Blackened Salmon with Mango Salsa (Printable)

Spicy seared salmon topped with a fresh mango avocado salsa for a vibrant main course.

# 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 Make It:

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.

# Tips from dashanddishes:

01 -
  • The spice blend creates this incredible crust that seals in all the moisture while adding layers of smoky, garlicky, slightly spicy flavor in every single bite
  • That mango avocado salsa cuts through the heat like a cool breeze and turns a simple piece of fish into something that tastes like it came from a restaurant kitchen
  • Everything happens in one pan and one bowl, so you get maximum flavor with minimum cleanup
02 -
  • Letting the pan get properly hot before adding the salmon is the difference between a beautiful blackened crust and a sad, gray piece of fish with spices falling off everywhere
  • Do not move the salmon around once it hits the pan, that crust needs uninterrupted contact with the heat to develop properly
  • The salmon will continue cooking slightly as it rests, so pull it when it is just barely opaque in the center to avoid ending up with dry fish
03 -
  • If your spice blend seems too salty for your taste, reduce the salt to ½ teaspoon and adjust after cooking rather than eliminating it entirely since it helps with the crust formation
  • Leftover salsa (if you somehow have any) makes an incredible breakfast the next morning topped with a fried egg

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