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