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, some of my favorite salmon recipes here are Salmon with Avocado Bruschetta, Maple Soy Glazed Salmon, and Honey Teriyaki Salmon, just to name a few! I’m always looking for new ways to prepare salmon and loved this healthy Blackened Salmon! The spice on the salmon pairs perfectly with the sweetness of the mango salsa.

I searched for a good blackened spice rub and came slightly adapted to my taste. Now, I’m a little bit of a spice wimp, I will admit and I had to open my windows while this cooked because the spice was making me cough (yikes!). Naturally I was kinda nervous that this would be too spicy for my taste buds, but the sweet mango salsa gave me a relief from the heat. And although it was a little hot, I was able to eat it just fine (with a glass of water).

How To Make Blackened Seasoning

You can double or triple the spice mix. Combine the paprika, cayenne, thyme, oregano and salt in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

Next time I make this, I may use less cayenne to tone it down. BUT, if you like it hot I wouldn’t change a thing! I used salmon because of all the wonderful omegas but you can use whatever fish you like (cooking time may need to be adjusted) or try these Blackened Scallops! This is ready in less than 30 minutes start to finish, so it’s perfect for a weeknight meal. Enjoy!

Blackened Salmon with Mango Salsa

5 from 2 votes

0

Cals:227

Protein:30

Carbs:12

Fat:7

Blackened wild salmon fillets seasoned with blackened seasoning such as cayenne, paprika and herbs are seared in a skillet then topped with a fresh mango salsa – if you can take the heat, then you'll love this dish!

Course: Dinner, Lunch

Cuisine: American

Prep: 20 mins

Cook: 10 mins

Total: 30 mins

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Yield: 4 Servings

Serving Size: 3 oz salmon + salsa

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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 4 pieces wild salmon fillet, skin-on
• ▢ 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 very 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. Serve topped with salsa.

Last Step:

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Nutrition

Serving: 3 oz salmon + salsa, Calories: 227 kcal, Carbohydrates: 12 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 76 mg, Sodium: 681 mg, Fiber: 2 g, Sugar: 8 g

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Arrange the salmon on a platter, top with mango salsa and serve immediately.