 Tbsp. 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 3 to 5 minutes, depending on thickness. Serve salmon with coconut rice and Avocado Ranch.


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. 


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