Blackened Salmon with Guacamole: A Flavorful, Zesty Seafood Dish

In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well.
Season the Salmon:

Pat the salmon fillets dry with a paper towel.
Rub a thin layer of olive oil on each fillet.
Generously coat both sides of the salmon fillets with the blackened seasoning mix, pressing lightly to ensure the seasoning sticks.
Make the Guacamole:

In a medium bowl, mash the avocados with a fork until smooth but still chunky.
Add the chopped red onion, tomato, jalapeño (if using), cilantro, lime juice, salt, and pepper. Stir gently to combine. Taste and adjust the seasoning as needed. Set aside.
Cook the Salmon:

Heat a large skillet over medium-high heat. Add the butter and allow it to melt.
Once the butter is hot, add the seasoned salmon fillets, skin-side down if using skin-on.
Cook the salmon for 3-4 minutes per side, or until the salmon is cooked through and has a crispy, blackened crust. The salmon should be opaque and flake easily with a fork. Be careful not to overcook.
Serve:

Place each cooked salmon fillet on a plate.
Top with a generous spoonful of guacamole.
Serve immediately with your favorite sides, such as rice, sautéed vegetables, or a fresh salad.
Serving and Storage Tips