🔥 Raider Blackened Salmon
Blackened Salmon • Buffalo Cauliflower
Raiders don't do bland. A heavy coat of blackened seasoning, a screaming-hot air fryer, and the outside chars while the inside stays silky. The cauliflower goes in alongside and comes out crispy-edged with a buffalo kick. Two trays, one raid, zero survivors left hungry.
⚗ Required Supplies:
- 2 salmon portions, about 10 oz total (thawed — see thaw protocol below)
- 2 tsp blackened seasoning, divided
- 2 Tbsp olive oil, divided
- 2 cups cauliflower florets
- 2 Tbsp buffalo-style hot sauce
🔧 Preparation Protocol:
STEP 1: THAW PROTOCOL: Frozen salmon thaws overnight in the fridge (the safe route), or sealed in cold water for about an hour if you're in a hurry. Never thaw on the counter.
STEP 2: Pat the salmon very dry — dry fish sears, wet fish steams. Rub each portion with 1 tsp olive oil and ½ tsp blackened seasoning on all sides.
STEP 3: Toss the cauliflower with the remaining 1 Tbsp olive oil and 1 tsp blackened seasoning.
STEP 4: Air fry the cauliflower at 400°F for 12–15 minutes, shaking the basket halfway, until the edges are browned and crisp. Drizzle with the hot sauce right after it comes out.
STEP 5: Air fry the salmon at 400°F for 7–9 minutes, depending on thickness. Done when the thickest part reads 145°F or flakes easily with a fork. Rest 2 minutes before serving. Refrigerate leftovers within 2 hours.
⚠ SURVIVAL NOTE: The spice crust is all flavor, no sugar — and cauliflower stands in for starchy sides without the glucose spike. If the heat is too much, the ranch seasoning in your stash mixed into a little yogurt makes a cooling dip.