Blackened Salmon Mango Avocado (Printable)

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

# What goes in:

→ 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)

# Directions:

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 ensure even distribution of spices.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.

# Expert Advice:

01 -
  • The contrast between the spicy, crusty salmon and cool, creamy salsa is absolutely addictive
  • Everything comes together in 30 minutes but tastes like restaurant quality food
  • The salsa keeps well in the fridge, so you can make extra for tomorrow
02 -
  • Patting the salmon completely dry before applying spices is nonnegotiable for getting that crust
  • Do not move the fish around in the pan, let it develop that dark crust undisturbed
  • Make the salsa right before serving so the avocado does not brown
03 -
  • Open a window or turn on your fan when searing the spice blend, it can get smoky
  • Room temperature salmon will cook more evenly than cold from the fridge
  • Let the fish rest for 2 minutes after cooking for the juiciest results

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