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Blackened Salmon Mango Avocado

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By Erin Wallace • February 1st, 2026
Freshly cooked Blackened Salmon with Mango Avocado Salsa on a white plate, featuring a spicy charred crust and vibrant diced fruit. Save
Freshly cooked Blackened Salmon with Mango Avocado Salsa on a white plate, featuring a spicy charred crust and vibrant diced fruit. | simplestatekitchen.com

This dish features salmon fillets coated in a smoky, spicy blackened spice blend, seared to create a flavorful crust. The salmon is complemented by a fresh salsa made with diced mango, ripe avocado, red bell pepper, red onion, and cilantro, seasoned with lime juice and a touch of salt and pepper. Serve hot for a vibrant, nutritious meal that balances smoky heat with fruity freshness.

The first time I made this salmon, my kitchen smelled incredible and my husband kept wandering in asking if it was done yet. That blackened spice blend hits the hot pan and creates this smoky, aromatic cloud that makes everyone suddenly hungry. Now it is our go-to when we want something that feels fancy but comes together in under half an hour.

I served this at a summer dinner party last year and watched three people who claimed they did not like fish go back for seconds. There is something about the bright, tropical salsa that makes the salmon feel approachable even for seafood skeptics. One friend actually asked for the spice blend recipe before she even finished her plate.

Ingredients

  • Salmon fillets: Choose pieces that are roughly the same thickness so they cook evenly together
  • Smoked paprika: This gives the blackened crust its signature smoky depth and beautiful red color
  • Cayenne pepper: Adjust this based on your heat tolerance, but do not skip it entirely
  • Ripe mango: Should yield slightly when pressed but still feel firm, not mushy
  • Avocado: Perfectly ripe with a little give makes the salsa creamy without falling apart
  • Fresh cilantro: Brightens the entire dish and bridges the spicy fish with sweet fruit
  • Lime juice: Use fresh squeezed juice, never bottled, for the best bright flavor

Instructions

Mix the spice blend:
Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a small bowl. Give it a good stir so all the spices are evenly distributed.
Prep the salmon:
Pat the salmon fillets completely dry with paper towels, then rub olive oil over each piece. Coat every surface generously with the spice mixture, pressing it gently so it adheres.
Heat the pan:
Get your skillet screaming hot over medium-high heat until it is nearly smoking. A cast iron pan works best here for that authentic blackened crust.
Sear the salmon:
Lay the fillets in the hot pan and let them cook undisturbed for 3 to 4 minutes. Flip carefully and cook another 3 to 4 minutes until blackened and cooked through but still moist inside.
Make the salsa:
Toss diced mango, avocado, red bell pepper, red onion, and cilantro in a bowl. Squeeze lime juice over everything, season with salt and pepper, and fold gently to combine.
Bring it together:
Pile the salsa generously on top of each salmon fillet. Serve immediately with lime wedges on the side for squeezing over everything.
Topping the hot Blackened Salmon with Mango Avocado Salsa, mixing diced creamy avocado, sweet mango, and zesty red onion. Save
Topping the hot Blackened Salmon with Mango Avocado Salsa, mixing diced creamy avocado, sweet mango, and zesty red onion. | simplestatekitchen.com

This recipe has become my secret weapon for weeknight dinner dates. There is something about the vibrant colors and layers of flavor that makes the whole meal feel special, even when we are just eating at the kitchen island in our regular clothes.

Making It Your Own

Once you have the basic technique down, this salmon is incredibly forgiving. I have swapped the mango for pineapple when that is what I had on hand, and grilled peaches work beautifully in the height of summer. The spice blend also works on chicken thighs or even firm white fish if you want to mix things up.

Side Dish Pairings

I love serving this over coconut rice with some extra cilantro stirred in, the sweetness balances the heat perfectly. Roasted asparagus or sautéed zucchini work well for a lighter meal, and a simple green salad with citrus vinaigrette lets the salmon stay the star. For something more substantial, warm corn tortillas on the side turn this into an incredible taco situation.

Make Ahead Strategy

You can mix the spice blend up to a month in advance and store it in an airtight container, which makes weeknight cooking even faster. The salsa tastes better after sitting for 15 minutes, so prep it first while you get the salmon ready.

  • Hold off on adding the avocado to the salsa until right before serving
  • Leftover salmon reheats beautifully in a warm oven, never the microwave
  • The cooked fish keeps in the fridge for 2 days and makes excellent salad toppers
Plated Blackened Salmon with Mango Avocado Salsa garnished with lime wedges and cilantro, served alongside fluffy white rice. Save
Plated Blackened Salmon with Mango Avocado Salsa garnished with lime wedges and cilantro, served alongside fluffy white rice. | simplestatekitchen.com

I hope this becomes one of those recipes you keep coming back to, the kind that feels special enough for company but simple enough for Tuesday.

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Freshly cooked Blackened Salmon with Mango Avocado Salsa on a white plate, featuring a spicy charred crust and vibrant diced fruit.
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Blackened Salmon Mango Avocado

Spicy blackened salmon paired with a fresh mango avocado salsa for a colorful and flavorful meal.

Prep 20m
Cook 10m
Total 30m
Servings 4
Difficulty Easy

Ingredients

Blackened Salmon

  • 4 salmon fillets (6 oz each), skinless
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Mango Avocado Salsa

  • 1 large ripe mango, peeled and diced
  • 1 ripe avocado, diced
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Serving

  • Lime wedges
  • Cooked rice or mixed greens (optional)

Instructions

1
Prepare Blackened Seasoning Blend: Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly to ensure even distribution of spices.
2
Season Salmon Fillets: Pat salmon fillets completely dry using paper towels to ensure proper searing. Rub olive oil evenly over each fillet, then coat all sides with the prepared spice mixture, pressing gently to adhere.
3
Heat Skillet: Place a large skillet, preferably cast iron, over medium-high heat until thoroughly hot and shimmering. Add a small splash of oil if the pan appears dry.
4
Blacken Salmon: Arrange salmon fillets in the hot skillet without overcrowding. Sear for 3 to 4 minutes per side until a dark, crusty exterior forms and fish reaches desired doneness while remaining moist in the center.
5
Prepare Salsa: While salmon cooks, combine diced mango, avocado, red bell pepper, red onion, and cilantro in a mixing bowl. Drizzle with lime juice and season with salt and pepper. Gently toss to combine, being careful not to mash the avocado.
6
Assemble and Serve: Transfer blackened salmon to serving plates. Top each fillet generously with mango avocado salsa. Accompany with lime wedges for squeezing and serve alongside cooked rice or mixed greens if desired.
Additional Information

Equipment Needed

  • Sharp knife and cutting board
  • Mixing bowls
  • Large cast iron skillet
  • Spatula
  • Paper towels

Nutrition (Per Serving)

Calories 370
Protein 31g
Carbs 17g
Fat 20g

Allergy Information

  • Contains fish (salmon)
  • Verify seasoning blends for hidden gluten or additional allergens if sensitivities exist
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Erin Wallace

Sharing easy, family-friendly recipes and kitchen hacks for everyday cooks.