Blackened Salmon Mango Salsa (Printable)
Spicy blackened salmon served with a fresh mango avocado salsa for a colorful, healthy meal.
# What You'll Need:
→ For the Blackened Salmon
01 - 4 salmon fillets (6 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon salt
→ For the Mango Avocado Salsa
11 - 1 large ripe mango, peeled and diced
12 - 1 ripe avocado, diced
13 - 1 small red bell pepper, diced
14 - 1/4 cup red onion, finely chopped
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt and pepper, to taste
→ To Serve
18 - Lime wedges
19 - Cooked rice or mixed greens (optional)
# How-To Steps:
01 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly to ensure even distribution of all spices.
02 - Pat salmon fillets completely dry using paper towels to ensure proper searing. Rub olive oil evenly over each fillet, then coat all sides generously with the prepared spice mixture, pressing gently to adhere.
03 - Place a large skillet, preferably cast iron, over medium-high heat until thoroughly hot and smoking slightly. Add a small splash of oil if the skillet is not well-seasoned.
04 - Arrange salmon fillets in the hot skillet without overcrowding. Cook for 3 to 4 minutes per side, developing a dark, crispy crust while ensuring the fish remains moist and just cooked through in the center.
05 - While salmon cooks, combine diced mango, avocado, red bell pepper, red onion, and cilantro in a mixing bowl. Add fresh lime juice, salt, and pepper. Gently toss to combine, taking care not to mash the avocado.
06 - Transfer cooked salmon fillets to serving plates. Top each fillet with a generous portion of mango avocado salsa. Arrange lime wedges alongside and serve with cooked rice or mixed greens if desired.
# Expert Tips:
01 -
- The contrast between the spicy, caramelized crust and the cool, sweet salsa is the kind of thing that makes people pause after their first bite
- It comes together in under 30 minutes but looks like something you would order at a nice restaurant on a Friday night
02 -
- Cast iron really does make a difference here because it holds heat so well, but any heavy skillet will work if you let it get properly hot first
- Do not be alarmed by how dark the crust gets, that is literally the point, just watch that the spices do not actually burn which would taste bitter
03 -
- Room temperature salmon cooks more evenly, so let the fillets sit out for about 15 minutes before you start cooking
- If your skillet is not large enough to cook all four fillets at once, work in batches rather than crowding the pan, which will steam the fish instead of searing it