Ingredients
Equipment
Method
- Pat salmon fillets dry with paper towels. This ensures better browning and crust formation.
- Coat salmon fillets evenly on both sides with Kinder's Cali Blackened Rub, using 2–3 tbsp total.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Once oil is shimmering, carefully place salmon in the skillet, skin-side up. Cook for 4–5 minutes until a dark crust forms on the bottom.
- Flip salmon carefully and cook for another 3–4 minutes until internal temperature reaches 145°F and salmon is cooked through. Transfer to a plate and tent loosely with foil to keep warm.
- In the same skillet or a second skillet, heat remaining 1 tbsp olive oil over medium-high heat.
- Add chopped sweet bell pepper and sauté for 2 minutes until fragrant and slightly softened.
- Add spiralized zucchini noodles and halved cherry tomatoes. Toss gently and cook for 4–5 minutes, stirring occasionally, until zoodles are tender-crisp (don't overcook or they'll become mushy).
- Divide zoodle mixture among four serving plates. Top each with a salmon fillet.
- Serve immediately with lemon wedges on the side for brightness.
Nutrition
Notes
- Pat dry before seasoning — Use paper towels and press firmly. Any surface moisture turns to steam in the pan and prevents the blackened crust from forming.
- Don't move the salmon — Once it goes in the skillet, leave it alone for the full 4–5 minutes. The crust releases naturally when it's ready. If it sticks, it's not done yet.
- Spiralize right before cooking — Zucchini releases water fast once cut. Prep it last so it goes into the pan fresh, not wet.
- Wild-caught over farmed when you can — The flavor is richer and the omega-3s are higher. For a recipe this simple, the quality of the protein shows up on the plate.
- Lemon at the plate, not the pan — Acid added during cooking burns off. Added right before eating, it stays sharp and cuts the smokiness of the rub exactly where you want it.
- Pull zoodles while they still have snap — Four to five minutes max. Overcooked zucchini turns watery and collapses the texture contrast with the salmon.
- The plate is already complete — salmon, zoodles, tomatoes, pepper, lemon. You don't need to add much.
- If you want more volume, cauliflower rice works well alongside. It absorbs any pan juices and adds bulk without competing with the blackened seasoning. Keep it plain or season it lightly so it doesn't fight the rub.
- For a drink pairing, go with something crisp and high-acid. Sauvignon Blanc or Pinot Grigio cut through the richness of the salmon without overpowering the smokiness. Sparkling water with lemon does the same job if you're skipping alcohol.
- Cooked salmon keeps in an airtight container in the refrigerator for up to 3 days. Store the zoodles separately — they'll turn watery fast if left under warm fish.
- Reheat salmon in a 350°F oven for 5 minutes. The crust won't come back, but the fish stays moist. Skip the microwave; it dries out fish fast.
- Zoodles are best eaten fresh. If you need to reheat them, use a skillet over low heat for 1–2 minutes, just until warm. Don't cover the pan and don't add water.