Blackened Salmon Mango Salsa (Print)
Tender blackened salmon paired with a fresh mango avocado salsa for a vibrant and light meal.
# What You Need:
→ Blackened Salmon
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
→ Mango Avocado Salsa
12 -
13 -
14 -
15 -
16 -
17 -
18 -
# How to Make:
01 - Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl. Mix thoroughly to ensure even distribution of spices.
02 - Pat salmon fillets completely dry with paper towels to ensure proper searing. Brush both sides generously with olive oil, then press the spice mixture evenly onto all surfaces of the fish.
03 - Heat a large cast-iron skillet or non-stick pan over medium-high heat until properly hot. Add seasoned salmon fillets and cook undisturbed for 3 to 4 minutes per side, developing a dark, crispy crust while keeping the interior moist and just cooked through.
04 - In a medium bowl, gently combine diced mango, avocado, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste, being careful not to mash the avocado.
05 - Place blackened salmon fillets on serving plates. Top each fillet with a generous portion of mango avocado salsa. Serve immediately with lemon wedges on the side for squeezing over the fish.
# Expert Advice:
01 -
- The sweet heat balance hits every craving at once without overwhelming your palate
- It comes together in under 30 minutes but tastes like something from a fancy restaurant
02 -
- A truly hot pan is non negotiable for getting that restaurant quality blackened crust
- Let the salmon rest for a couple of minutes after cooking, the juices redistribute and the texture improves dramatically
03 -
- Buy the thickest salmon fillets you can find, they stay juicier and cook more evenly
- Room temperature salmon cooks more evenly, so take it out 20 minutes before cooking