Save This dish highlights tender salmon fillets blackened with smoky spices, cooked to perfection in a hot skillet. The salmon is topped with a lively salsa made from ripe mango, creamy avocado, red onion, jalapeño, cilantro, and lime juice, creating a balance of spicy, sweet, and tangy flavors. Ideal for a quick, colorful dinner that brings together Caribbean-inspired influences and fresh ingredients.
The preparation involves seasoning the salmon with a mix of smoked paprika, garlic, onion powders, and herbs, then searing it until crisp outside yet tender inside. The mango avocado salsa adds a bright contrast, enhancing each bite with vibrant freshness. Serve with lemon wedges and consider pairing with rice or a crisp green salad to complete the meal.
The first time I made blackened salmon, my entire apartment filled with this incredible smoky-spice aroma that had my neighbor knocking on my door asking what was cooking. That moment taught me that the right spice blend doesn't just season food, it creates an experience. Now whenever I see those gorgeous charred crusts form in the skillet, I know something special is about to happen.
I hosted a summer dinner party last year and served this dish exactly as written. My friend Sarah, who claims to dislike salmon, went back for seconds and then asked for the recipe before she even left my apartment. The bright mango salsa completely won her over.
Ingredients
- Salmon fillets: Skin-on holds together better but skinless works, just handle gently when flipping
- Smoked paprika: This is the MVP ingredient that creates that authentic blackened flavor and gorgeous deep color
- Sharp cayenne pepper: Adjust based on your heat tolerance, but don't skip it entirely
- Ripe mango: Should give slightly when pressed, rock-hard mango won't have that luscious sweetness
- Perfectly ripe avocado: The creamy element balances the heat, so don't use underripe pieces
- Fresh lime juice: Acid cuts through the rich salmon and ties all the salsa flavors together
Instructions
- Mix your spice blend:
- Combine all the spices in a small bowl, breaking up any clumps with your fingers so the mixture coats evenly
- Prep the salmon:
- Pat those fillets completely dry with paper towels, brush with olive oil, then press the spice mixture into every surface
- Get your pan screaming hot:
- Heat your skillet over medium-high for at least 3 minutes, you want to hear that immediate sizzle when the salmon hits
- Sear to perfection:
- Cook 3 to 4 minutes per side until deeply charred and the fish flakes easily with a fork
- Make the salsa:
- Gently toss everything together in a bowl, being careful not to mash the avocado
- Bring it all together:
- Pile that vibrant salsa right on top of each hot fillet and serve immediately with lime wedges
Save This dish has become my go-to for weeknight dinners when I want something that feels special but doesn't require hours in the kitchen. The way the cool, sweet salsa plays against that spicy, charred salmon just never gets old.
Making It Your Own
Sometimes I swap pineapple for mango when that's what I have on hand, and the bright, tropical sweetness works just as beautifully. The key is keeping that fruit element sweet and ripe to balance the heat.
Side Dish Magic
Cilantro lime rice is my favorite pairing here, the fluffy grains soak up all those incredible juices from the salsa and seasoned fish. A crisp green salad with a vinaigrette also cuts through the richness perfectly.
Make-Ahead Wisdom
You can mix the spice blend days ahead and store it in an airtight container. The salsa comes together in minutes, so prep everything else before you start cooking the salmon. Don't make the salsa more than an hour before serving or the avocado will start to brown.
- Get your salmon to room temperature while you prep the salsa for even cooking
- Open windows or turn on your vent fan, the blackening spices can get aromatic
- Squeeze fresh lime over the whole dish right before eating
Save There's something deeply satisfying about a meal that looks this impressive and tastes this complex but comes together so quickly. Enjoy every bite of that spicy-sweet contrast.
Recipe FAQs
- → How do I achieve the perfect blackened crust on the salmon?
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Use a hot cast-iron skillet and a generous coating of the spice blend. Cook each side for 3-4 minutes without moving the fillet to develop a smoky, charred crust while keeping the interior tender.
- → Can I adjust the salsa’s spiciness?
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Yes, you can control heat by adding or removing jalapeño seeds and adjusting cayenne pepper amounts in the spice rub to suit your taste.
- → What are good side dishes to serve with this blackened salmon?
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Rice, quinoa, or a fresh, crisp green salad complement the dish well, balancing the bold flavors and adding texture.
- → Is the salsa best served immediately or chilled?
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For the freshest flavor and texture, serve the mango avocado salsa immediately after preparing, though a short chill enhances the melding of flavors.
- → Can I grill the salmon instead of pan-searing?
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Yes, grilling adds a smoky note and works well. Just apply the spice rub and cook over medium-high heat until blackened and cooked through.
