Blackened Salmon Mango Salsa (Printable)

Spicy salmon served with a fresh, zesty mango and avocado salsa for a flavorful meal.

# What You'll Need:

→ For the Blackened Salmon

01 - 4 salmon fillets (about 6 oz each), skin removed
02 - 2 tbsp olive oil
03 - 1 tbsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
08 - ½ tsp cayenne pepper (adjust to taste)
09 - ½ tsp ground black pepper
10 - 1 tsp salt
11 - Lemon wedges, for serving

→ For the Mango Avocado Salsa

12 - 1 large ripe mango, peeled, pitted, and diced
13 - 1 ripe avocado, peeled, pitted, and diced
14 - ½ small red onion, finely diced
15 - 1 small jalapeño, seeded and finely chopped
16 - 2 tbsp fresh cilantro, chopped
17 - Juice of 1 lime
18 - Salt and pepper, to taste

# Directions:

01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Mix thoroughly until evenly blended.
02 - Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and coat evenly with the spice mixture, pressing gently to adhere.
03 - Heat a large cast-iron skillet or non-stick pan over medium-high heat until hot but not smoking.
04 - Add the seasoned salmon fillets to the hot pan. Cook for 3-4 minutes per side, or until the salmon is blackened outside and just cooked through inside. Remove from the pan and set aside.
05 - In a medium bowl, gently toss together mango, avocado, red onion, jalapeño, cilantro, lime juice, salt, and pepper until just combined.
06 - Serve the salmon fillets topped with generous spoonfuls of mango avocado salsa. Arrange lemon wedges on the side for squeezing.

# Expert Advice:

01 -
  • The contrast between the fiery, crusty salmon and cool, creamy salsa hits every single craving
  • Ready in under 30 minutes but tastes like something from a fancy restaurant
  • Naturally gluten-free and packed with omega-3s without sacrificing any flavor
02 -
  • Don't be alarmed by the dark crust, that's the blackened magic working its flavor
  • Let your pan heat up fully before adding salmon or you'll steam instead of sear
  • Make the salsa right before serving so avocado stays bright green
03 -
  • Cast iron creates the best blackened crust, but a heavy stainless steel pan works too
  • Don't move the salmon around in the pan, let it develop that gorgeous crust undisturbed

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