Blackened Salmon with Mango Salsa Recipe

Introduction

Blackened salmon with mango salsa is a vibrant and flavorful dish that combines the smoky spices of the salmon with the sweet, tangy freshness of mango salsa. It’s perfect for a quick weeknight dinner or a special occasion. This recipe is easy to follow and sure to impress.

Ingredients

• 2 cups freshly chopped mango
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon red pepper flakes
• Kosher salt & freshly ground black pepper, to taste
• 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
• 1 tablespoon packed light or dark brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Kosher salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 6 tablespoons unsalted butter
• Lemon or lime wedges, for serving (optional)

Instructions

1. Step 1: Prepare the mango salsa by combining the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt and pepper to taste in a medium bowl. Toss well, cover, and refrigerate until ready to serve.
2. Step 2: Remove the salmon fillets from the refrigerator and let them sit at room temperature for 20 minutes to ensure even cooking.
3. Step 3: In a small bowl, mix together the brown sugar, smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt and pepper to taste. Set aside the blackening seasoning.
4. Step 4: Pat the salmon dry with paper towels, place on a baking sheet or platter, drizzle with olive oil, and massage to coat evenly.
5. Step 5: Sprinkle the blackening seasoning over the salmon, pressing the spices into all surfaces. Let the salmon sit for at least 15 minutes to absorb the flavors.
6. Step 6: Heat a large cast-iron skillet over medium-high heat and melt the butter until sizzling. Swirl to coat the pan evenly.
7. Step 7: Add the salmon fillets to the skillet without overcrowding. Cook undisturbed for 3-4 minutes until a deep crust forms.
8. Step 8: Carefully flip the salmon and cook for an additional 1-2 minutes until firm but tender. Transfer to a clean plate and repeat with remaining fillets if needed.
9. Step 9: Serve the blackened salmon topped with mango salsa and optional lemon or lime wedges. Pair with your favorite sides like mashed potatoes, green beans, or rice. Enjoy!

Tips & Variations

• For extra heat, increase the cayenne pepper or add more red pepper flakes to the salsa.
• If fresh mango isn’t available, you can use frozen mango that has been thawed and drained well.
• Using a cast-iron skillet is ideal for the best blackening crust, but a heavy-bottomed pan will also work.
• Try swapping cilantro for fresh basil or mint in the salsa for a different flavor profile.

Storage

Store leftover blackened salmon and mango salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat or in the oven to avoid drying out. The salsa is best served cold and should be eaten within a day for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skin-on salmon fillets for this recipe?

Yes, you can use skin-on salmon. Just be sure to adjust cooking time slightly and consider cooking skin-side down first to get a crispy texture.

What can I serve with blackened salmon and mango salsa?

This dish pairs well with simple sides like steamed rice, quinoa, roasted vegetables, mashed potatoes, or a fresh green salad to balance the bold flavors.

Blackened Salmon with Mango Salsa Recipe

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4.4 from 90 reviews

This Blackened Salmon with Mango Salsa recipe offers a perfect combination of spicy, smoky, and sweet flavors. Freshly chopped mango salsa adds a refreshing contrast to the intensely seasoned, pan-seared salmon fillets, making it a vibrant and healthy main dish perfect for any meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Mango Salsa

• 2 cups freshly chopped mango
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon red pepper flakes
• Kosher salt & freshly ground black pepper, to taste

Blackened Salmon

• 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
• 1 tablespoon packed light or dark brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Kosher salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 6 tablespoons unsalted butter
• Lemon or lime wedges, for serving (optional)

Instructions

1. Prepare Mango Salsa: In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and kosher salt and freshly ground black pepper to taste. Toss everything together until fully combined, then cover and refrigerate until ready to serve.
2. Bring Salmon to Room Temperature: Remove the salmon fillets from the refrigerator and let them sit on the counter for 20 minutes. This helps the salmon cook evenly.
3. Make Blackening Seasoning: In a small bowl, stir together the brown sugar, smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and salt and black pepper to taste until well combined. Set aside.
4. Season the Salmon: Pat the salmon fillets dry with a paper towel and place them on a small baking sheet or platter. Drizzle olive oil over the fillets and rub it all over to coat thoroughly. Then sprinkle the blackening seasoning generously onto all sides of the salmon, massaging the spices in. Let the seasoned salmon rest for at least 15 minutes.
5. Preheat Skillet and Melt Butter: Heat a large cast-iron skillet over medium-high heat and add the unsalted butter. Once melted and sizzling, swirl the skillet to evenly coat the bottom.
6. Cook Salmon Fillets: Place the salmon fillets gently into the skillet without overcrowding. Cook undisturbed for 3-4 minutes until a deep crust forms. Carefully flip the fillets using a fish spatula or slotted utensil and cook the other side for 1-2 minutes until salmon is firm but tender.
7. Repeat if Necessary: Transfer cooked salmon to a clean plate and repeat the cooking process with any remaining fillets, adding more butter to the skillet if needed.
8. Serve: Spoon the prepared mango salsa over the blackened salmon fillets. Serve immediately with lemon or lime wedges and your choice of sides such as mashed potatoes, green beans, salad, or rice. Enjoy!

Notes

• Allowing salmon to come to room temperature before cooking promotes even cooking and a better crust.
• Use a cast-iron skillet for optimal heat retention and crust formation.
• Adjust cayenne pepper and red pepper flakes to control spice level according to preference.
• Make mango salsa ahead and keep chilled for flavors to meld.
• Skin-off salmon is recommended for easier seasoning and crispy edges.
• Do not overcrowd the skillet to ensure proper searing and crust development.

Keywords: blackened salmon, mango salsa, pan-seared salmon, spicy salmon recipe, healthy salmon dish, summer seafood, easy salmon dinner