Blackened Salmon Mango Salsa (Printer-friendly)

Spicy seared salmon topped with bright mango avocado salsa for a vibrant main dish.

# What You'll Need:

→ For the Blackened Salmon

01 - 4 salmon fillets (about 6 oz each, skinless or skin-on as preferred)
02 - 1 tablespoon olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1 teaspoon cayenne pepper
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon kosher salt

→ For the Mango Avocado Salsa

11 - 1 ripe mango, peeled, pitted, and diced
12 - 1 ripe avocado, pitted and diced
13 - ½ small red onion, finely diced
14 - ½ red bell pepper, diced
15 - 1 small jalapeño, seeded and minced
16 - Juice of 1 lime
17 - 2 tablespoons fresh cilantro, chopped
18 - Salt and black pepper, to taste

# How to Prepare:

01 - In a small bowl, mix the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt to make the blackening spice blend.
02 - Pat the salmon fillets dry with paper towels. Rub both sides of each fillet with olive oil, then generously coat with the spice blend.
03 - Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the salmon fillets, skin side down if applicable. Sear for 3–4 minutes per side, or until the salmon is deeply browned and cooked to your desired doneness. Remove from the pan and let rest.
04 - While the salmon cooks, prepare the salsa. In a medium bowl, combine mango, avocado, red onion, bell pepper, jalapeño, lime juice, and cilantro. Toss gently to combine. Season with salt and black pepper to taste.
05 - Serve the blackened salmon topped with a generous spoonful of mango avocado salsa. Garnish with extra cilantro if desired.

# Expert Advice:

01 -
  • The contrast between the spicy, crispy salmon and cool refreshing salsa is absolutely addictive
  • It comes together in under 30 minutes but tastes like something from a high-end restaurant
  • The spice blend is customizable so you can control exactly how much heat you want
02 -
  • Turn on your exhaust fan before you start cooking the blackening spices will create quite a bit of smoke
  • Let the salmon rest for at least 5 minutes after cooking so the juices redistribute throughout the fish
  • The salsa is best made fresh but can sit for up to an hour if you need to prep ahead
03 -
  • If your skillet starts smoking too much, reduce the heat slightly rather than removing the salmon prematurely
  • The spice blend keeps well in a sealed container for months, so make extra for future quick dinners

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