Blackened Salmon with Grilled Naan and Lime Slaw
This dish features tender, flaky salmon coated in aromatic blackened spices, paired with a tangy lime yogurt slaw and grilled naan bread. It’s light yet filling — a perfect balance of smoky, creamy, and zesty Mediterranean flavors with a modern twist.
⏱️ Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Blackened Salmon:
2 salmon fillets (about 170 g / 6 oz each)
1 tbsp olive oil
½ tsp paprika
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried thyme or oregano
¼ tsp ground black pepper
⅛ tsp chili powder or cayenne (optional — adjust to taste)
Salt to taste
Lemon wedges for serving
For the Lime Slaw:
2 cups shredded cabbage (green or purple, or mix both)
½ cup shredded carrots
¼ cup Greek yogurt (or mayo for a creamier texture)
1 ½ tbsp fresh lime juice
1 tsp lime zest
1 tsp honey or maple syrup
Salt and pepper to taste
Optional: 1 tbsp chopped cilantro or parsley
For the Grilled Naan:
2–3 naan breads (store-bought or homemade)
1 tbsp olive oil
Optional: garlic and herbs for brushing
Instructions
1. Prepare the Lime Slaw
In a bowl, mix yogurt, lime juice, lime zest, honey, salt, and pepper.
Add cabbage, carrots, and cilantro. Toss until evenly coated.
Chill in the fridge while you prepare the salmon.
2. Season the Salmon
Pat the salmon dry with paper towels.
Mix paprika, garlic powder, onion powder, thyme, black pepper, cayenne, and salt in a small bowl.
Rub olive oil over the salmon, then coat both sides with the spice mix.
3. Cook the Salmon
Heat a nonstick skillet or grill pan over medium-high heat.
Add the salmon, skin side down first.
Cook for 3–4 minutes per side (depending on thickness) until the exterior is dark and slightly crisp and the inside is flaky.
Squeeze a little fresh lemon juice over the top before serving.
4. Grill the Naan
Brush naan with olive oil .
Grill or toast in a skillet for 1–2 minutes per side until golden and slightly charred.
Sprinkle with herbs or garlic if desired.
5. Assemble and Serve
Place grilled naan on a plate.
Add a portion of lime slaw on the side or directly over the naan.
Top with a piece of blackened salmon.
Garnish with fresh herbs, extra lime wedges, or a drizzle of yogurt-lime dressing.
Notes & Tips
Make it spicy: Add a pinch more cayenne or crushed red pepper.
Make it Mediterranean: Add sliced cucumbers, olives, or feta to the slaw.
Light version: Use whole-wheat naan or pita and Greek yogurt for the dressing.
Meal prep: Store salmon and slaw separately; reheat naan just before serving.
Frequently asked questions FAQs
Q: Can I bake the salmon instead of pan-searing?
Yes — bake at 200°C (400°F) for 12–14 minutes, or until flaky.
Q: Can I make it with chicken instead of salmon?
Absolutely — the blackened seasoning works great on chicken breasts too.
Q: How do I keep the slaw fresh?
Add the dressing right before serving so it stays crisp.
Nutritional Information
Calories: 480 kcal
Protein: 35 g
Fat: 20 g
Carbohydrates: 38 g
Fiber: 5 g
Sugars: 6 g