A spicy, flavorful blackened salmon paired with a refreshing mango salsa. The bold Cajun spices on the salmon contrast beautifully with the sweetness of the mango, creating a vibrant and delicious dish that’s perfect for a quick weeknight dinner or a special occasion.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Blackened Salmon
4salmon fillets (6 oz each, skin-on or skinless)
2tbspolive oil
1tbspunsalted butter
1tbspsmoked paprika
1tbspground cumin
1tbspgarlic powder
1tbsponion powder
½tbspdried thyme
½tbspdried oregano
½tbspcayenne pepper (adjust for spice level)
½tspsalt
½tspblack pepper
Lemon wedges, for serving
For the Mango Salsa
1ripe mango, peeled and diced
½red bell pepper, finely diced
¼red onion, finely diced
1jalapeño, seeded and minced (optional, for heat)
¼cupfresh cilantro, chopped
Juice of 1 lime
1tbspolive oil
Salt and pepper, to taste
Prepare the Mango Salsa
1
In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, and cilantro.
Drizzle with lime juice and olive oil.
Season with salt and pepper to taste.
Mix gently to combine.
Cover and refrigerate while preparing the salmon.
Prepare the Blackened Seasoning
2
In a small bowl, combine smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
Pat the salmon fillets dry with paper towels.
Rub each fillet generously with the spice mixture, pressing it firmly to adhere.
Set aside to marinate for 10 minutes.
Cook the Salmon
3
Heat olive oil and butter in a large skillet over medium-high heat.
Once the oil is shimmering, add the salmon fillets skin-side down.
Cook for 4-5 minutes per side, or until the salmon is blackened and cooked to desired doneness.
Internal temperature should reach 145°F (63°C).
Remove from skillet and let rest for 2-3 minutes.
Assemble and Serve
4
Place the salmon fillets on a serving platter.
Top each fillet with a generous spoonful of mango salsa.
Garnish with fresh cilantro and serve with lemon wedges.
Serve immediately with a side of coconut rice or grilled vegetables.
Tips and Variations
5
For a Milder Salsa: Omit the jalapeño or reduce the amount.
Crispier Salmon: Cook for an additional 1-2 minutes per side for a more intense crust.
Storage: Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days.
Make It Dairy-Free: Omit the butter and use more olive oil.
Make It Gluten-Free: Ensure all spices are gluten-free.
Ingredients
For the Blackened Salmon
4salmon fillets (6 oz each, skin-on or skinless)
2tbspolive oil
1tbspunsalted butter
1tbspsmoked paprika
1tbspground cumin
1tbspgarlic powder
1tbsponion powder
½tbspdried thyme
½tbspdried oregano
½tbspcayenne pepper (adjust for spice level)
½tspsalt
½tspblack pepper
Lemon wedges, for serving
For the Mango Salsa
1ripe mango, peeled and diced
½red bell pepper, finely diced
¼red onion, finely diced
1jalapeño, seeded and minced (optional, for heat)
¼cupfresh cilantro, chopped
Juice of 1 lime
1tbspolive oil
Salt and pepper, to taste
Directions
Prepare the Mango Salsa
1
In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, and cilantro.
Drizzle with lime juice and olive oil.
Season with salt and pepper to taste.
Mix gently to combine.
Cover and refrigerate while preparing the salmon.
Prepare the Blackened Seasoning
2
In a small bowl, combine smoked paprika, cumin, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
Pat the salmon fillets dry with paper towels.
Rub each fillet generously with the spice mixture, pressing it firmly to adhere.
Set aside to marinate for 10 minutes.
Cook the Salmon
3
Heat olive oil and butter in a large skillet over medium-high heat.
Once the oil is shimmering, add the salmon fillets skin-side down.
Cook for 4-5 minutes per side, or until the salmon is blackened and cooked to desired doneness.
Internal temperature should reach 145°F (63°C).
Remove from skillet and let rest for 2-3 minutes.
Assemble and Serve
4
Place the salmon fillets on a serving platter.
Top each fillet with a generous spoonful of mango salsa.
Garnish with fresh cilantro and serve with lemon wedges.
Serve immediately with a side of coconut rice or grilled vegetables.
Tips and Variations
5
For a Milder Salsa: Omit the jalapeño or reduce the amount.
Crispier Salmon: Cook for an additional 1-2 minutes per side for a more intense crust.
Storage: Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days.
Make It Dairy-Free: Omit the butter and use more olive oil.
Make It Gluten-Free: Ensure all spices are gluten-free.
