Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
2
10 minutes
5 minutes
American
Main Course
Elevate your dinner game with Blackened King Salmon with Avocado Ranch—a perfect balance of bold and refreshing flavors. The rich, wild-caught King salmon is seasoned with a smoky blend of spices, then seared to perfection for a crispy crust. Paired with a homemade avocado ranch dressing, this dish combines bright flavors with savory depth in every bite. It’s quick, easy, and loaded with nutrients, making it ideal for weeknight meals or impressing guests at your next dinner party. Serve with your favorite veggies, a crisp salad, or roasted potatoes for a meal that’s as wholesome as it is delicious.
2x 8oz Wild Alaska King Salmon
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp Italian herbs, dried or fresh
pinch of cayenne pepper
salt and pepper
1/2 medium ripe avocado
⅓ cup plain Greek yogurt or sour cream
1/4 cup fresh parsley
2 tbsp. fresh lemon juice
2 garlic cloves
1 tsp onion powder
salt and pepper
rice
greens
lemon wedge, to garnish
Thaw salmon and pat dry. Drizzle salmon with olive oil.
In a small bowl, stir to combine paprika, garlic powder, Italian herbs, cayenne, salt, and black pepper. Rub spice mixture over salmon and let rest 10-15 minutes.
While salmon rests, prepare the Avocado Ranch by adding all ingredients to a blender or food processor and blend until smooth.
Heat remaining olive oil in a large skillet (preferably cast-iron) over medium-high. When the pan is hot, add salmon fillets, flesh side-down, and cook 2 to 3 minutes per side, flipping once halfway through, until the salmon is opaque and flakes easily.
Serve salmon with rice, greens, a lemon wedge, and Avocado Ranch.
Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
