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Blackened salmon fillets with avocado recipe

Blackened salmon fillets with avocado recipe

18 ratings

Transform salmon fillets with a wonderfully flavoursome spice rub, packed with cumin, coriander, paprika and cayenne pepper. Served alongside a refreshing, vibrant salsa this delicious and easy to prepare main is a great way to make the most of everyday ingredients. See method

  • Serves 6
  • 20 mins to prepare and 10 mins to cook
  • 317 calories / serving
  • Dairy-free


  • 6 x 110g (3 1/2oz) salmon fillets, skin on
  • 2 corn on the cobs
  • ½ red onion, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 2 avocados, flesh diced
  • 1 lime, juiced
  • handful coriander, chopped
  • 1/2 tsp caster sugar

For the spice rub

  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • 1 tbsp paprika
  • 2 tsp caster sugar
  • generous pinch of cayenne pepper
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    5g 23%
  • Sugars

    3g 3%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 6.3g Protein 24.4g Fibre 4.7g


  1. For the salsa, preheat a barbecue or a grill to high, then rub the sweetcorn with olive oil and cook for about 8 minutes, turning now and then, until charred in places.
  2. Set aside to cool, then cut the kernels off the cobs with a serrated knife. Combine with the red onion, chilli, avocado, lime and coriander, and season with salt and black pepper.
  3. Mix the spice rub ingredients with a generous pinch of salt and black pepper. Spread out the spice rub on a plate and coat the salmon fillets, patting the mixture onto the flesh. Cook for about 3 minutes each side over a medium-hot barbecue, until burnished and cooked through. Alternatively, put the salmon, flesh-side down, in a large, dry frying pan over a medium heat and cook for 5 minutes, without disturbing, until blackened in places.
  4. Turn the fillets and cook for a minute more, then turn off the heat and leave undisturbed for 4 minutes. Serve with the salsa.

TipIf you want to use tinned sweetcorn, drain a 450g tin and toast the kernels in dry frying pan over a high heat, moving until they start to blacken. Allow to cool, then add to the salsa.

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