Salmon is a favorite in my house, especially when it’s quick and loaded with fresh flavors. This easy blackened salmon with mango salsa is a hit every time. The spicy crust on the salmon pairs perfectly with the sweet, juicy mango salsa.
It’s a simple yet vibrant dish that brings a taste of the tropics to your table. Perfect for a weeknight dinner or a special occasion, this recipe will leave everyone asking for seconds.
Steps
- Prepare the blackening seasoning by mixing paprika, onion powder, garlic powder, thyme, oregano, cayenne, and salt in a small bowl. Dry the salmon filets thoroughly, apply a thin layer of olive oil or cooking spray, and generously coat them with the seasoning blend. Gently press the seasoning onto the fish to ensure it adheres well.
- Heat a small pan over medium heat and add enough oil to cover the bottom. Once the oil is hot, place the salmon in the pan with the skin facing up, and cook for approximately 2 minutes. Carefully flip the filets and continue cooking for about 5 more minutes or until they reach your preferred level of doneness.
- For the mango salsa, combine diced ripe mangos, red bell pepper, shallot, cilantro, lime juice, and salt in a large bowl. Mix the ingredients until they are well combined and evenly coated with lime juice.
- Serve the cooked salmon topped with a generous portion of mango salsa. Enjoy the dish as is or pair it with rice for a complete meal. Leftover salsa can be stored in an airtight container in the refrigerator for a few days.
Ingredients
- 1 tablespoon paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- Olive oil
- 2 Alaskan Sockeye Salmon filets (about 4 ounces each)
- 2 ripe mangos, diced
- ½ red bell pepper, diced
- ½ large shallot, diced (or roughly ¼ cup diced red onion)
- ¼ cup cilantro, chopped
- Juice from 1 lime
- Salt, to taste
FAQ
- How should I know when the salmon is fully cooked?
- You can tell the salmon is done when it flakes easily and separates without resistance. If you’re unsure, using a meat thermometer is a reliable method; aim for at least 120 degrees Fahrenheit.
- Can I use a different type of salmon for this recipe?
- While Alaskan Sockeye Salmon is recommended for its flavor and texture, you can substitute with other types of salmon if needed. Just be mindful that cooking times may vary depending on the thickness and type of salmon used.
- Is it possible to make the mango salsa ahead of time?
- Yes, you can prepare the mango salsa in advance. Store it in an airtight container in the refrigerator for a few days. This makes it convenient for when you’re ready to serve the salmon.
- What can I do with leftover mango salsa?
- Leftover mango salsa can be enjoyed with tacos, as a topping for grilled meats, or simply eaten by the spoonful as a refreshing snack.
- Can I bake the salmon instead of pan-searing it?
- Absolutely, baking is a suitable alternative. If you prefer oven-baked salmon, you can follow a recipe for oven-baked salmon, like the one mentioned with Mango Lime Cream Sauce, adjusting the cooking time as necessary.
Tips
- Prepare Salsa Ahead of Time: Since the mango salsa involves a lot of chopping, it’s best to prepare it before you start cooking the salmon. This will allow you to focus on getting the perfect sear on your salmon without any distractions.
- Ensure Even Coating of Seasoning: When applying the blackening seasoning to the salmon, make sure each filet is thoroughly covered. Press the seasoning slightly into the salmon to help it adhere better during cooking.
- Monitor Cooking Temperature: Use a meat thermometer to ensure your salmon is cooked to at least 120°F. This helps achieve the perfect doneness, ensuring a flaky and tender texture.
- Utilize Leftover Salsa: The recipe yields extra mango salsa, which can be stored in an airtight container in the fridge for a few days. It’s versatile and can be used as a topping for tacos or enjoyed on its own.
Equipment
- Meat Thermometer – To ensure the salmon reaches at least 120 degrees Fahrenheit.
- Airtight Container – For storing leftover mango salsa.
