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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Blackened Salmon
4 salmon fillets (6 oz each, skin-on or skinless)
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp dried thyme
½ tbsp dried oregano
½ tbsp cayenne pepper (adjust for spice level)
½ tsp salt
½ tsp black pepper
Lemon wedges, for serving
For the Mango Salsa
1 ripe mango, peeled and diced
½ red bell pepper, finely diced
¼ red onion, finely diced
1 jalapeño, seeded and minced (optional, for heat)
¼ cup fresh cilantro, chopped
Juice of 1 lime
1 tbsp olive 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.
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
4 salmon fillets (6 oz each, skin-on or skinless)
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp dried thyme
½ tbsp dried oregano
½ tbsp cayenne pepper (adjust for spice level)
½ tsp salt
½ tsp black pepper
Lemon wedges, for serving
For the Mango Salsa
1 ripe mango, peeled and diced
½ red bell pepper, finely diced
¼ red onion, finely diced
1 jalapeño, seeded and minced (optional, for heat)
¼ cup fresh cilantro, chopped
Juice of 1 lime
1 tbsp olive 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.
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.
Blackened Salmon with Mango Salsa
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