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Why You’ll Love This Recipe

• Blackened Salmon comes together in just about 30 minutes.
• The perfect weeknight dinner to make when you’re short on time.
• The salmon is coated in a easy homemade blackened seasoning.
• It’s warm and full of different flavors and textures.
• Served with a simple couscous that is loaded with veggies.
• Makes for a great meal prep all week long too!
• If you loved this one, be sure to check out my Salmon Teriyaki Bowl for another quick dinner idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Blackened Salmon. Scroll down to the recipe card for a full list of ingredients and instructions.

Feel free to use farm raised salmon, wild caught salmon or frozen salmon that’s been thawed for this recipe.

The homemade blackening seasoning is made with paprika, salt, pepper, onion powder, garlic powder, cayenne pepper, dried oregano, dried thyme and a touch of coconut sugar.

Use plain couscous and cook it inside of bone broth for added flavor and nutrients.

For the veggies I used cucumber, cherry tomatoes, green onion, red onion and micro greens.

I like to add in a touch of feta crumbles for a bit of a tang, but you can leave this out to make this recipe dairy free.

Dried cranberries add a touch of sweetness and a great chewy texture.

Chickpeas are roasted in the oven and become crispy, almost like chips and provide a great crunch factor.

How To Make

ONE: Start by roasting the chickpeas in the oven until crunchy and crispy. First drain and rinse the chickpeas and remove and loose skins, toss in seasoning and roast.

TWO: Mix together all the ingredients for the seasoning and press it onto the salmon, set it aside for a few minutes to marinate while you prep the veggies.

THREE: Next, prepare all of the veggies and set aside and cook the couscous on the stovetop in bone broth if desired. Toss the veggies and feta cheese in the couscous and set aside.

FOUR: When ready, heat a skillet with oil and add on the salmon filets- face down. Cook on medium to low heat for 2-3 minutes, flip and cook until internal temperature reaches 145F.

FIVE: Remove the chickpeas from the oven and assemble your plate and enjoy!

Tips And Tricks

Salmon only takes a few minutes to cook, so it’s important to prep the rest of the ingredients first.

Cook the salmon 2-3 minutes face down and the remainder of the time afterwards- this will prevent the top of your salmon from burning.

How To Serve And Store

Serve this Blackened Salmon on top of the warm couscous with veggies, finish it off with a touch of micro greens and avocado if desired.

Store leftovers in an airtight container. It’s best to store salmon separate from the couscous unless you are making individual meals for meal prep. Enjoy within 3-4 days for best results.

Taste And Texture

This Blackened Salmon dinner is the perfect blend of savory and sweet. The blackened salmon is not spicy, but instead has a nice blend of spices with a touch of sweetness on the back end.

There are a ton of different textures going on in this recipe which I love. The salmon is tender, and juicy while the couscous is soft with a bit of crunchiness and chewiness.

Other Recipes You May Like

• Teriyaki Salmon Bowl
• Baked Salmon Sushi Cups
• Pesto Crusted Salmon
• One Pan Chicken and Mushrooms
• Lemon Chicken Orzo Soup

If you make this Blackened Salmon Recipe, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Quick and Easy Blackened Salmon

5 from 1 rating

Hannah Kling

If you're looking for a quick and easy meal in under 30, then this Blackened Salmon dinner is just for you. This salmon is coated in a homemade blackening seasoning and enjoyed on top of a couscous that is loaded with veggies!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients  

1x2x3x

• 4-6 salmon filets
• 1 cup couscous
• 1 medium cucumber (cut into quarters)
• 1 cup cherry tomatoes (cut in half)
• 1/2 cup diced red onion
• 1/2 cup dried cranberries
• 1/4 cup feta crumbles
• 1/4 cup sliced green onions
• avocado and micro greens for topping

Crispy Chickpeas

• 1 can of chickpeas (drained and rinsed)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tbsp extra virgin olive oil

Blackening Seasoning

• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• ½ tsp dried thyme
• 2 tbsp coconut sugar

Instructions

• Preheat oven to 425F. First drain and rinse the chickpeas and place in a clean dish towel and gently rub to remove and loose skins. You want to make sure they are really dry so ensure they crisp up in the oven.
• Place dried chickpeas in a bowl and add on the seasoning and oil. Mix well and place on a baking sheet, bake for 20-25 minutes.
• In the meantime, mix together all the ingredients for the blackened seasoning. Dry the salmon filets with a paper towel and drizzle with a touch of extra virgin olive oil.
• Then, sprinkle on the seasoning until the top is well coated, use your fingers and gently press the seasonings into the salmon filets. Set them aside to marinate for a few minutes.
• Next, cook the couscous according to package, I like to cook it in bone broth for added nutrients, but water works well too. And prepare all of the veggies and set aside.
• When the couscous is done cooking, about 5 minutes, add it to a large bowl with the cherry tomatoes, cucumber, red onion, dried cranberries and feta. Mix until ingredients are well incorporated and set aside.
• When ready, heat a skillet with extra virgin olive oil and add on the salmon filets- face down. Cook on medium to low heat for 2-3 minutes, flip and cook until internal temperature reaches 145F about 3-4 minutes.
• By now the chickpeas should be done baking and all that’s left to do is assemble. On a plate, add on the couscous, sprinkle with crispy chickpeas and add on your salmon. Finish it off with micro greens and avocado and enjoy!

Notes

• Salmon only takes a few minutes to cook, so it’s important to prep the rest of the ingredients first.
• Cook the salmon 2-3 minutes face down and the remainder of the time afterwards- this will prevent the top of your salmon from burning.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!