Blackened Salmon Mango Avocado (Printable Format)
A spicy blackened salmon topped with fresh mango avocado salsa for a colorful, healthy meal.
# What You Need:
→ For the Blackened Salmon
01 - 4 salmon fillets (6 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon salt
→ For the Mango Avocado Salsa
11 - 1 large ripe mango, peeled and diced
12 - 1 ripe avocado, diced
13 - 1 small red bell pepper, diced
14 - 1/4 cup red onion, finely chopped
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt and pepper, to taste
→ To Serve
18 - Lime wedges
19 - Cooked rice or mixed greens (optional)
# How-To Steps:
01 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly to evenly distribute all spices.
02 - Pat salmon fillets completely dry with paper towels to ensure proper searing. Rub olive oil evenly over each fillet, then press the spice mixture onto all sides to coat thoroughly.
03 - Place a large cast iron skillet over medium-high heat and allow it to become very hot, approximately 3-4 minutes. Add a small splash of oil if the skillet is not well-seasoned.
04 - Arrange salmon fillets in the hot skillet without overcrowding. Sear for 3-4 minutes per side, developing a dark, crusty exterior while keeping the center moist and flaky.
05 - While salmon cooks, combine diced mango, avocado, red bell pepper, red onion, and cilantro in a mixing bowl. Add lime juice and season with salt and pepper. Gently toss to coat evenly without mashing the avocado.
06 - Transfer cooked salmon to serving plates. Top each fillet with a generous portion of mango avocado salsa. Arrange lime wedges alongside and serve with cooked rice or mixed greens if desired.
# Expert Suggestions:
01 -
- The contrast between spicy, smoky salmon and cool, creamy salsa hits every craving at once
- It comes together in under 30 minutes but looks like something from a restaurant
02 -
- A screaming hot pan is non-negotiable for that authentic blackened crust
- Don't move the salmon once it hits the pan or you'll interrupt the sear
03 -
- Cook the salmon to 125°F internal temperature for perfectly moist results
- A cast iron skillet really does make a difference here