Blackened Salmon Mango Avocado

The first time I made blackened salmon, I accidentally set off the smoke alarm because my cast iron was too hot. My neighbor knocked to make sure everything was okay, and I ended up sending her home with a plate. Now whenever I smell those spices hitting the hot pan, I think about how the best kitchen mishaps often become the best stories.

Last summer I made this for a dinner party and watched everyone go silent for the first five minutes. Thats when you know a recipe is a keeper. The combination of sweet mango and spicy seasoning just hits different on a warm evening.

Ingredients

• 4 salmon fillets: Removing the skin helps the spices really sink into the flesh and create that gorgeous dark crust we are after
• 2 tbsp olive oil: This helps the spice rub adhere evenly and prevents the fish from sticking to the pan
• 1 tbsp smoked paprika: The backbone of that smoky flavor that makes blackened fish taste so distinctive
• 1 tsp garlic powder: I have tried fresh garlic here but it burns too quickly under high heat
• 1 tsp onion powder: Works in harmony with garlic to create a savory base note
• 1 tsp dried thyme: Adds an earthy quality that grounds all the brighter spices
• 1 tsp dried oregano: Brings a subtle Mediterranean hint to the Cajun style seasoning
• ½ tsp cayenne pepper: Adjust this based on your heat tolerance but do not skip it entirely
• 1 large ripe mango: Look for one that yields slightly to pressure but is not mushy
• 1 ripe avocado: Should be perfectly ripe with no brown spots inside
• ½ small red onion: Finely diced so you get pops of flavor without overwhelming bites
• 1 small jalapeño: Remove the membrane too if you want to dial back the heat
• 2 tbsp fresh cilantro: Brightens everything and cuts through the rich salmon
• Juice of 1 lime: Do not squeeze ahead of time or you lose that bright acidic pop

Instructions

Mix your spice blend:

Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl.

Prep the salmon:

Pat the salmon fillets completely dry with paper towels. Brush both sides with olive oil and press the spice mixture onto the fish, coating evenly.

Get your pan screaming hot:

Heat a large cast-iron skillet or non-stick pan over medium-high heat until it is properly hot.

Sear to perfection:

Add the salmon fillets and cook for 3 to 4 minutes per side until blackened outside and just cooked through inside.

Mix the magic salsa:

In a medium bowl, gently toss together mango, avocado, red onion, jalapeño, cilantro, lime juice, salt, and pepper.

Bring it all together:

Serve the salmon fillets topped with generous spoonfuls of mango avocado salsa and lemon wedges on the side.

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This recipe became my go to for impressing dinner guests without spending hours in the kitchen. Something about the contrast between the hot spiced fish and that cool refreshing salsa makes people feel special.

Getting That Perfect Blackened Crust

I learned through many slightly burned batches that patience is everything. Let the pan get properly hot before adding the fish and resist the urge to check underneath too soon. That crust needs uninterrupted contact with the heat to develop properly.

Making Salsa That Lasts

The trick here is not tossing the avocado in until right before serving. You can prep everything else hours ahead, but fold in the avocado last so it stays fresh and green instead of turning brown and mushy.

Serving Ideas That Work

While this salmon is absolutely perfect on its own, sometimes I serve it over coconut rice for a full meal. The creaminess plays so nicely against the spicy crust.

• Try grilling the salmon instead for an extra smoky dimension
• A crisp green salad with citrus vinaigrette makes a perfect light side
• Keep extra lime wedges handy for those who love extra acid

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There is something deeply satisfying about a meal that looks impressive but comes together in under thirty minutes. This is the kind of recipe that makes cooking feel like a joy rather than a chore.

Recipe FAQs

→ How do you achieve the blackened crust on the salmon?

Coat the salmon evenly with a spice blend containing smoked paprika, cayenne, and herbs, then sear it in a hot cast-iron skillet for several minutes per side to develop a dark, flavorful crust.

→ Can I adjust the spice level of the salsa?

Yes, you can modify the heat by adding more or fewer jalapeño seeds or adjusting the cayenne pepper in the spice rub according to your taste.

→ Is pan-searing the only way to cook the salmon?

No, grilling the salmon is also a great option that imparts a smokier flavor while maintaining a crisp exterior.

→ What sides pair well with this dish?

Serve with light grains like rice or quinoa, or a crisp green salad to complement the vibrant flavors without overpowering them.

→ How do I keep the avocado from browning in the salsa?

Mix the diced avocado with lime juice immediately after cutting to help preserve its color and freshness until serving.