Blackened Salmon Wraps with Avocado Slaw is an easy recipe that you can enjoy for lunch or dinner. These wraps can also be made gluten free or low carb, if needed.
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Super fast dinner recipes always seem to be in high demand. Even more so when they can be made ahead of time too. These Blackened Salmon Wraps with Avocado Slaw definitely fit all the busy life dinner requirements.
Salmon is always a great choice since it’s not only delicious, but also healthy and easy to prepare. This recipe includes seasoned salmon and a fresh, zesty slaw all in one tasty wrap.
Why This Recipe Works
As already mentioned, this is a quick and easy recipe to prepare. From start to finish, it takes around 20 minutes.
You can enjoy this recipe for lunch or dinner. You can even bake the salmon and prep the vegetables (minus the avocado) needed for the slaw ahead of time.
This recipe can be made gluten free or low carb, if needed. See the notes section of the recipe card at the bottom of this post for more details.
How to Make Blackened Salmon Wraps with Avocado Slaw
What You Need To Make This Recipe
To make this recipe you will need salmon, blackening seasoning, cabbage, a lime, an avocado, agave (or honey), tortillas, olive oil, salt, and pepper.
Prep!
Shred the cabbage and juice the lime.
Create!
Pat the salmon fillets dry with a paper towel.
Sprinkle on the blackening seasoning and press in until the top of the salmon is completely covered. Repeat on the reverse side, if your salmon is skinless.
Heat 1 tablespoon of the olive oil in a skillet over high heat.
Once the skillet is nice and hot add the salmon and cook for about 2 minutes. Flip and cook an additional 1-2 minutes, or until it’s cooked through.
Remove from the skillet and set aside to cool. Once cool, flake with a fork.
To make the avocado slaw, add the cabbage to a medium bowl.
In a blender, combine the avocado, lime juice, the remaining tablespoon of olive oil, and agave. Blend until smooth.
Mix the avocado into the cabbage and toss until it’s all coated. Taste and season with salt and pepper, if desired.
Present!
To assemble the Blackened Salmon Wraps, place about 1/2 cup of the Avocado Slaw on the center of each tortilla.
Top with equal amounts of the blackened salmon.
Fold over one side of the tortilla, tuck in the two sides and roll. Cut in half, if desired.
How to Make Gluten Free Blackened Salmon Wraps
To make this recipe gluten free, simply use gluten free tortillas.
How to Make Low Carb Blackened Salmon Wraps
To make this recipe low carb, substitute a tablespoon of brown sugar substitute for the agave and use low carb tortillas.
Tips and Techniques
- You can make the salmon ahead of time and store it in the refrigerator until needed. You can also chop the cabbage and juice the lime, but it is recommended to wait to prep the avocado until you are ready to eat.
- Store leftovers separately in air-tight containers. The salmon can be stored for up to 3 days. The avocado slaw is best used within a day or two at most.
FAQ’s
- What does blackened salmon mean? Blackened salmon is salmon cooked at a higher heat with a special blackening season on it. The seasoning is a combination of flavorful spices that turn dark when cooked this way.
- What is blackening season made of? Blackening season is a combination of spices that usually includes chili powder, herbs, onion powder, garlic powder, salt and pepper. You can buy it (this recipe was made with Zatarains brand) or make your own.
More Salmon Recipes To Try
Love a good salmon recipe? Here are some more salmon recipes you might want to check out:
- Easy Sheet Pan Teriyaki Salmon
- Sweet Chili Salmon
- Lemon Garlic Salmon Cakes
- Thai-Inspired Salmon Salad
- Sweet & Spicy Walnut Crusted Salmon
- Baked Salmon with Crispy Lemon Garlic Topping
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Blackened Salmon Wraps with Avocado Slaw
Ingredients
Blackened Salmon
- 1 pound salmon fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons extra virgin olive oil * divided
Instructions
Blackened Salmon
- Pat the salmon dry with a paper towel.
- Sprinkle on the blackening seasoning and rub in until the top of the salmon is completely covered.
- Heat 1 tablespoon of olive oil in a skillet over high heat. Once the skillet is nice and hot add the salmon and cook for about 2 minutes. Â
- Flip and cook an additional 2-3 minutes, or until it's cooked through and the skin, if there is any, is crisp.
- Remove from the skillet and set aside to cool. Once cool, flake with a fork.
Avocado Cabbage Slaw
- To make the avocado slaw, place the shredded cabbage in a medium bowl. Â
- In a blender combine the avocado, lime juice, 1 tablespoon of the olive oil, agave.
- Blend until smooth, then mix into the cabbage until it's all coated. Taste and season with salt and pepper, if desired.
- To assemble the wraps, place about 1/2 cup of the Avocado Slaw on the center of each tortilla. Divide the flaked salmon over the slaw. Fold over one side of the tortilla, tuck in the other two sides and roll.
Notes
How to Make Gluten Free Blackened Salmon Wraps
To make this recipe gluten free, simply use gluten free tortillas.How to Make Low Carb Blackened Salmon Wraps
To make this recipe low carb, substitute a tablespoon of brown sugar substitute for the agave and use low carb tortillas.Tips and Techniques
- You can make the salmon ahead of time and store it in the refrigerator until needed. You can also chop the cabbage and juice the lime, but it is recommended to wait to prep the avocado until you are ready to eat.
- Store leftovers separately in air-tight containers. The salmon can be stored for up to 3 days. The avocado slaw is best used within a day or two at most.
Nutrition
This recipe was originally published on August 23, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in May 2020.
