Blackened Salmon With Mango Salsa

Blackened Salmon With Mango Salsa

We threw this on the grill last night and it did not disappoint. It's a super simple recipe that's quick and healthy! If you don't have a grill, the salmon can easily be baked in the oven or crisped in a pan. I’ve included instructions for all three methods below.

The mango salsa is a nice balance to the spicy blackened seasoning. If you don’t like spice- feel free to make a mild version with less cayenne or skip the serrano peppers in the salsa. And if you REALLY don’t like spice skip the blackening seasoning all together and simplify it by simply sprinkling generously with salt and pepper. Either way, I hope you enjoy!

Blackened Salmon With Mango Salsa

Blackened Salmon With Mango Salsa

Serves 4


4 salmon fillets
~1/4 c. olive oil
~3.5 c. cooked Basmati Rice

Spice Rub

1 tbsp. paprika
1 tsp. garlic powder
1 tbsp. Italian Seasoning
1/4-1/2 tsp. cayenne pepper (more or less depending on how spicy you want it)
1/2 tsp. black pepper
1/2 tsp. salt

Mango Salsa

3 mangos
Juice from 2 limes
1/4 c. cilantro roughly chopped
1/4 c. red onion finely chopped
2 serrano peppers finely diced
Salt to taste


To make the salsa, remove the skin from the mangos and chop into small bite size pieces. Add mango and remaining ingredients to a bowl. Carefully mix well. Chill until salmon is ready.

Mix all spices for spice rub in a small bowl. Whisk until evenly combined. Blot the fish filets with a paper towel. Rub with olive oil so they are fully coated. Rub the fish filets with spices so they are heavily and evenly coated on all fleshy sides. Depending on the size of the fillets and how spicy you want the fish to be, you will likely have leftover spices. Store in an airtight container for later use.

Cooking instructions for grilling, pan frying and baking are below. Choose what suits you. After salmon is cooked top the fillets with a mound of mango salsa and serve with a side of basmati rice. Enjoy!


Place salmon skin side down on grill that has been oiled and heated to medium-high heat. (Placing skin side down to yield a crispy skin.)

When you’re able to easily peel the salmon away from the grate you know it’s ready to flip. (about 50-60% cooked) Finish cooking on other side. Most pieces of salmon will fully cook in 6-10 minutes.

Cook until salmon is flakey to a fork.

Pan Fry

Preheat cast iron pan over medium high heat.

Add a couple tablespoons of mild oil to the pan.

Once oil is hot enough add salmon fillets to the pan. With a metal spatula press down firmly and gently on the salmon as it begins to set (about 15 seconds). This will yield a crispy skin without drying out the inside of the fillet.

Lower the heat of the pan to medium-low heat.

At about 6 minutes into cooking the salmon should be ready to flip. The salmon will easily peal away from the pan when it’s ready to flip.

Cook until salmon is flakey to a fork.

Immediately transfer to a paper towel to soak up excess oil.


Preheat oven to 400 degrees. Place skin side down on a parchment lined baking sheet. Bake until salmon is flakey to a fork (about 12-15 minutes.)

Blackened Salmon With Mango Salsa
Blackened Salmon With Mango Salsa
Blackened Salmon With Mango Salsa
Blackened Salmon With Mango Salsa
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