Blackened Salmon with Grilled Naan and Lime Slaw

Why You’ll Love This Recipe

• Bold, smoky blackened seasoning enhances the rich salmon flavor.
• Grilled naan adds a warm, soft texture a fun alternative to traditional sides.
• Refreshing lime slaw balances richness with bright, crunchy veggies.
• Creamy cilantro sauce ties everything together with zesty freshness.
• Simple to prepare yet impressive enough for guests.

Ingredients

(Tip: Full list and measurements are in the recipe card below.)

Salmon & Seasoning

• 1 pound fresh Atlantic salmon (1 to 2 fillets)
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder
• Pinch crushed red pepper flakes

Naan

• 4 Specially Selected Naan Breads

Lime Slaw

• 4 cups shredded green cabbage or coleslaw mix
• 3 mini seedless cucumbers, sliced
• ⅓ cup chopped cilantro
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil

Cilantro Sauce

• ½ cup fresh cilantro
• ¼ avocado
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Directions

1. Prepare the salmon seasoning: In a small bowl, combine smoked paprika, oregano, salt, black pepper, garlic powder, and crushed red pepper flakes.
2. Season the salmon: Pat the salmon fillets dry, then evenly coat both sides with the seasoning mix.
3. Cook the salmon: Heat a grill pan or skillet over medium-high heat. Cook salmon, skin side down first, for about 4–5 minutes per side until blackened and cooked through. Remove and set aside.
4. Grill the naan: Warm the naan breads on the grill or skillet for 1–2 minutes per side until lightly charred and puffed.
5. Make the lime slaw: In a large bowl, toss shredded cabbage, sliced cucumbers, and cilantro with lime juice and olive oil. Season with salt and pepper to taste.
6. Prepare the cilantro sauce: In a blender or food processor, combine cilantro, avocado, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
7. Assemble and serve: Plate salmon fillets with grilled naan on the side, topped with lime slaw and drizzled with cilantro sauce.

Servings and timing

• Servings: Serves 4.
• Prep time: 10 minutes.
• Cook time: 10 minutes.
• Total time: 20 minutes.

Storage/Reheating

• Storage: Store salmon, slaw, and sauce separately in airtight containers in the fridge for up to 2 days.
• Reheating: Gently reheat salmon in a skillet or oven. Naan is best warmed fresh. Slaw is served cold.

FAQs

Can I use frozen salmon?

Fresh is best for texture, but thawed frozen salmon works well.

Can I make the slaw creamier?

Add a spoonful of vegan mayo or Greek yogurt if you prefer.

What if I don’t have naan?

Warm pita or flatbread are good substitutes.

Can I prepare the cilantro sauce ahead?

Yes, store in the fridge for up to 24 hours and stir before serving.

How spicy is this dish?

The crushed red pepper adds mild heat adjust to your liking.

Conclusion

Blackened Salmon with Grilled Naan and Lime Slaw is a fresh, flavorful, and balanced meal that’s easy to prepare yet impressively delicious. With smoky salmon, crisp slaw, and creamy cilantro sauce, it’s perfect for a quick weeknight dinner or weekend gathering.

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