Blackened Salmon with Mango Salsa (Printable)
Salmon fillets coated in bold spices, perfectly seared and topped with fresh mango, pepper, and lime salsa.
# What You'll Need:
→ For the Blackened Salmon
01 - 4 salmon fillets (about 6 oz each, skin on or off as preferred)
02 - 2 tablespoons olive oil
03 - 1 tablespoon 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
11 - Lemon wedges, for serving
→ For the Mango Salsa
12 - 1 large ripe mango, diced
13 - 1/2 red bell pepper, diced
14 - 1/4 small red onion, finely chopped
15 - 1 small jalapeño, seeded and finely chopped
16 - 2 tablespoons fresh cilantro, chopped
17 - Juice of 1 lime
18 - Salt, to taste
# Steps:
01 - In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice and salt to taste. Mix well and set aside for flavors to meld.
02 - In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.
03 - Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil.
04 - Sprinkle the spice mix liberally over both sides of each fillet, pressing gently to adhere.
05 - Heat a large cast iron skillet or nonstick pan over medium-high heat. Add a little olive oil to coat the pan.
06 - Place salmon fillets flesh-side down (if skin-on) and cook for 3-4 minutes until a dark crust forms. Flip and cook another 3-4 minutes, or until salmon is just cooked through and flakes easily.
07 - Remove from the pan and let rest for 2 minutes.
08 - Serve salmon topped with mango salsa and lemon wedges on the side.
# Expert Tips:
01 -
- The spice blend creates a beautiful dark crust without burning, giving you restaurant-quality salmon right in your own kitchen.
- This meal feels like a tropical vacation on a plate, bringing brightness to even the most ordinary weeknight dinner.
02 -
- The salmon will continue cooking for a minute after removing from the pan, so take it off when its just slightly underdone in the center for perfect doneness.
- Making the salsa at least 20 minutes ahead allows the lime juice to slightly soften the onions and peppers while marrying all the flavors together.
03 -
- If cooking for skeptical eaters, reduce the blackening spices by half for the first attempt, then work your way up to the full flavor experience.
- The same spice blend works beautifully on firm white fish, chicken thighs, or even thick slices of tofu for vegetarian versions.