Blackened Salmon with Mango Salsa
Spicy, smoky blackened salmon meets cool, sweet mango salsa. The contrast is everything — crispy blackened crust on the outside, buttery salmon on the inside, with bright tropical salsa on top. This looks (and tastes) like a $30 restaurant plate but costs $8 and takes 12 minutes.
Why You’ll Love This Recipe
- Restaurant-quality presentation in 12 minutes
- Rich in omega-3 fatty acids
- The spicy-sweet contrast is addictive
- Impressive enough for guests, easy enough for Tuesday
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Blackened Salmon with Mango Salsa
Ingredients
- 2 salmon fillets (6 oz each)
- 1 tablespoon blackening seasoning (or mix: paprika, cayenne, garlic powder, onion powder, thyme, oregano)
- 1 tablespoon olive oil
- 1 mango, diced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- Salt to taste
Instructions
- Make the mango salsa: combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and set aside.
- Pat salmon fillets dry and coat both sides generously with blackening seasoning.
- Heat olive oil in a cast iron or non-stick skillet over medium-high heat until very hot.
- Place salmon skin-side up and cook 3-4 minutes until a dark crust forms. Flip and cook another 3 minutes for medium doneness.
- Plate the salmon and spoon mango salsa generously on top. Serve with rice or a green salad.
Recipe Tips
- A cast iron skillet gives the best blackened crust. Get it screaming hot.
- Turn on your vent fan — blackening creates smoke (that’s normal and good).
- Use pre-diced frozen mango (thawed) if fresh mango isn’t available.
- Check salmon doneness: it should flake easily with a fork but still be slightly translucent in the center.
Calories: 380 | Protein: 34g | Fat: 16g | Carbs: 24g
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Nutritional information is estimated and may vary based on ingredients used.
