Blackened Hot Honey Salmon with Spicy Avocado Basil Sauce
Blackened Hot Honey Salmon with Spicy Avocado Basil Sauce. Ok, we’re a little obsessed with the grilled salmon I will admit but the weather is beautiful and that means grilling season. This salmon is grilled with a blackened seasoning then drizzled with hot honey sauce and topped with a tomato basil salad. It’s served alongside crispy potato wedges and a spicy Avocado Basil Sauce so this dish is packing the heat. Cheers to the weekend, warm weather, & grilled salmon !!
I don’t know about you guys, but I am super excited it is the weekend. I know it might be a little early for some of you, but my company does 4 day work weeks so Thursday night is more like my Friday night and it is totally worth working the longer days.
But I am extra excited for this weekend because the weather is going to be beautiful and I plan on spending my days off at the beach, cooking, and enjoying the weather. I have been going out a lot lately on the weekends so I am pretty excited to have a super relaxed weekend away at the beach.
My first thought to kick off the weekend was cocktails and this grilled salmon. I love a good grilled salmon recipe as you guys can probably tell. We have been celebrating Thursday the last couple weeks with grilled salmon recipes. I keep saying we need to making something different to share, but we keep coming back to the grilled salmon.
This one is super summery and it’s easy. I love tomato basil salad in the summer, and it really adds the perfect warm weather touch to this dish. Pair it with simple but delicious crispy potatoes and a little bit of spicy Avocado Basil sauce. This recipe has a little bit of everything and it’s SO good.
Anyone have any fun warm weather weekend plans?!
Ingredients
For the Salmon
2 pounds salmon
2 tablespoons + 1/4 cup olive oil
1 tablespoon blackened seasoning
10 ounces cherry tomatoes; halved
1/2 cup fresh basil leaves
salt and pepper
For the Potatoes
1 1/2 pounds mixed baby potatoes; halved
2 tablespoons olive oil
salt and pepper
For the Avocado Basil Sauce
1 avocado
juice 1 lime
1 jalapeño; seeded and chopped
1/4 cup fresh basil leaves
1 tablespoon olive oil
salt and pepper
For the Hot Honey Sauce
1/4 cup honey
2 tablespoons butter
1 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
salt and pepper
Directions
Rub the salmon with 2 tablespoons of olive oil and sprinkle with blackened seasoning. Marinate for 30 minutes. Heat your grill over medium heat. Cook the salmon flesh side down for 5 minutes undisturbed. Flip over, turning the heat to low, and cook for another 5 minutes or until salmon is cooked through.
Meanwhile make the tomato and basil salad. In a small bowl mix 1/4 cup olive oil, tomatoes, basil, salt, and pepper. Set aside.
Preheat the oven to 400 degrees. In a bowl, mix the potatoes, olive oil, salt and pepper. Lay on a baking sheet lined with parchment paper. Transfer to the oven and cook for 20 - 25 minutes until bottoms are crisp. Flip and cook another 10 minutes. Remove from oven and set aside.
To make the Avocado Basil Sauce, add the avocado, lime juice, jalapeño, and basil to the bowl of a food processor. Pulse until combined. While processor is running on high speed, drizzle in the olive oil until smooth. Season with salt and pepper. Transfer to a small bowl and set aside.
In a small saucepan, heat the honey and the butter. Add the cayenne and paprika, stirring until butter is melted. Season with salt and pepper. Drizzle over the salmon.
Serve salmon topped with tomato basil salad and alongside potatoes and Avocado Basil Sauce.
