July 15, 2020 0 Comments Dinner

Blackened Dill Pickle Salmon With Watermelon Salad

If summer could be described with a dish, this blackened dill pickle salmon with watermelon salad is it! The salmon is seasoned to perfection and then blackened on a cast iron pan for a flavourful crispy outside and a juicy inside, then served over a bed of watermelon cucumber feta salad. Best of all, this dish takes only 20 minutes to make! Perfect for a quick weekday night meal so you still have plenty of time for some YOU time!

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I’ve been learning a lot about you time lately, well in my case “Me” time. I can’t remember the last time I had so much time to spend on the things I love. I recently dug my bike out of the basement. It had been sitting down there for a few years now just collecting dust. I forgot how much I love bike riding. My husband and I have been exploring our river valley trails. Edmonton has the longest trail system that runs through a city in all of Canada, with over 160 km of maintained pathways.

Although we are dealing with a pandemic right now, I’ve been thoroughly enjoying just spending lots of time outdoors and actually experiencing summer. It’s important to stay positive in these times, so what’s a positive in your life right now? I’d love to hear some of your stories in the comments.

Now let’s talk fish. I know not everyone loves it, but I’m assuming if you’re reading this it’s because you do. Salmon is a great versatile fish for many dishes. It’s not too fishy, but also not bland. Growing up with a fisherman for a Dad, we ate a lot of fish growing up and my Mom used to always cook it in the frying pan. I love adding lots of seasoning when pan frying fish and then frying it in butter for a crispy outside.

When choosing your salmon, opt for fresh boneless and skinless salmon to avoid extra work, and spend the extra few bucks to get wild caught salmon if you can find it.

For the seasoning, I always just eyeball everything, I sprinkled some salt, pepper, garlic powder, onion powder and then dill pickle seasoning. You can find dill pickle seasoning in your popcorn aisle. It’s the stuff you put on your popcorn.

I highly recommend using a cast iron if you have one. It’s my go to dish to use for most fried meats and is great for blackened dishes. I always laugh at blackened recipes, because I always wonder if it was blackened on purpose. Want a great kitchen tip? If you burn something, just say it’s blackened and then it looks like you did it on purpose. This dish however was on purpose, promise!

Watermelon is my all-time favourite summer fruit. I tend to go through favourite fruit phases, but watermelon has always been a staple. This salad is super easy! All you need is some chopped up watermelon, sliced cucumber, purple onion, and feta. Then add salt and pepper and drizzle with olive oil, lemon juice, and balsamic vinegar. That’s it!

Hungry? Here’s how to make Blackened Dill Pickle Salmon With Watermelon Salad:

Preheat a large pan (cast iron preferred, but any non-stick pan will do) over high heat. You’ll know the pan is hot enough if you add a drop of water to the pan and it sizzles. Season both sides of the salmon filet with salt, pepper, garlic powder, onion powder, and dill pickle seasoning.

Melt butter in the pan and swirl to coat, then add the salmon filet. Cook until the salmon begins to blacken, then flip and cook the other side the same (approximately 10-15 minutes). Check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

For the salad, add the watermelon, cucumber, onion, feta, basil, and mint to a large bowl. Season with salt and pepper, then generously drizzle with olive oil, lemon juice, and balsamic vinegar. Toss and serve with the salmon over top.

Blackened Dill Pickle Salmon with Watermelon Salad

Blackened Dill Pickle Salmon With Watermelon Salad

If summer could be described with a dish, this blackened dill pickle salmon with watermelon salad is it! The salmon is seasoned to perfection and then blackened on a cast iron pan for a flavourful crispy outside and a juicy inside, then served over a bed of watermelon cucumber feta salad. Best of all, this dish takes only 20 minutes to make! Perfect for a quick weekday night meal so you still have plenty of time for some YOU time!
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Servings 2
Calories 465 kcal

Ingredients
  

  • 1 lb boneless, skinless salmon filets
  • salt & pepper to taste
  • garlic powder (enough to lightly sprinkle over both sides of the filets)
  • onion powder (enough to lightly sprinkle over both sides of the filets)
  • dill pickle seasoning (enough to lightly sprinkle over both sides of the filets)
  • 2 cups diced watermelon
  • 1/2 large cucumber sliced
  • 1/2 small red onion diced
  • 1/4 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp balsamic vinegar

Instructions
 

  • Preheat a large pan (cast iron preferred, but any non-stick pan will do) over high heat. You'll know the pan is hot enough if you add a drop of water to the pan and it sizzles. Season both sides of the salmon filet with salt, pepper, garlic powder, onion powder, and dill pickle seasoning.
  • Melt butter in the pan and swirl to coat, then add the salmon filet. Cook until the salmon begins to blacken, then flip and cook the other side the same (approximately 10-15 minutes). Check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.
  • For the salad, add the watermelon, cucumber, onion, feta, basil, and mint to a large bowl. Season with salt and pepper, then generously drizzle with olive oil, lemon juice, and balsamic vinegar. Toss and serve with the salmon over top.
Keyword Blackened Salmon, Dill Pickle Salmon, Salmon, Watermelon, Watermelon Salad