Blackened Salmon with Mango Salsa (Print Version)
Spicy-sweet blackened salmon paired with fresh mango salsa. A light, flavorful Caribbean-inspired dish ready in just 25 minutes.
# What You’ll Need:
→ Blackened Salmon
01 - 4 salmon fillets, 6 oz each, skin on or off
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
→ 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 diced mango, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice and salt to taste. Mix well and set aside to allow flavors to meld.
02 - In a small bowl, whisk together paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt until evenly blended.
03 - Pat salmon fillets dry with paper towels to remove excess moisture. Brush both sides lightly with olive oil.
04 - Sprinkle the spice mixture liberally over both sides of each fillet, pressing gently to ensure the seasoning adheres properly.
05 - Heat a large cast iron skillet or nonstick pan over medium-high heat. Add a small amount of olive oil to coat the pan evenly.
06 - Place salmon fillets flesh-side down and cook for 3 to 4 minutes until a dark crust forms. Flip and cook for an additional 3 to 4 minutes, or until the salmon is cooked through and flakes easily with a fork.
07 - Remove the salmon from the pan and allow it to rest for 2 minutes before serving.
08 - Place each salmon fillet on a serving plate, top with mango salsa, and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The spices form an incredible crust that seals in moisture, giving you that restaurant-quality salmon without any complicated techniques.
- The fresh mango salsa balances the heat perfectly, making this impressive enough for guests but quick enough for weeknights when you need a mental vacation.
02 -
- The pan MUST be properly heated before adding the salmon, or youll end up with spices that stick to the pan instead of creating that beautiful crust.
- Never skip the resting period after cooking, as those 2 minutes allow the juices to redistribute throughout the fillet instead of spilling all over your plate.
03 -
- If your mango isnt quite ripe, add a half teaspoon of honey to the salsa to balance the acidity of the lime juice.
- For a showstopping presentation, serve the salmon over a smear of avocado crema which adds another cooling element to balance the blackened spices.