Blackened Salmon Dinner with Cucumber Salad & Rice

Weeknight Favorite: Blackened Salmon Dinner with Creamy Cucumber Salad, Cilantro Lime Rice & Griddled Zucchini

Some weeknights just call for a little flavor kick, and this blackened salmon dinner delivers every time. Quick to prep, loaded with bold seasoning, and balanced out with cooling sides—this one’s a hit in our house. Perfect when you want something light yet satisfying.

We served this with creamy cucumber salad, cilantro lime rice, and zucchini griddled up with Kinder’s Santa Maria seasoning. The family crushed it—and yes, the salmon leftovers make an awesome lunch the next day flaked into a wrap or rice bowl.

📝 Ingredients:

• 2 lbs fresh salmon fillets (Norwegian or Atlantic)
• Olive oil or melted butter (for coating)

Blackening Seasoning:

• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp cayenne pepper (adjust for heat preference)
• 1 tsp black pepper
• 1 tsp kosher salt

🔧 Instructions:

1. Prep Salmon:
   Pat salmon dry with paper towels.
   Brush lightly with olive oil or melted butter.
   Combine all seasoning ingredients in a bowl and coat the salmon generously on all sides.
2. Preheat Grill, Blackstone, or Cast Iron Skillet:
   Use high heat to create a blackened crust.
3. Cook Salmon:
   Place salmon skin-side down (if using skin-on) and cook for 4–5 minutes per side depending on thickness.
   Internal temp should reach 125–130°F for medium-rare or 140°F for fully cooked.
4. Rest & Serve:
   Let salmon rest 5 minutes before serving.

🥗 Sides:

Cilantro Lime Rice:

• 1 cup rice (or cauliflower rice)
• 2 cups chicken broth or water
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Cook rice according to package. Stir in lime juice, chopped cilantro, and season with salt.

Creamy Cucumber Dill Salad:

• 1 English cucumber, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp lemon juice
• Salt and pepper to taste

Mix all ingredients in a bowl and chill until ready to serve.

Griddled Zucchini:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• Olive oil
• Kinder’s Santa Maria seasoning, to taste

Toss zucchini in olive oil and Santa Maria seasoning. Grill or griddle until browned and tender.

💡 Final Tips:

• Blackened seasoning adds bold flavor—adjust cayenne to your heat preference.
• Serve salmon immediately for best results.
• Leftovers are perfect in rice bowls, wraps, or salads.

⚖️ Estimated Macros (per serving – full meal, based on 4 servings):

• Calories: ~520
• Protein: ~40g
• Carbohydrates: ~18g
• Fat: ~32g
• Fiber: ~3g