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!
Yield: 4 Servings
5 from 1 vote

Blackened Salmon with Mango Salsa

Total Time: 30 mins
Cuisine: American
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!

Ingredients

For the mango salsa:

  • 1 large ripe mango (peeled, seeded and coarsely chopped)
  • 1-2 tbsp chopped fresh cilantro
  • 1 small clove garlic (minced)
  • 2 tbsp fresh lime juice

For the salmon:

  • 1 tablespoon paprika
  • 1/2 tablespoon 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 (calculated with 1 tsp canola oil)

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.

Nutrition

Serving: 3oz salmon + salsa, Calories: 227kcal, Carbohydrates: 12g, Protein: 30g, Fat: 7g, Cholesterol: 76mg, Sodium: 681mg, Fiber: 2g, Sugar: 8g
Freestyle Points: 1
Points +: 6