Blackened Salmon with Mango Salsa (Printable Version)
This vibrant, spicy-sweet salmon is brilliantly paired with a fresh, zesty mango salsa, ideal for a light yet flavorful meal.
# What You'll Need:
→ For the Blackened Salmon
01 - 4 salmon fillets (approximately 6 ounces each, skin on or off as preferred)
02 - 2 tablespoons olive oil
03 - 1 tablespoon 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, or to taste
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon salt
11 - Lemon wedges, for serving
→ For the Mango Salsa
12 - 1 large ripe mango, diced
13 - 1/2 red bell pepper, diced
14 - 1/4 small red onion, finely chopped
15 - 1 small jalapeño, seeded and finely minced
16 - 2 tablespoons fresh cilantro, chopped
17 - Juice of 1 fresh lime
18 - Salt, to taste
# Step-by-Step:
01 - In a medium mixing bowl, gently combine the diced mango, red bell pepper, finely chopped red onion, minced jalapeño, and fresh cilantro. Stir in the lime juice and season with salt to your preference. Allow the salsa to meld while preparing the salmon.
02 - In a small bowl, thoroughly whisk together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, ground black pepper, and salt to create the blackening spice blend.
03 - Gently pat the salmon fillets completely dry with paper towels. Lightly brush both sides of each fillet with olive oil.
04 - Generously sprinkle the prepared blackening spice blend over both sides of each salmon fillet, pressing lightly to ensure the seasoning adheres well.
05 - Place a large cast iron skillet or heavy-bottomed nonstick pan over medium-high heat. Add a small amount of olive oil, just enough to thinly coat the bottom of the pan.
06 - Carefully place the seasoned salmon fillets into the hot skillet, flesh-side down (if skin-on, place skin-side up first). Sear for 3 to 4 minutes, allowing a rich, dark crust to form. Flip the fillets and continue cooking for an additional 3 to 4 minutes, or until the salmon is cooked through and flakes effortlessly with a fork.
07 - Transfer the cooked salmon fillets from the pan to a plate and allow them to rest for 2 minutes before serving.
08 - Serve the blackened salmon immediately, garnished with a generous spoonful of mango salsa and fresh lemon wedges on the side.
# Expert Advice:
01 -
- You won't believe how much flavor is packed into such a speedy weeknight meal.
- The refreshing burst of the mango salsa is simply addictive and perfectly balances the salmon's spice.
02 -
- Drying the salmon fillets thoroughly with paper towels is non-negotiable for achieving that coveted crispy, blackened crust.
- Keep a close eye on the heat; too low and it won't blacken, too high and the spices will burn before the fish is cooked.
03 -
- Invest in a good fish spatula; it makes flipping delicate salmon fillets a breeze without breaking that beautiful crust.
- Always let your salmon rest for a couple of minutes off the heat — it makes a huge difference in the juiciness of the fish.