This blackened salmon is packed with flavor, thanks to a spicy seasoning that gives it a tasty crust. Pair it with sweet potatoes, and you’ve got a colorful plate that’s healthy too!
Honestly, the mix of crispy salmon and soft sweet potatoes is a winner. I love to squeeze some lemon on top once it’s done—it adds a nice zing! Who’s ready for dinner? 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. If salmon isn’t available, try using trout or tilapia. Both have a nice, flaky texture that works well!
Sweet Potatoes: These add sweetness and nutrition. If you’re short on sweet potatoes, butternut squash makes a great substitute. Just cube and cook similarly!
Spices: The spice mix is crucial for that blackened flavor. If you don’t have smoked paprika, regular paprika will work, though it won’t have the same smoky taste. You can also adjust the cayenne for heat level.
Olive Oil: Extra virgin olive oil is great for cooking the salmon. If you need a substitute, avocado oil is a fantastic option as it has a high smoke point and a mild flavor. I often switch it up depending on what I have!
How Can I Get That Perfect Blackened Crust on My Salmon?
Getting that perfect blackened crust is all about high heat and a good amount of spice. Here are my tips:
- Make sure your skillet is very hot before adding the salmon. A cast-iron skillet is ideal for this as it retains high heat well.
- Don’t overcrowd the skillet. Cook one or two pieces at a time if your pan isn’t big enough—this allows for even cooking and a nice crust.
- Keep an eye on the time! The first side usually takes about 4-5 minutes to develop that dark crust. Flip carefully to avoid breakage.
- If your salmon is sticking, let it cook a little longer before trying to flip—it will naturally release when it’s ready!
Finally, let the salmon rest for a minute or two after cooking—this helps keep it juicy!
How to Make Blackened Salmon With Sweet Potato
Ingredients You’ll Need:
For the Salmon & Sweet Potatoes:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt, divided
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
For the Green Sauce (optional):
- 1 cup fresh cilantro leaves (or parsley)
- 1/4 cup fresh basil leaves (optional)
- 1/4 cup sour cream or Greek yogurt
- 1 garlic clove
- 2 tablespoons lime juice
- Salt to taste
- 1-2 tablespoons olive oil or water for thinning
Time Needed:
This delightful dish takes about 40 minutes to prepare and cook. You’ll need around 10 minutes for prep work and about 30 minutes for cooking, which includes roasting the sweet potatoes and cooking the salmon. So, in less than an hour, you’ll have a delicious meal ready!
Step-by-Step Instructions:
1. Prepare Sweet Potatoes:
First, let’s get those sweet potatoes roasted! Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Then, spread them evenly on a baking sheet lined with parchment paper. Pop them in the oven and roast for about 25-30 minutes, turning them halfway through, until they’re tender and have a beautiful caramel color.
2. Make Blackening Spice:
While the sweet potatoes are roasting, let’s mix up the spices! In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, oregano, cayenne pepper, black pepper, and 1/2 teaspoon of salt. This mix will give the salmon that signature blackened flavor!
3. Season Salmon:
Now it’s time to flavor the salmon! Pat your salmon fillets dry with paper towels—this helps them sear nicely. Rub both sides of each fillet generously with the blackening spice mixture you just made. Make sure every bite will be packed with flavor!
4. Cook Salmon:
Heat 1 tablespoon of olive oil in a heavy skillet (a cast iron skillet works best) over medium-high heat until it’s hot but not smoking. Carefully place the seasoned salmon fillets in the skillet. Cook for about 4-5 minutes on the first side until a dark crust forms. Flip gently with a spatula and cook for another 3-4 minutes, or until the salmon flakes easily with a fork and is cooked to your liking.
5. Prepare Green Sauce (optional):
If you want to add a creamy, herby sauce, this step is for you! In a blender or food processor, add the cilantro (and basil if using), sour cream or Greek yogurt, garlic, lime juice, salt, and a drizzle of olive oil or water. Blend until smooth. If it’s too thick, add more liquid to reach your desired consistency.
6. Plate and Serve:
Now it’s time to serve up your delicious creation! On a plate, you can either spoon some green sauce or a dollop of avocado or herb yogurt. Place the roasted sweet potatoes alongside. Lay the blackened salmon right on top. Garnish with chopped fresh parsley and a sprinkle of flaky sea salt. Don’t forget to serve with lemon wedges on the side for squeezing over the top!
And there you have it! Enjoy this wonderfully spiced blackened salmon with sweet, tender roasted sweet potatoes and a bright, herby sauce. You’ll impress your family or guests with this flavorful dish!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. You can thaw it in the refrigerator overnight or use the quick method by placing the sealed salmon in a bowl of cold water for about an hour.
What Other Vegetables Can I Pair with This Dish?
Besides sweet potatoes, you can also roast other vegetables such as Brussels sprouts, asparagus, or carrots. Just be sure to adjust the cooking time based on the vegetable you’re using. Root vegetables will have a similar cooking time as sweet potatoes, but softer veggies might need less time!
How Can I Make This Recipe Spicier?
If you like more heat, you can increase the amount of cayenne pepper in the spice mix. Adding a pinch of crushed red pepper flakes to the green sauce is another great way to amp up the spice level!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat to avoid drying out the salmon. You can also reheat in the microwave, but be sure to cover the dish to keep moisture in.
