Blackened Salmon Mango Salsa (Printable)
A spicy salmon fillet topped with vibrant mango avocado salsa for bold, bright flavors.
# What You Need:
→ 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
→ 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
# Steps:
01 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt in a small bowl. Mix thoroughly to distribute spices evenly.
02 - Pat salmon fillets completely dry using paper towels to ensure proper searing. Rub olive oil over both sides of each fillet, then press spice blend generously onto all surfaces to coat thoroughly.
03 - Place large skillet or cast iron pan over medium-high heat until hot. Add salmon fillets skin-side down if applicable. Sear for 3-4 minutes per side until deeply browned and cooked through to desired doneness. Remove from heat and let rest briefly.
04 - While salmon cooks, combine diced mango, avocado, red onion, red bell pepper, minced jalapeño, fresh lime juice, and chopped cilantro in medium bowl. Toss gently to combine without mashing avocado. Season with salt and black pepper to taste.
05 - Place rested blackened salmon on serving plates. Top each fillet generously with mango avocado salsa. Garnish with additional fresh cilantro if desired. Serve immediately while salmon is still warm.
# Expert Advice:
01 -
- The contrast between the spicy, caramelized crust and the cool, creamy salsa hits every single craving at once
- You get restaurant quality results with zero fancy techniques or hard to find ingredients
02 -
- The spices will smoke more than you expect, so turn on your fan and open a window before you start cooking
- Letting the salmon rest for even 3 minutes makes a huge difference in juiciness
03 -
- Room temperature salmon cooks more evenly, so take it out of the fridge 20 minutes before you start
- Do not move the fish around in the pan, let it develop that dark crust undisturbed