Blackened Salmon Mango Avocado (Print)

Spicy blackened salmon topped with a bright mango avocado salsa offers a bold, fresh flavor contrast.

# What You Need:

→ Blackened Salmon

01 - 4 salmon fillets (about 6 oz each, skinless or skin-on as preferred)
02 - 1 tablespoon olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1 teaspoon cayenne pepper
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon kosher salt

→ Mango Avocado Salsa

11 - 1 ripe mango, peeled, pitted, and diced
12 - 1 ripe avocado, pitted and diced
13 - ½ small red onion, finely diced
14 - ½ red bell pepper, diced
15 - 1 small jalapeño, seeded and minced
16 - Juice of 1 lime
17 - 2 tablespoons fresh cilantro, chopped
18 - Salt and black pepper, to taste

# How to Make:

01 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt in a small bowl. Mix thoroughly to ensure even distribution of all spices.
02 - Pat salmon fillets completely dry using paper towels to ensure proper searing. Rub both sides of each fillet with olive oil, then press the spice blend generously onto all surfaces to create an even coating.
03 - Heat a large cast iron skillet over medium-high heat until properly hot. Place salmon fillets in the pan, skin side down if applicable. Sear for 3-4 minutes per side until deeply browned with a dark crust and cooked through to desired doneness. Remove from heat and let rest for 2-3 minutes.
04 - While salmon cooks, combine diced mango, avocado, red onion, red bell pepper, minced jalapeño, fresh lime juice, and chopped cilantro in a medium bowl. Gently toss to combine, being careful not to mash the avocado. Season with salt and black pepper to taste.
05 - Plate each blackened salmon fillet and top generously with the mango avocado salsa. Garnish with additional fresh cilantro leaves if desired. Serve immediately while salmon is still hot and salsa is chilled for optimal temperature contrast.

# Expert Advice:

01 -
  • The heat from the spice blend gets tamed instantly by that cool mango avocado salsa
  • It comes together in under 30 minutes but looks like something from a restaurant
02 -
  • Let your pan get properly hot before adding the salmon, or you wont get that gorgeous blackened crust
  • The salsa needs to be made right before serving, or the avocado will start to brown
03 -
  • Pat the salmon really dry before oiling and spicing for the best crust
  • Let the salmon rest a few minutes after cooking so the juices redistribute

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