Name: Blackened Salmon with Mango Salsa
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: 1 tbsp paprika; ¾ tsp onion powder; ¾ tsp garlic powder; ½ tsp thyme; ½ tsp oregano; ¼ tsp cayenne; 1 tsp salt; olive oil; 2 filets Alaskan Sockeye Salmon; blackening seasoning (to taste); 2 ripe mangos (diced); ½ red bell pepper (diced); ½ large shallot (diced (or about 1/4 cup red onion)); ¼ cup chopped cilantro; juice from 1 lime; salt to taste

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Blackened Salmon with Mango Salsa is an easy and healthy recipe that’s perfect for the summer! The sweet, fruity mango salsa works so well with the spicy blackened salmon and truly makes you feel like you’re on a beach. Not to mention, it’s gluten-free, dairy free and made with real food ingredients.

I always used to cook salmon in the air fryer because I was intimidated to do it any other way. But, I finally realized that pan searing it is actually just as easy and gives the salmon a really nice crisp. It only takes about 7 minutes to cook this blackened salmon (depending on the size of your filets). You’ll know it’s done when it’s flaky and separates easily. When in doubt, use a meat thermometer to double check that it’s reached at least 120 degrees Farenheit. If you’re looking for an awesome, oven-baked salmon recipe, I highly recommend trying out this Salmon with Mango Lime Cream Sauce !

Pairing the blackened salmon with homemade mango salsa is key! The mango salsa just requires some chopping, but I promise it’s worth it. P.S: the recipe will make more mango salsa than is needed for 2 servings of salmon. But luckily, the leftovers work great with tacos or just eaten by the spoonful!

What You Need to Make Blackened Salmon with Mango Salsa

Alaskan Sockeye Salmon: This is my preferred type of salmon. The filets I use are about 4oz each, originally frozen and then thawed in the fridge overnight.
Olive Oil: A little bit on the salmon and more in the pan!
Blackening Seasoning: I have a recipe for homemade blackening seasoning below, but you can also substitute for a store-bought one. The recipe, as written, will make more than you need but you can use it for my Copycat Sweetgreen Crispy Rice Bowls.
Mango: The star of the show!
Red Bell Pepper: This gives the salsa a nice vibrant color and crunch.
Shallot: I use shallots here as they’re a bit less aggressive than red onion, but you can choose whichever you prefer.
Cilantro: You either love it or you hate it, but I love it.
Lime Juice
Salt

How to Make Blackened Salmon with Mango Salsa

Since the mango salsa requires a lot of chopping, I suggest prepping that all before starting to cook your salmon. Once everything is chopped, simply add it to a large bowl and toss until combined.

Next, mix together all of the blackening seasoning ingredients in a small bowl. Then, pat the salmon dry and spray each filet with cooking spray or a bit of olive oil. Thoroughly coat each piece of salmon in blackening seasoning – you don’t want to be able to see any of the salmon underneath! Gently pat the seasoning into the salmon to help it stick.

Preheat a small pan over medium heat and ad a bit of oil (enough to cover the bottom of the pan). Once the pan is hot, add the salmon with the skin facing up. Let the salmon cook for about 2 minutes. Then, flip the salmon and continue cooking for 5 more minutes or until it’s done to your preference. Remove the salmon from the pan and top with a heavy dollop of mango salsa! Enjoy 🙂

There is bound to be some leftover mango salsa, so feel free to store that in an airtight container in the fridge for a few days.

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