Blackened Salmon Mango Salsa (Print View)
A flavorful salmon dish with a spicy crust and fresh mango avocado salsa for a colorful meal.
# What You Need:
→ Blackened Salmon
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→ Mango Avocado Salsa
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→ To Serve
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# How to Make It:
01 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly to ensure even distribution.
02 - Pat salmon fillets completely dry using paper towels. Rub olive oil over each fillet, then press the spice mixture onto all surfaces, ensuring an even coating.
03 - Place a large cast iron skillet over medium-high heat and allow it to become thoroughly hot. Add a small splash of oil if the skillet is not well-seasoned.
04 - Arrange salmon fillets in the hot skillet without overcrowding. Sear for 3-4 minutes per side until a dark, aromatic crust forms and the fish reaches desired doneness while remaining moist in the center.
05 - While salmon cooks, combine diced mango, avocado, red bell pepper, red onion, and cilantro in a mixing bowl. Drizzle with lime juice and season with salt and pepper. Gently fold to incorporate without mashing the avocado.
06 - Transfer salmon to serving plates. Top each fillet generously with mango avocado salsa. Accompany with lime wedges and serve alongside cooked rice or mixed greens if desired.
# Expert Tips:
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- The contrast between the spicy, caramelized crust and the cool, creamy salsa hits every craving at once
- You get that restaurant-quality presentation with about 15 minutes of actual hands-on time
- Leftovers (if they exist) make an incredible salad topping for lunch the next day
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- Your kitchen will get smoky, that's completely normal and actually part of the authentic experience
- Dry the salmon thoroughly with paper towels or the rub won't stick properly and you'll miss the crust
- Cast iron really does perform better here, but any heavy-bottomed skillet will work in a pinch
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- If your spice blend seems too salty, add more paprika rather than reducing salt to maintain the crust color
- Room temperature salmon cooks more evenly, so take it out 15 minutes before cooking