Mediterranean Blackened Salmon with Grilled Naan & Lime Slaw

This Mediterranean Blackened Salmon with Grilled Naan & Lime Slaw is a fresh and flavorful fusion meal that’s ready in just 30 minutes. The salmon is coated in bold, smoky spices and seared until perfectly crisp on the outside and tender inside. It’s served with a cool, tangy lime slaw and warm, garlicky grilled naan—making it a balanced dish that feels both light and satisfying. Ideal for a weeknight dinner or a casual gathering.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2

Ingredients

For the Blackened Salmon

2 salmon fillets (about 150–180 g each, skin-on or skinless)

1 tbsp olive oil

1 tsp paprika

½ tsp cayenne pepper (adjust to spice level)

½ tsp garlic powder

½ tsp onion powder

½ tsp dried thyme

½ tsp black pepper

¼ tsp salt

½ lemon or lime (for serving)

For the Lime Slaw

2 cups shredded cabbage (mix of green & purple for color)

1 medium carrot, grated

¼ cup thinly sliced red onion

¼ cup chopped fresh cilantro

2 tbsp mayonnaise or Greek yogurt

1 tbsp olive oil

Juice of 1 lime

1 tsp honey (optional, for balance)

Salt & pepper, to taste

For the Grilled Naan

2 naan breads (store-bought or homemade)

1 tbsp olive oil

1 clove garlic, minced (optional for flavor)

Pinch of salt

Instructions

Prepare the Lime Slaw

In a large bowl, combine the shredded cabbage, grated carrot, red onion, and cilantro.

In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, lime juice, honey, salt, and pepper.

Pour the dressing over the vegetables and toss well to combine.

Taste and adjust with more lime juice or salt if needed. Refrigerate while cooking the salmon.

Make the Blackened Salmon

In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, thyme, black pepper, and salt.

Pat the salmon fillets dry and rub them with olive oil.

Coat each fillet evenly with the spice mixture, pressing gently so it adheres.

Heat a skillet (preferably cast iron) over medium-high heat until hot.

Place the salmon skin-side down first (if using skin-on) and cook for 3–4 minutes per side, or until a dark crust forms and the fish flakes easily.

Squeeze fresh lemon or lime juice over the top before serving.

Grill the Naan

Brush both sides of the naan with olive oil and sprinkle lightly with minced garlic and a pinch of salt.

Heat a grill pan or outdoor grill over medium heat.

Grill naan for 1–2 minutes per side, until warm and lightly charred.

Serve

Plate the blackened salmon alongside a generous serving of lime slaw.

Add the grilled naan on the side for dipping or scooping.

Garnish with extra cilantro or lime wedges for a bright finish.

Tips & Variations

Perfecting the Salmon

Dry the fillets well: Moisture prevents the spices from sticking and stops the crust from forming. Pat both sides of the salmon thoroughly with paper towels before seasoning.

Use a hot pan: The skillet should be hot before adding the fish. This helps achieve that signature blackened crust without overcooking.

Avoid overcrowding: Cook in batches if needed so the salmon sears instead of steaming.

Internal temperature: For best results, cook salmon until it reaches 130–135°F (54–57°C) for medium—juicy and flaky.

Adjusting the Spice Level

For milder heat, cut cayenne pepper in half or replace it with extra paprika.

For extra spice, add a pinch of chili flakes or a dash of hot sauce to the rub.

Tips

Make ahead: The slaw can be prepared 4–6 hours in advance. The flavors develop as it chills. Just give it a good toss before serving.

Creamier option: Use Greek yogurt for a tangy, lighter version, or mayonnaise for a richer taste.

Crunch upgrade: Add thinly sliced bell peppers or a handful of shredded carrots for more color and texture.

Flavor twist: Add a small grated garlic clove or a drizzle of sesame oil for extra depth.

Grilled Naan Options

Garlic naan: Mix minced garlic with olive oil before brushing it on the bread for extra aroma.

Herb naan: Sprinkle fresh parsley, basil, or oregano over the naan right after grilling.

Crispier texture: Grill on slightly higher heat for a minute longer or toast in a skillet until edges are golden.

Serving Ideas

Wrap it up: Turn this meal into a handheld wrap by layering the salmon and slaw on warm naan, then folding it like a taco.

Bowl style: Serve salmon and slaw over couscous, quinoa, or a green salad for a lighter, carb-free version.

Topping idea: Add sliced avocado, crumbled feta, or a drizzle of tahini for a Mediterranean flair.

Variations

Fish alternatives: Try blackened cod, mahi-mahi, or tilapia if salmon isn’t available.

Naan substitute: Pita, lavash, or flatbread all work well.

Lime swap: Lemon can replace lime in both the salmon and slaw if that’s what you have on hand.

Plant-based version: Replace salmon with grilled tofu or roasted chickpeas and keep the same spice blend for a satisfying vegetarian option.

Q&A

Q: Can I bake the salmon instead of pan-searing it?
A: Yes. Preheat your oven to 400°F (200°C) and bake the seasoned salmon for 10–12 minutes, depending on thickness. To get a charred finish, switch to broil mode for the last 1–2 minutes.

Q: Can I use frozen salmon fillets?
A: Absolutely. Just thaw them completely and pat dry before seasoning. Removing extra moisture helps the spices stick and gives a better crust.

Q: How long does the slaw last?
A: The lime slaw keeps well for up to 2 days in the fridge. Store it in an airtight container and toss again before serving to refresh the dressing.

Q: What’s the best way to reheat the salmon?
A: Reheat gently in a skillet over low heat or in a 300°F (150°C) oven for about 8 minutes. Avoid microwaving for too long, as it can dry out the fish.

Q: Can I make this meal ahead?
A: Yes. You can prepare the slaw and the spice mix in advance. Cook the salmon and grill the naan right before serving for the best texture and flavor.

Q: What can I serve with it?
A: This dish pairs beautifully with roasted vegetables, a cucumber-tomato salad, or a simple yogurt dip like tzatziki.

Nutrition

(Per Serving)

Approximate values:

Calories: 520

Protein: 36 g

Fat: 28 g

Carbohydrates: 30 g

Fiber: 4 g

Sugar: 6 g

Sodium: 530 mg

(Values may vary slightly based on portion size and ingredients used.)

Conclusion

Mediterranean Blackened Salmon with Grilled Naan & Lime Slaw is a perfect balance of bold spice, fresh crunch, and zesty citrus. The smoky crust on the salmon contrasts beautifully with the creamy slaw and warm naan. It’s quick to make, wholesome, and packed with Mediterranean-inspired flavor. Whether you serve it as a weeknight dinner or a casual weekend meal, it’s a dish that feels special without being complicated.