Blackened Salmon with Mango Salsa
A deliciously bold dish featuring juicy blackened salmon topped with a refreshing mango salsa, perfect for weeknight dinners or special gatherings.
Ingredients
For the Blackened Salmon
- 4 pieces salmon fillets (about 6 ounces each) Fresh salmon is recommended for the best flavor.
- 2 tablespoons olive oil For brushing the salmon.
- 1 tablespoon paprika Part of the blackening spice mix.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper Adjust to taste for spiciness.
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Mango Salsa
- 1 piece ripe mango, diced Choose a ripe mango for optimal sweetness.
- ½ piece red bell pepper, finely chopped
- ¼ piece red onion, finely chopped
- 1 piece jalapeño, finely chopped (seeds removed) Remove seeds for less heat.
- Juice of 1 lime Fresh lime juice is best.
- Salt to taste
- Fresh cilantro, chopped (optional) For added flavor.
Instructions
Preparation of Mango Salsa
- In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, lime juice, and a pinch of salt. Gently mix until all ingredients are well combined. Set aside to allow the flavors to meld.
Making Blackened Seasoning
- In a small bowl, whisk together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and pepper to create the blackening spice mixture.
Cooking the Salmon
- Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil, then coat generously with the blackening spice mixture.
- Heat a large cast-iron skillet over medium-high heat. Once the skillet is hot, carefully add the salmon fillets, skin-side down. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until the salmon is cooked through and has a delicious blackened crust.
Serving
- Remove the salmon from the skillet and top each fillet with a generous spoonful of mango salsa. Serve immediately while the flavors are at their best!
Notes
To avoid overcrowding, cook salmon in batches if necessary. Allow salmon to rest briefly after cooking to retain juices.