Blackened Salmon with Avocado Stack & Feta – Detailed Recipe 🐟🥑
A restaurant-style dish with spicy, crispy salmon layered over creamy avocado, finished with tangy feta, herbs, and a light sauce.
Ingredients (Serves 2)
For the Salmon
2 salmon fillets (skin on or off, ~150–180 g each)
1½ tbsp olive oil or butter
Blackening Spice Mix
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
¼ tsp cayenne pepper (adjust to taste)
½ tsp salt
½ tsp black pepper
For the Avocado Base
2 ripe avocados
1 tbsp lime or lemon juice
Pinch of salt
1 tbsp olive oil
Toppings & Garnish
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley or cilantro
2 tbsp toasted pecans or walnuts (optional)
Lime slices
Fresh rosemary or thyme (optional, for garnish)
Optional Light Sauce (as seen in image)
2 tbsp butter
1 tsp honey or maple syrup
1 tbsp lemon juice
1 tbsp water or stock
Instructions
1. Prepare the Salmon
Pat salmon dry with paper towels.
Mix all blackening spices in a small bowl.
Rub salmon evenly with olive oil, then coat generously with spice mix.
2. Cook the Salmon
Heat a heavy pan or cast-iron skillet over medium-high heat.
Add butter or oil.
Place salmon in the pan and cook 3–4 minutes per side until deeply golden and cooked through.
Remove and rest for 2 minutes.
3. Prepare the Avocado Stack
Slice avocados thickly.
Toss gently with lemon juice, olive oil, and salt.
Arrange slices in a neat round stack on each plate.
4. Make the Optional Sauce
In the same pan, melt butter on low heat.
Add honey, lemon juice, and water.
Simmer 1–2 minutes until slightly glossy.
5. Assemble
Place salmon on top of the avocado stack.
Spoon sauce lightly around the plate.
Sprinkle feta, herbs, and toasted nuts on top.
Garnish with lime slice and fresh herbs.
Serving Suggestions
✔ Serve with roasted vegetables or quinoa
✔ Great for keto & low-carb meals
✔ Perfect for elegant dinner plating
Tips
Do not overcrowd the pan for a perfect crust
Use ripe but firm avocados
Adjust spice level easily by reducing cayenne
