Have you ever had one of those meals that makes your taste buds do a happy dance? That's exactly what happened the first time I made this blackened salmon with mango salsa. The spicy, savory crust on the salmon paired with the sweet, tangy mango salsa is seriously a match made in food heaven!
I actually stumbled on this recipe combination when Emily and I were trying to jazz up our regular salmon dinner night. We were getting a little bored with our usual lemon-garlic situation (don't get me wrong, it's delicious, but variety is good!). When I first made this recipe, my husband literally asked if we could have it again the next night. That NEVER happens in our house!
If you're looking for more delicious seafood options, you might also love my Lowcountry Shrimp and Grits Recipe which pairs perfectly with this blackened salmon for a Southern-inspired seafood feast!
Why You Will Like This Blackened Salmon with Mango Salsa
- Ready in just 30 minutes - perfect for weeknight dinners when you're short on time
- The spice blend creates an incredible flavor crust without being too spicy
- That sweet mango salsa balances the heat perfectly (and my kiddo loves it!)
- It's impressive enough for guests but simple enough for beginners
- Super healthy with lean protein and fresh fruit - no guilt here!
- Cast iron cooking gives you restaurant-quality results at home
- Naturally gluten-free and dairy-optional if you skip the butter
Ingredients for Blackened Salmon with Mango Salsa
For the Mango Salsa:
- 2 cups freshly chopped mango (about 2 large mangoes)
- ½ cup chopped red onion
- ¼ cup fresh cilantro, roughly chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
For the Blackened Salmon:
- 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Kosher salt & freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- Lemon or lime wedges, for serving (optional)
How to Make Blackened Salmon with Mango Salsa
Preparing the Mango Salsa
- In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt/pepper to taste.
- Toss everything together until fully combined. The colors in this salsa are absolutely gorgeous - like a little tropical vacation in a bowl!
- Cover the bowl with a lid or plastic wrap and store in the refrigerator while you prepare the salmon. This gives the flavors time to mingle and get friendly with each other.
Creating the Blackened Salmon
- First, take the salmon fillets out of the refrigerator. Let them sit on the counter for 20 minutes to come to room temperature before cooking. This helps them cook more evenly - I cannot stress this enough!
- Meanwhile, prep the blackening seasoning. In a small bowl, combine the brown sugar, paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt/pepper to taste.
- Stir the spices together until fully combined and then set aside. Take a quick sniff - doesn't that smell amazing? That's the magic about to happen!
- Once the salmon is at room temperature (this is key, folks!), pat them dry with a paper towel. Place the salmon onto a small baking sheet or platter.
- Drizzle the oil over the fillets and use your hands to coat them completely. Yes, this gets messy, but it's worth it!
Blackening Process
- Sprinkle the prepared blackening seasoning over the fillets, massaging the spices into the salmon on all surfaces to fully coat. Set the seasoned salmon aside for at least 15 minutes.
- Place a large cast-iron skillet over medium-high heat and add in the butter. Once the butter melts and starts to sizzle, gently swirl the skillet to evenly coat the bottom.
- Place the salmon into the pan. Don't overcrowd the skillet - cook the salmon in batches if needed. This is super important for getting that perfect blackened crust!
- Allow the salmon to sear, undisturbed, until a deep crust appears, about 3-4 minutes. Resist the urge to peek or move it - patience pays off here!
- Then use a fish spatula or slotted utensil to carefully flip the salmon over to achieve a sear on the other side; about 1-2 minutes, or until the salmon is firm yet tender to the touch.
- Transfer the blackened salmon to a clean plate. Repeat the process with any remaining salmon fillets, as needed.
Serving Your Masterpiece
- Spoon the prepared mango salsa over the blackened salmon fillets.
- Serve immediately with a squeeze of lemon/lime wedge, and alongside your favorite sides (mashed potatoes, green beans, salad, rice, etc).
- Watch as everyone at the table falls silent and then erupts into "OMG this is amazing!" comments. (This happens EVERY time at my house!)
Tips and Tricks for Perfect Blackened Salmon
Prep Ahead for Maximum Flavor
Prepare the mango salsa ahead of time, even a few hours before if you can. The longer those flavors meld together, the more amazing it tastes on top of the salmon. I've even made it the night before, and it was still fantastic!
When we had friends over last weekend, I prepped the salsa and the spice mix in the morning, and it made dinner assembly so much quicker. Less stress = more time to enjoy your company!
Temperature and Timing Matter
Getting the salmon to room temperature is non-negotiable! Cold fish straight from the fridge will cook unevenly, and you might end up with dry edges and an undercooked center. Nobody wants that!
The 15-minute resting time after applying the spices isn't just me being extra (although my husband might disagree on that point!). It helps the spices adhere better and starts infusing the fish with all those flavors.
Cast Iron is Your Best Friend
I'm telling you, there's nothing like a cast-iron skillet for this recipe. The even heat distribution and heat retention create that perfect blackened crust that makes this dish so special.
