Blackened Salmon Mango Avocado (Printable View)
Bold blackened salmon topped with vibrant mango avocado salsa for a light, flavorful meal.
# What You’ll Need:
→ For the Blackened Salmon
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→ For the Mango Avocado Salsa
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# Cooking Steps:
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 all spices.
02 - Pat the 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. The pan should be smoking slightly before adding the salmon to achieve the signature blackened crust.
04 - Place salmon fillets in the hot pan and cook for 3-4 minutes per side. The exterior should develop a dark, spicy crust while the interior remains moist and just cooked through. Remove from heat and let rest briefly.
05 - In a medium bowl, gently combine diced mango, avocado, red onion, jalapeño, and cilantro. Drizzle with fresh lime juice and season with salt and pepper to taste. Toss carefully to maintain the texture of the diced fruit.
06 - Plate the blackened salmon fillets and top each with generous spoonfuls of the mango avocado salsa. Serve immediately with lemon wedges on the side for squeezing over the fish.
# Expert Tips:
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- The spice crust creates an incredible texture that seals in all the moisture
- That cool creamy salsa balances the heat like nothing else can
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- Do not move the salmon around once it hits the pan or you will not get that proper crust
- Let the salmon rest for a couple of minutes after cooking so the juices redistribute
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- Invest in a good cast iron skillet if you do not have one yet
- Make extra spice rub and store it in an airtight container for next time