Description
A delicious and spicy blackened salmon served with a refreshing mango salsa.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper, to taste
- 2 ripe mangoes, peeled and diced
- 1 small red bell pepper, finely diced
- 1 small red onion, finely diced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
Instructions
- In a medium bowl, combine the diced mangoes, red bell pepper, red onion, cilantro, lime juice, and honey (if using). Stir gently to combine. Season with salt and pepper to taste.
- Cover the salsa and refrigerate it while you cook the salmon.
- In a small bowl, mix together paprika, garlic powder, onion powder, thyme, cumin, cayenne pepper (if using), salt, and pepper.
- Pat the salmon fillets dry with a paper towel. Rub the blackened seasoning mixture evenly over both sides of the fillets.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets to the skillet.
- Cook the salmon for 4-5 minutes per side, or until the salmon is cooked through and has a crispy, blackened crust. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the skillet and let it rest for a few minutes before serving.
Notes
- For extra heat, increase the amount of cayenne pepper.
- Make sure to let the salmon rest before serving to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg