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Homemade Blackened Salmon with Cajun Garlicky Kale photo

Blackened Salmon with Cajun Garlicky Kale

A quick, boldly seasoned blackened salmon served with a garlicky, Cajun-spiced kale.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Equipment

  • 10-inch cast iron skillet
  • Spatula or tongs
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1.5 Tbsp avocado oil
  • 1 lb salmon fillet cut into 2 to 4 smaller fillets
  • 1 Tbsp Cajun seasoning see recipe in post
  • 0.25 tsp sea salt to taste
  • 1 Tbsp avocado oil for kale
  • 5 cloves garlic minced
  • 2 heads lacinato kale chopped
  • 1 tsp lemon zest
  • 0.5 tsp Cajun seasoning for kale

Instructions
 

  • Pat the salmon fillets dry and sprinkle both sides with 1 Tbsp Cajun seasoning and the sea salt.
  • Heat 1.5 Tbsp avocado oil in a 10-inch cast iron skillet over medium heat until very hot but not smoking.
  • Place salmon in the skillet flesh-side down and cook undisturbed for 3 minutes.
  • Carefully flip the fillets and cook on the skin side for 6 minutes, then continue cooking and flipping as needed until salmon is cooked through (an additional 2–10 minutes depending on thickness).
  • Remove the skillet from heat and transfer the salmon to a plate; let the skillet cool until it is no longer smoking.
  • Return the skillet to the burner over low heat, add 1 Tbsp avocado oil and the minced garlic, and sauté, stirring frequently, until the garlic softens, about 2 minutes.
  • Add the chopped kale, 1 tsp lemon zest, and 1/2 tsp Cajun seasoning; cover and cook until the kale wilts, about 2 minutes.
  • Remove the cover and continue cooking over low heat until excess liquid evaporates and the kale is slightly browned.
  • Serve the blackened salmon with the garlicky Cajun kale.

Notes

  • Use a very hot skillet for the best blackened crust.
  • Adjust Cajun seasoning to taste for spice level.
  • Thicker fillets will require more cooking time.