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FishBonz Grill Cajun Salmon Salad Recipe
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FishBonz Grill Blackened Salmon Salad Recipe

A zesty, seared-to-perfection blackened salmon fillet tops a vibrant, tropical salad bursting with creamy avocado, sweet mango and a tangy cilantro-lime dressing that’ll make your taste buds dance like it’s beach weather all year long. Make our FishBonz Grill Blackened Salmon Salad Recipe at home. With our Secret Restaurant Recipe your Blackened Salmon Salad will taste just like FishBonz Grill.
Prep Time55 minutes
Active Time15 minutes
Total Time1 hour 10 minutes
Course: Dinner, Lunch, Salad, Salad Dressing
Cuisine: Mexican, Seafood, TexMex
Keyword: Salad, Salad Dressing, Salmon
Yield: 2 Salads

Ingredients

Blackened Salmon

  • Two 6-ounce Salmon Fillets skinless
  • 1 tablespoon Olive Oil

Blackening Spice Blend

  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon freshly ground Black Pepper to taste

Salad

  • 4 cups Spring Greens
  • 1/2 cup Cherry Tomatoes halved
  • 1/2 Avocado diced
  • 1/2 Mango diced
  • 1/4 cup Red Onion thinly sliced
  • 1/4 cup Crispy Fried Onions

Cilantro-Lime Dressing

  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream
  • Freshly squeezed Juice of 1 Lime
  • 1/4 cup Fresh Cilantro Leaves
  • 1 clove Garlic
  • 1 tablespoon Olive Oil
  • Salt and freshly ground Black Pepper to taste

Instructions

Cilantro-Lime Dressing

  • In a blender, combine mayonnaise, sour cream, lime juice, cilantro, garlic and olive oil. Blend until smooth.
  • Taste. Season with salt and pepper to taste.
  • Store in a tightly sealed container, in the refrigerator, to chill until ready to serve. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use, up to a week.)

Blackening Spice Blend

  • Mix all blackening spices in a small bowl. (This can be done in advance. Store in a tightly sealed container until ready to use.)

Salmon

  • Pat salmon dry.
  • Brush salmon with olive oi.
  • Coat both sides evenly with blackening spice mix.
  • Heat a cast-iron skillet over medium-high heat until very hot.
  • Place salmon fillets in hot skillet and sear 3 to 4 minutes per side, until blackened and cooked through.
  • Remove from heat and let rest 5 minutes before slicing.

Salad

  • Arrange spring greens on serving plates.
  • Top with prepared cherry tomatoes, mango, avocado, red onion and crispy onions.
  • Place blackened salmon over each salad.
  • Drizzle generously with cilantro-lime dressing.
  • Serve immediately with salt and pepper on the side.
  • Tip: Add a sprinkle of cotija cheese or sliced jalapeños for extra zing.