Blackened Salmon Mango Salsa (Printable)

Spicy blackened salmon topped with refreshing mango avocado salsa for a vibrant meal.

# What You'll Need:

→ Blackened Seasoning Blend

01 - 1 tablespoon smoked paprika
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon dried thyme
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon salt

→ Salmon

09 - 4 salmon fillets (6 oz each), skinless
10 - 1 tablespoon olive oil

→ 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

→ Garnish

18 - Lime wedges
19 - Cooked rice or mixed greens (optional)

# How To Make It:

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 create an even blackened seasoning blend.
02 - Pat salmon fillets completely dry with paper towels. Rub olive oil evenly over each fillet, then coat all sides generously with the spice mixture, pressing gently to adhere.
03 - Place a large cast-iron skillet over medium-high heat and allow it to become thoroughly hot, approximately 3-4 minutes. The pan should be smoking slightly for optimal blackening.
04 - Arrange salmon fillets in the hot skillet without overcrowding. Cook for 3-4 minutes per side, developing a dark, charred crust while keeping the interior moist and opaque throughout.
05 - While salmon cooks, combine diced mango, avocado, red bell pepper, red onion, and cilantro in a mixing bowl. Drizzle with fresh lime juice, season with salt and pepper, then toss gently to combine.
06 - Transfer blackened salmon to serving plates. Top each fillet with a generous portion of mango avocado salsa. Accompany with lime wedges and serve alongside cooked rice or mixed greens if desired.

# Tips from dashanddishes:

01 -
  • The contrast between the fiery, crusty salmon and the cool, creamy salsa hits every single craving
  • It looks restaurant-beautiful while actually being deceptively simple to pull off
  • Leftovers (if they exist) make an incredible salad topper for the next day lunch
02 -
  • That crust only happens if your pan is properly hot, so be patient during the preheat step
  • The salmon keeps cooking after it leaves the pan, so pull it when it still looks slightly underdone in the center
  • Make the salsa right before serving to keep everything crisp and the avocado from browning
03 -
  • Use a cast iron skillet if you have one, it holds heat better than anything else for blackening
  • Room temperature salmon will cook more evenly than cold straight from the fridge

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