Spicy, blackened salmon fillets are topped with a fresh mango salsa – the perfect balance of spicy and sweet, hot and cold.
Blackened Salmon with Mango Salsa
I love salmon, a flavorful fish full of omegas-3s. Some of my favorite salmon recipes are this Salmon with Avocado Bruschetta, Maple Soy Glazed Salmon, and Honey Teriyaki Salmon, to name a few! I’m always looking for new ways to prepare it, and this healthy Blackened Salmon was a hit. The spiciness of the fish pairs so well with the sweetness of the mango salsa. This dish is ready in less than 30 minutes from start to finish, so it’s great for a quick weeknight meal. If you prefer cooking in your air fryer, check out these blackened air fryer salmon bites.
When I first made this blackened salmon, I had to open my windows while it cooked because the cayenne made me cough (yikes!). I was a bit nervous that the fish would be too spicy for my tastebuds, but the sweet mango salsa gave me relief from the heat. And although it was spicy, I was able to eat it just fine (with a glass of water).
Blackened Salmon Ingredients
- Blackened Seasoning: Paprika, cayenne, thyme, oregano, salt
- Salmon: One pound of wild salmon filets – you can use fresh or frozen.
- Mango Salsa Ingredients: Chopped mango, fresh cilantro, garlic, lime juice
How to Make Mango Salsa
This mango salsa for fish is so easy to make. Combine the four ingredients in a bowl, season it with salt and pepper, and refrigerate until ready to serve.
How to Make Blackened Seasoning
To make the homemade blackened seasoning, combine the paprika, cayenne, thyme, oregano, and salt. If you want to have some leftover for other recipes, double or triple it, and store it in an airtight container in a cool, dry place. You may want to use less cayenne to tone down the heat, but if you like it hot, I wouldn’t change a thing!
How Long to Cook Blackened Salmon
- Heat a large heavy-bottomed pan or cast-iron skillet over medium heat and spray with oil.
- When hot, add the salmon flesh-side down and cook for 2 to 3 minutes. Flip it over and cook for another 5 to 6 minutes.
What to Serve with Blackened Salmon
- Salad Options: Serve it with black bean salad, corn and tomato salad, or a simple side salad. Or top any green salad with the salmon and salsa.
- Side Dish Ideas: Pair it with cilantro lime rice, black beans, or corn on the cob.
- Tacos: Wrap the blackened salmon in corn tortillas and top with mango salsa.
Variations
- If you’re not a salmon fan, swap it with whatever fish you like (cooking time may need to be adjusted).
- To decrease the spiciness, substitute the cayenne with chili powder.
- If you don’t have fresh mango, thaw frozen mango, or use pineapple.
- Add avocado to the mango salsa.
- For even more heat, stir in diced jalapeño to the salsa.
More Blackened Seafood Recipes You’ll Love
- Blackened Air Fryer Salmon Bites
- Blackened Fish Tacos with Cabbage Mango Slaw
- Blackened Scallops
- Blackened Fish with Key Lime Tartar
- Blackened Shrimp and Grits
Blackened Salmon with Mango Salsa
Equipment
- cast iron skillet
Ingredients
For the mango salsa:
- 1 large ripe mango, peeled, seeded and coarsely chopped
- 2 tbsp chopped fresh cilantro
- 1 small clove garlic, minced
- 2 tbsp fresh lime juice
For the salmon:
- 1/2 tablespoon paprika
- 1/2 teaspoon cayenne
- 5 sprigs fresh thyme, washed, leaves removed and chopped
- 1 tablespoon freshly chopped oregano leaves
- 1 teaspoon kosher salt
- 1 lb wild salmon fillet, skin-on, cut into 4 pieces
- cooking spray
Instructions
- Combine all the salsa ingredients in a bowl, season to taste with salt and pepper and refrigerate salsa until ready to serve. Makes 1 cup.
- In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the salmon fillets.
- Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and generously spray with oil. When hot add the salmon, flesh side down and cook for 2 to 3 minutes. Use a spatula to carefully turn the salmon, then cook an additional 5 to 6 minutes until the skin is charred and the salmon is cooked. Serve topped with salsa.
