Blackened Salmon Mango Salsa

The first time I made blackened salmon, my smoke detector went off and my neighbor texted asking if everything was okay in my apartment. Now I know to open windows before cranking the heat, but that slightly charred exterior with the buttery inside keeps me coming back for more.

Last summer, my sister came over for an impromptu dinner and I threw this together without even looking at a recipe. She texted me the next morning asking for the spice ratios, and now she makes it for her family every Tuesday. Something about that sweet heat combination just works.

Ingredients

• Salmon fillets: Four pieces about six ounces each work perfectly, skin-on or off based on what you prefer
• Olive oil: Helps those spices stick and creates a beautiful sear, about one tablespoon
• Smoked paprika: Two teaspoons give that deep, smoky flavor without needing actual smoke
• Garlic and onion powder: One teaspoon each builds the savory base layer
• Dried thyme and oregano: One teaspoon of each adds earthy, herbal notes
• Cayenne pepper: One teaspoon brings the heat, adjust if you are sensitive to spice
• Kosher salt: One teaspoon enhances all the flavors and helps form the crust
• Ripe mango: One mango, peeled and diced, provides natural sweetness against the heat
• Ripe avocado: One avocado adds creaminess that balances the spice beautifully
• Red onion and bell pepper: Half an onion and half a pepper give crunch and color
• Fresh jalapeño: One seeded and minced pepper adds kick to the salsa
• Lime juice: One whole lime ties all the salsa flavors together
• Fresh cilantro: Two tablespoons chopped bring brightness and freshness

Instructions

Mix your spice blend:

Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl until everything is evenly distributed

Prep the salmon:

Pat the fillets completely dry with paper towels, rub both sides with olive oil, then press the spice mixture into the fish generously

Get the pan hot:

Heat a large skillet, preferably cast iron, over medium-high heat until it is properly hot but not smoking

Sear the salmon:

Cook the fillets skin side down first for about four minutes per side until deeply browned and cooked to your liking, then let them rest briefly

Make the salsa:

While the salmon cooks, toss together the mango, avocado, red onion, bell pepper, jalapeño, lime juice, and cilantro in a medium bowl, then season with salt and pepper

Bring it together:

Plate each salmon fillet topped with a generous spoonful of the mango avocado salsa, adding extra cilantro if you want to impress someone

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This recipe has become my go-to when I want to feel like a competent cook without actually trying that hard. The combination looks fancy and tastes expensive but comes together in the time it takes to set the table.

Making It Your Own

Once you have the basic technique down, you can play with the spice blend to match your mood. Sometimes I add extra cumin or swap in pineapple for the mango when that feels right. The method stays the same even when the ingredients shift.

Serving Suggestions

Steamed jasmine rice absorbs the extra salsa and sauce, but a simple green salad with lime dressing works perfectly for lighter meals. The contrast between hot spiced fish and cool toppings makes every bite interesting.

Wine Pairing

A chilled Sauvignon Blanc cuts through the spice while complementing the tropical elements, but a citrusy IPA works just as well if you prefer beer with dinner.

• Crank your exhaust fan before starting or open windows, the spices will make you cough
• Double the spice blend and store the extra in a jar for next time
• Room temperature salmon cooks more evenly than cold straight from the fridge

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Hope this brings some vibrant color and bold flavors to your table.

Recipe FAQs

→ How do I achieve the perfect blackened crust on the salmon?

Use a hot cast iron skillet and pat the salmon dry before applying the spice blend. Cook each side for 3–4 minutes without moving the fillet to develop a deep, flavorful crust.

→ Can I adjust the heat level of the salsa?

Yes, reduce or omit jalapeño to make the salsa milder while maintaining its fresh, citrusy taste.

→ What alternatives can I use for mango in the salsa?

Pineapple or papaya work well as substitutes, adding a different sweetness and texture to the salsa.

→ What side dishes complement this salmon and salsa combination?

Steamed rice, quinoa, or a simple green salad complement the bold flavors and add balance to the meal.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator and reheat gently in a skillet to preserve texture and flavor.