If you don't have cast iron yet, consider this your sign to get one! I use mine for everything from this salmon to cornbread to steaks. It's one of those kitchen investments that just keeps giving.
Don't Disturb the Salmon!
This is probably the hardest tip to follow (especially for my impatient self!), but it makes all the difference. When that salmon hits the hot skillet, leave it alone! Every time you move it, you disrupt the blackening process.
Think of it like baking cookies - you wouldn't keep opening the oven door every minute, right? Same principle here. Trust the process!
Equipment You'll Need
- Cast-iron skillet: There is nothing like it, I consider it an absolute must for every home cook.
- Fish spatula: This utensil is designed for cooking with delicate fish.
- Small baking sheets: One of my most used items are small baking sheets to either work on or to have on hand when removing foods out of the pan.
- Glass bowls: Mixing bowls, prep bowls, batter/baking bowls, whatever you call them…this set is my favorite and gets used almost every day.
Frequently Asked Questions
Yes! Blackened salmon is a healthy choice as it's rich in omega-3 fatty acids and protein. The blackening method uses spices rather than breading, keeping it low-carb while adding flavor without excessive calories.
Blackened salmon pairs wonderfully with mashed potatoes, rice, green beans, or a fresh salad. The spicy flavors of the blackened seasoning contrast nicely with creamy or light side dishes.
Absolutely! Mango salsa provides a perfect sweet, tangy counterbalance to the spicy blackened salmon. The fresh, bright flavors of mango, lime, and cilantro complement the rich, savory salmon beautifully.
This recipe uses both oil and butter for optimal results. The oil helps coat the salmon and spices before cooking, while butter in the cast-iron skillet creates that signature blackened crust and adds rich flavor.
Recipes You May Like
- Creamy Cajun Shrimp Pasta with Sausage - This spicy, creamy pasta is a perfect match if you're looking for another Southern-inspired seafood dish!
- Lowcountry Shrimp and Grits Recipe - Keep the Southern seafood theme going with this classic comfort dish.
- Chipotle Honey Chicken - If you love the sweet-spicy combination in this salmon recipe, you'll adore this chicken dish too!
Conclusion
This blackened salmon with mango salsa has quickly become one of our family favorites, and I'm betting it will become one of yours too! The contrast between the spicy, savory salmon and the sweet, tangy mango salsa creates a flavor explosion that's hard to beat.
What I love most about this recipe is how impressive it seems while actually being super easy to make. It's one of those back-pocket recipes that can turn an ordinary weeknight into something special, or wow guests at a dinner party without keeping you stuck in the kitchen all day.
If you try this blackened salmon recipe, please let me know how it turned out in the comments below! I absolutely love hearing from you guys when you make my recipes.
Blackened Salmon with Mango Salsa
Equipment
- Cast Iron Skillet
- Fish spatula
- Small baking sheets
- Glass mixing bowls
Ingredients
For the Mango Salsa
- 2 cups mango freshly chopped (about 2 large mangoes)
- ½ cup red onion chopped
- ¼ cup fresh cilantro roughly chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon red pepper flakes
- kosher salt to taste
- freshly ground black pepper to taste
For the Blackened Salmon
- 4 salmon fillets (5-6 ounce each), preferably skin-off
- 1 tablespoon brown sugar packed, light or dark
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- lemon or lime wedges for serving (optional)
Instructions
- For the mango salsa:
- In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt/pepper to taste. Toss everything together to fully combine.
- Cover the bowl with a lid or plastic wrap and store in the refrigerator until ready to use.
- For the blackened salmon:
- First, take the salmon fillets out of the refrigerator. Let them sit on the counter for 20 minutes to come to room temperature before proceeding with the recipe. This will help the salmon to cook more evenly.
- Meanwhile, prep the blackening seasoning. In a small bowl, combine the brown sugar, paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt/pepper to taste. Stir the spices together to fully combine and then set aside.
- Once the salmon is at room temperature, pat them dry with a paper towel. Place the salmon onto a small baking sheet or platter. Drizzle the oil over the fillets and use your hands to coat them completely.
- Then sprinkle the prepared blackening seasoning over the fillets, massaging the spices into the salmon on all surfaces to fully coat. Set the seasoned salmon aside for at least 15 minutes.
- Place a large cast-iron skillet over medium-high heat and add in the butter. Once the butter melts and starts to sizzle, gently swirl the skillet to evenly coat the bottom. Place the salmon into the pan. Don't overcrowd the skillet, cook the salmon in batches, if needed.
- Allow the salmon to sear, undisturbed, until a deep crust appears, about 3-4 minutes. Then use a fish spatula or slotted utensil to carefully flip the salmon over to achieve a sear on the other side; about 1-2 minutes, or until the salmon is firm yet tender to the touch. Transfer the blackened salmon to a clean plate. Repeat the process with any remaining salmon fillets, as needed.
- Spoon the prepped mango salsa over the salmon fillets. Serve immediately with a squeeze of lemon/lime wedge, and alongside your favorite sides (mashed potatoes, green beans, salad, rice, etc).
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