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Blackened Salmon Recipe with Avocado Mango Salsa

Today I bring you the second and final recipe in my salmon cooking series with my friend Katherine of Katherine Swims. Last time we did a sautéed salmon recipe. This time I’m bringing you a blackened salmon recipe with a lovely mango avocado salsa on the side. This dish is bright, healthy and packed with flavor. It’s sure to be a new favorite around your dinner table.


For those of you who might have missed the first post, a quick recap: My friend Katherine and I were both looking to broaden our horizons with more salmon dishes in our lives. She was looking to expand her recipe repertoire, and I realized that I didn’t (at the time) have any salmon recipes on this blog. Both looking for a remedy, we combined forces and spent a lovely Saturday afternoon in my kitchen chatting, cooking and learning. It was a great day!

As with the sautéed salmon recipe, we cooked two types of salmon for this preparation – king salmon and sockeye salmon. The final shots here are of the sockeye salmon. If you check out the sautéed salmon recipe, you’ll see the final preparation on the king salmon. Both were equally tasty, but I slightly preferred the sockeye salmon with this preparation. The sockeye has a darker flesh than the king, I felt it held up a little better to the bolder blackening seasoning.


Speaking of which, blackened fish is the creation of one Chef Paul Prudhomme, a world-famous Louisiana chef. While his preparation become famous on red fish, I figured I could easily apply those seasonings to our salmon. And it worked great. The blackened seasoning recipe I include below is my own creation inspired most of the ingredients Chef Paul includes in his blackened seasoning.

So preparing the blackened seasoning and marinating the salmon are both really easy. And preparing the third part of this recipe – the mango avocado salsa – is equally easy. The only thing that might be a challenge for some of you is cleaning a mango. Which is actually very easy once you know the steps. Here we go…


Cutting and Cleaning a Mango:

  1. Start with standing the mango with its core facing up.
  2. Cut down each side of the core, leaving about 1/2 an inch in the middle. That’s about how wide the large seed is. You’ll now have three pieces.
  3. Take the two pieces that come from the outside of the mango and score them in a box pattern shape. Bend the mango back and the squares will rise up and will be easy to cut.
  4. Proceed to cut the squares from the peeling and then you’re done. Note that not much mango flesh will come from around the seed. I usually just like to snack on that part. A reward for a job well done!

Now that you’ve got the mango cleaned and all the rest of the ingredients prepped up, you can combine them to make the salsa. Once you’ve got that done, set the salsa in the fridge so the flavors can marry and the salsa can chill. It doesn’t need very long but a few minutes in the fridge will do it some good.


Finally, now we are ready to cook the salmon. First, though, the blackening seasoning must be applied to the fish. Below I’ve included a step by step picture walk through, but basically you need to pat the salmon dry of the marinating liquid. You then carefully roll the salmon in the seasoning, patting the dry mixture against the salmon flesh so it will stick on. Once you’re done with this, it’s cooking time!


As you may already know, salmon cooks really quickly. Especially thin filets that are four to six ounces in weight. I set this on medium high heat and it only took two minutes per side to get the salmon at a perfect medium temperature. Be careful not to overcook salmon. Like any fish, it gets dry and tough when overcooked and loses much of its delicious flavor because the water content has cooked out.


Think you’re ready to cook salmon? You are? Well great, let’s get to that recipe!

Yield: 2 servings

Blackened Salmon Recipe with Avocado Mango Salsa

This blackened salmon recipe features a cool, delicious avocado mango salsa. Great for a healthy, quick dinner any night of the week!


Blackened Seasoning:
  • 2 tablespoons celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground allspice
Marinating Salmon:
  • 2 tablespoons light olive oil
  • 1 lime, zest and juice
  • 1 tablespoon finely chopped jalapeño
  • 1 teaspoon kosher salt
  • 2 salmon filets (4-6 ounces each)
Mango Avocado Salsa:
  • 2 avocados, chopped (about 1.5 cups)
  • 2 roma tomatoes, chopped (about 1 cup)
  • 1 mango, chopped (about 1 cup)
  • 1 lime, juiced
  • 1/3 cup finely chopped cilantro
  • 1 tablespoon finely chopped jalapeño
  • 1/2 teaspoon kosher salt
To Cook Salmon:
  • 2 tablespoons light olive oil


Before you start, please be sure your salmon filets are free of all pin bones. Run your fingers along the flesh and if you feel tiny pricks, you need to grab a pair of needle nose pliers and remove those tiny bones.

Blackened Seasoning:
  1. Mix together all ingredients and set aside until ready to use.
  2. This recipe will yield half a cup of blackened seasoning - more than enough for the two filets.
Marinating Salmon:
  1. Combine all marinade ingredients in a shallow container. Whisk well and add the salmon. Toss well to coat the salmon.
  2. Allow to marinate in the refrigerator for 20 minutes while preparing the salsa.
Mango Avocado Salsa:
  1. Prepare ingredients as directed in the ingredient list.
  2. Combine in a small bowl, and mix well to combine. Store in the refrigerator until ready for plate up.
To Cook Salmon:
  1. Remove the salmon from the marinade and gently pat off excess liquid.
  2. Place the blackened seasoning on a plate and then gently coat the salmon filets in the seasoning. Pat gently to ensure seasoning sticks to filets.
  3. In a large skillet, heat the two tablespoons of olive oil over medium heat. Add the salmon filet and sear for two minutes on each side. The salmon should be medium-medium well depending on how hot your flame was.
  4. Serve with a generous portion of mango avocado salsa.

Prep:25 minutes

Cook:5 minutes

Total:30 minutes

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