Blackened Salmon Mango Salsa (Printable Version)
A vibrant salmon dish with a spicy crust complemented by fresh mango avocado salsa and lime wedges.
# What You'll Need:
→ Blackened Salmon
01 - 4 salmon fillets (6 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon 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
→ 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 - 1 lime, juiced
17 - Salt and pepper to taste
→ Serving
18 - Lime wedges
19 - Cooked rice or mixed greens (optional)
# Method:
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 distribute spices evenly.
02 - Pat salmon fillets completely dry with paper towels to ensure proper crust formation. Rub olive oil over each fillet, then press spice mixture onto all sides to coat thoroughly.
03 - Place a large cast iron skillet over medium-high heat and allow it to become thoroughly hot. The pan should be smoking slightly before adding fish for optimal blackening.
04 - Arrange salmon in the hot skillet without overcrowding. Sear for 3 to 4 minutes per side, developing a dark, caramelized crust while keeping the interior moist and flaky.
05 - Toss diced mango, avocado, red bell pepper, red onion, and cilantro in a mixing bowl. Add lime juice, salt, and pepper, then fold gently to combine without mashing the avocado.
06 - Plate blackened salmon fillets immediately and top generously with mango avocado salsa. Accompany with fresh lime wedges and serve alongside rice or mixed greens if desired.
# Chef's Tips:
01 -
- The contrast between spicy, charred salmon and cool, creamy salsa hits every craving at once
- You get restaurant quality results with pantry spices and one hot skillet
- Leftovers (if you somehow have any) make amazing lunch bowls the next day
02 -
- Open a window or turn on your fan before you start cooking, the spices will create some smoke
- Don't move the salmon around once it hits the pan, let it develop that crust undisturbed
- The salmon will continue cooking slightly after you remove it from the heat
03 -
- Pat the salmon absolutely dry with paper towels, moisture is the enemy of a good crust
- Cook with your exhaust fan on high and windows open, those spices will smoke