Blackened BBQ Salmon with Strawberry Salsa:
Say that recipe title 10x fast. Oy! Don’t let the tongue twister of a title overwhelm you. This dish is a total knockout when it comes to delicious summer friendly meals. I am a big fan of fish, particularly salmon. I am always looking for a new way to mix it up here in the Bon Appeteach kitchen and boy did I find me a real winner with this dish! What I really like about this recipe is the balance of the flavors. You get a bit of heat and spice from the rub, some sweet an tanginess from the Low Carb Balsamic BBQ Sauce, and some freshness from the strawberry salsa. The flavors really meld together so unbelievably well that I’m probably going to be craving this dish for the rest of the week. This may be a bit out of your comfort zone, or the idea of strawberries in a salsa might sound bizarre, but I implore you not to knock it until you try it! Check out the whole recipe for Blackened BBQ Salmon with Strawberry Salsa at the bottom of the page and as always, read on for additional tips and tricks!
-Cast Iron Skillet
-Cutting Board & Chef’s Knife
– Mixing Bowl
This salsa really plays up the beautiful combination that is sweet and spicy. It is strawberry season and I haven’t been able to stop myself from splurging a little on one of my favorite summertime fruits! Slice and dice up the berries and add to a bowl. I like to balance the sweetness out with a bit of red onion (finely minced) and of course some jalapenos. I used two jalapenos for this with the seeds removed. The seeds and the pith (the white part) are actually what hold the majority of the heat and spice in peppers. Leave this in if you want to add more of a kick. I opted out so I could also enjoy the flavors of the salmon. Finish the salsa off with some minced cilantro, fresh squeezed lime juice, and bit of salt!
I loved blackened fish or chicken. Blackening doesn’t mean burnt… it is actually all about the spices! I spent the last three years living in Southern Florida (lot’s of fish has been eaten in the last few years and I am completely cool with that) where blackened fish was a staple on most menus. Usually it involves a series of spices (usually a bit spicy) that is coating the protein. Typically the protein is seared quickly and it really locks in the flavor and creates almost like an outside crust to the fish or chicken. I have never blackened salmon but it just sounded like a great way to lock in some flavor into this dish. One of my friends recently sent me some spice blends to try, so I used that for this recipe. I will include a recipe for making your own blackened seasoning however below. I coated my salmon with my seasoning and then did a quick sear in my cast iron skillet.
I didn’t want to over cook the salmon (that is a big NO-NO)! After I seared both sides, I coated each fillet in about a tablespoon of my homemade Low Carb Balsamic BBQ Sauce. I chose to use this sauce over my Low Carb Smoky BBQ Sauce because I love the flavor combination that strawberries and balsamic vinegar have! You get that sweet and tangy combination along with the spice and holy hot damn your mouth is having a party like it’s 1999. Bake the salmon till it is full cooked and brush with a little more sauce before serving! To eat, add a little bit of the strawberry salsa to the top of each fillet. Serve with cauliflower rice or zoodles to keep this low carb! Looking for something extra special!? Of course you are, durr… Try making these into tacos with these 1 Net Carb Keto Tortillas that I cannot get enough of!
Either way, make this dish. It will not disappoint! Find the full recipe for Blackened BBQ Salmon with Strawberry Salsa below!
For the Salmon & Salsa/ Serving:
(Add 1 Net carb additional for the Low Carb Balsamic BBQ Sauce)
Blackened BBQ Salmon with Strawberry SalsaPrint Recipe
- 4, Salmon Fillets
- 1 Tbsp. Olive Oil
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Paprika
- 1/2 tsp. Cayenne
- 1 tsp. Chili Powder
- 1/2 tsp. Cumin
- 4 Tbsp. Low Carb Balsamic BBQ Sauce
- 4-6 Strawberries (about 1/2 cup), Diced
- 1 Jalapenos, minced
- 1/4 cup Red Onion, minced
- 1/4 cup Cilantro, minced
- 1/2 Lime, Juiced
Preheat the oven to 375 degrees F.
In a bowl combine the salt, pepper, paprika, cayenne, chili powder, and cumin.
Pat each salmon fillet dry with a paper towel. Coat the tops of each salmon fillet in the spice rub mixture.
In a bowl, combine the strawberries, jalapeno, red onion, cilantro, salt, and lime juice. Set aside.
Preheat a cast iron skillet to medium high heat. Add the tablespoon of oil.
Sear both sides of the salmon, flesh side down in the pan first. Sear each side until it lifts easily from the pan (about 3 minutes or so).
Brush a tablespoon of the low carb balsamic BBQ sauce onto each fillet. Place in the preheated oven and bake for 5-8 more minutes.
Finish the salmon off with another thin coating of sauce and top with a few tablespoons of strawberry salsa.
Eat as is, with cauliflower rice or zoodles, over lettuce, or in a low carb tortilla (see recipe link above).