Blackened Salmon Mango Salsa (Printable View)

Spicy salmon fillets topped with a fresh, bright mango and avocado salsa bursting with flavor.

# What You’ll Need:

→ For the Blackened Salmon

01 - 4 salmon fillets (about 6 oz each, skinless or skin-on as preferred)
02 - 1 tablespoon olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1 teaspoon cayenne pepper
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon kosher salt

→ For the Mango Avocado Salsa

11 - 1 ripe mango, peeled, pitted, and diced
12 - 1 ripe avocado, pitted and diced
13 - 1/2 small red onion, finely diced
14 - 1/2 red bell pepper, diced
15 - 1 small jalapeño, seeded and minced
16 - Juice of 1 lime
17 - 2 tablespoons fresh cilantro, chopped
18 - Salt and black pepper, to taste

# Cooking Steps:

01 - Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl. Mix thoroughly to create the blackening seasoning.
02 - Pat salmon fillets completely dry with paper towels. Rub both sides with olive oil, then press the spice blend evenly onto each fillet, ensuring thorough coverage.
03 - Heat a large cast iron skillet over medium-high heat until hot. Place salmon fillets skin side down and sear for 3–4 minutes per side until deeply browned and cooked through. Remove and let rest briefly.
04 - In a medium bowl, combine diced mango, avocado, red onion, bell pepper, minced jalapeño, lime juice, and chopped cilantro. Toss gently to mix without mashing the avocado. Season with salt and pepper to taste.
05 - Plate each salmon fillet and top generously with mango avocado salsa. Garnish with additional fresh cilantro if desired. Serve immediately while salmon is still warm.

# Expert Tips:

01 -
  • The spice blend creates this incredible crust that locks in moisture while delivering maximum flavor
  • Mango and avocado cool everything down perfectly like they were made for each other
  • Thirty minutes from start to finish means dinner happens even on chaotic weeknights
02 -
  • Cast iron really does make a difference for getting that restaurant quality blackened crust
  • Let the salmon rest for a few minutes after cooking or the juices will run out when you cut into it
  • Mix the salsa right before serving because avocado starts to brown if it sits too long
03 -
  • Pat the salmon completely dry before adding oil or the spices will not adhere properly
  • Do not move the fish around in the pan, let it develop that crust undisturbed

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