Blackened salmon

“Blackened” Salmon with Smashed Avocado and Tomato Salsa. Image: Silwood School of Cookery.

Salmon recipe with smashed avocado and tomato salsa

Your taste buds are in for a real treat!

Blackened salmon

“Blackened” Salmon with Smashed Avocado and Tomato Salsa. Image: Silwood School of Cookery.

If you love salmon or trout, this salmon recipe will definitely receive a big thumbs up from you. Combined with smashed avocado and piquant tomato salsa, this recipe will make you fall in love with salmon all over again.

This recipe from Silwood School of Cookery includes a homemade cajun spice recipe. One taste of this mouth-watering cajun spice and you will be hooked for life. No store-bought cajun spice will ever be able to satisfy your taste buds again.

Not much cooking time is needed for this salmon recipe although you need to make sure you “blacken” the salmon in a pan just before serving as explained in the recipe method.

Furthermore, serve the salmon with smashed avocado to ensure you get all the necessary fatty acids your body needs. And finally, top your dish off with delightful tomato salsa.

If you love to experiment with recipes, try this recipe with chicken breasts. Your taste buds are in for a real treat!

Salmon with smashed avocado and tomato salsa recipe

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Recipe by Silwood School of Cookery Course: MainCuisine: GlobalDifficulty: Moderate


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  • Cajun spice
  • 80 ml 80 paprika

  • 15 ml 15 cayenne pepper

  • 5 ml 5 white pepper

  • 5 ml 5 black pepper

  • 15 ml 15 dried thyme

  • 15 ml 15 dried oregano

  • 25 ml 25 onion powder

  • 25 ml 25 garlic powder

  • 10 ml 10 salt

  • Fish
  • 6 6 x 160-180 g portions salmon fillet, skin removed (or trout)

  • 30 ml 30 butter

  • 15 ml 15 oil

  • Leek and tomato salsa
  • 6 6 tomatoes, concasséed

  • 1 1 leek, chiffonaded

  • 4 4 spring onions, thinly sliced on the diagonal

  • 30 ml 30 coriander leaves

  • ml extra virgin olive oil

  • ml white wine vinegar

  • salt and pepper

  • Smashed Avocado
  • 1-2 1-2 avocados

  • a little lemon juice

  • salt

  • black pepper

  • Specialised equipment
  • pestle and mortar or coffee grinder


  • Cajun spice
  • Blend the ingredients together in a pestle and mortar or coffee grinder.
  • Store in a jar for up to 6 weeks.
  • Salmon
  • Coat each fish portion in an even layer of cajun spice.
  • Cover and refrigerate for a minimum of 30 minutes.
  • Just before serving: Heat the butter and oil in a pan, add the fish portions, presentation side down.
  • “Blacken” for approximately 2 – 3 minutes on each side, the spices will go a deep golden colour.
  • Finish off in the oven at 180°C to cook through if necessary.
  • Leek and tomato salsa
  • Mix the tomato concassé, leek, spring onion and coriander leaves together.
  • Add the olive oil and vinegar and season to taste.
  • Keep covered in the fridge for a maximum of 1 hour.
  • Smashed avocado
  • Peel and mash the avocado.
  • Add lemon juice, salt and pepper to taste.
  • Cover and store in the fridge for up to an hour.
  • To serve
  • Place fish portions on a platter, top with smashed avocado and sprinkle over the salsa.


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