Blackened Salmon with Mango Salsa Recipe

Introduction

This blackened salmon recipe features perfectly seared fillets seasoned with a smoky, spicy blend of spices. It’s topped with a fresh, tangy mango salsa that adds a burst of sweetness and vibrancy, making it a delightful and healthy meal option.

Ingredients

• 2 cups freshly chopped mango
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon red pepper flakes
• Kosher salt & freshly ground black pepper, to taste
• 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
• 1 tablespoon packed light or dark brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 6 tablespoons unsalted butter
• Lemon or lime wedges, for serving (optional)

Instructions

1. Step 1: Prepare the mango salsa by combining the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt and pepper in a medium bowl. Toss well to combine, then cover and refrigerate until ready to use.
2. Step 2: Remove the salmon fillets from the refrigerator and let them sit at room temperature for 20 minutes to ensure even cooking.
3. Step 3: In a small bowl, mix together the brown sugar, smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt and pepper to taste to create the blackening seasoning.
4. Step 4: Pat the salmon fillets dry with a paper towel, place on a baking sheet or platter, drizzle with olive oil, and use your hands to coat thoroughly.
5. Step 5: Sprinkle the blackening seasoning evenly over the salmon, pressing it gently into all sides. Let the seasoned salmon rest for at least 15 minutes.
6. Step 6: Heat a large cast-iron skillet over medium-high heat and add the butter. Once melted and sizzling, swirl to coat the pan evenly.
7. Step 7: Carefully place the salmon fillets in the skillet without overcrowding. Cook undisturbed for 3 to 4 minutes until a deep crust forms.
8. Step 8: Flip the fillets gently and cook for another 1 to 2 minutes until the salmon is firm but tender. Transfer to a clean plate. Repeat if cooking in batches.
9. Step 9: Spoon the mango salsa over the cooked salmon fillets. Serve immediately with lemon or lime wedges and your choice of sides. Enjoy!

Tips & Variations

• For extra crunch, add diced cucumber or bell peppers to the mango salsa.
• If you prefer milder spice, reduce or omit the cayenne pepper and red pepper flakes.
• Use skin-on salmon if you like, but increase cooking time slightly and crisp the skin first.
• Try swapping mango for pineapple or peach for a different fruity twist.
• Use avocado oil instead of olive oil for a higher smoke point when searing the salmon.

Storage

Store leftover blackened salmon and mango salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or skillet to avoid drying it out. The salsa is best served fresh but can be enjoyed cold after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before seasoning and cooking for the best results.

What sides go well with blackened salmon and mango salsa?

This dish pairs wonderfully with simple sides like steamed rice, mashed potatoes, green beans, or a fresh leafy salad to balance the flavors.

Blackened Salmon with Mango Salsa Recipe

---

★★★★★

4.5 from 54 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Blackened Salmon with Mango Salsa recipe offers a flavorful, spicy crust on tender salmon fillets paired with a sweet and tangy fresh mango salsa. It’s a perfect balance of smoky and fruity flavors, ideal for a quick, healthy dinner that feels gourmet. The salmon is seared in a cast-iron skillet to develop a crispy blackened crust, complemented by a refreshing, citrusy salsa that brightens the dish.

---

Ingredients

Scale 1x2x3x

Mango Salsa

• 2 cups freshly chopped mango
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon red pepper flakes
• Kosher salt & freshly ground black pepper, to taste

Blackened Salmon

• 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
• 1 tablespoon packed light or dark brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Kosher salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 6 tablespoons unsalted butter
• Lemon or lime wedges, for serving (optional)

---

Instructions

1. Prepare Mango Salsa: In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt and pepper to taste. Toss everything together until fully combined. Cover and refrigerate until ready to serve, allowing the flavors to meld.
2. Bring Salmon to Room Temperature: Remove salmon fillets from the refrigerator and let sit on the counter for 20 minutes. This step ensures even cooking and prevents the salmon from being cold in the center during searing.
3. Make Blackening Seasoning: In a small bowl, mix together brown sugar, smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and salt and pepper to taste. Stir until well blended and set aside.
4. Season Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Place on a small baking sheet or platter, drizzle olive oil over the fillets, and rub it in thoroughly with your hands. Then sprinkle the blackening seasoning over all sides of the fillets, massaging it in to coat evenly. Let the seasoned salmon sit for at least 15 minutes to allow the flavors to penetrate.
5. Heat Skillet and Cook Salmon: Place a large cast-iron skillet over medium-high heat and add the butter. Once the butter melts and begins to sizzle, swirl the pan to coat the bottom evenly. Add the salmon fillets to the skillet without overcrowding; cook in batches if necessary.
6. Sear Salmon: Let the salmon cook undisturbed for 3-4 minutes until a deep, flavorful crust forms. Carefully flip each fillet with a fish spatula or slotted utensil and cook for an additional 1-2 minutes on the other side, until the salmon is firm but tender inside.
7. Finish and Serve: Transfer cooked salmon to a clean plate. Spoon the prepared mango salsa generously over each fillet. Serve immediately with optional lemon or lime wedges and your favorite sides like mashed potatoes, green beans, salad, or rice for a complete meal. Enjoy!

Notes

• Letting the salmon come to room temperature before cooking ensures even searing and prevents overcooking the outside while the inside warms through.
• Using a cast-iron skillet helps achieve the signature blackened crust due to its excellent heat retention and even heating.
• You can adjust the cayenne and red pepper flakes in the salsa to control the spice level to your preference.
• Make the mango salsa in advance to allow the flavors to develop more fully.
• If you prefer skin-on salmon, you can still follow the recipe but adjust cooking time slightly.
• This dish pairs beautifully with simple sides like steamed vegetables or a fresh green salad for a light and balanced meal.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: blackened salmon, mango salsa, spicy salmon, healthy seafood recipe, quick dinner, cast iron skillet salmon