Blackened Salmon with Mango Salsa

Name: Blackened Salmon with Mango Salsa
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 mango, diced; 1 jalapeño, diced; 1 avocado, diced; 1/4 cup cilantro, chopped; 1 tbsp lime juice; salt, for salsa; 1/2 tsp chili lime seasoning; 2 (6 oz) salmon fillets; 1 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp coconut sugar; 1 tsp salt, for seasoning

This blackened salmon pairs a smoky, spiced crust with a bright mango avocado salsa for a restaurant-quality dish that comes together in under 20 minutes. The contrast of heat, sweetness, and fresh citrus makes it a standout protein for weeknight dinners.

🌍American 🏷️Blackened salmon 🏷️Salmon 🏷️Mango salsa 🏷️Seafood Avocado

🏷️

🏷️Healthy

-0:00

jackiehartlaubonTikTok

Total

18 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 mango, diced
1 jalapeño, diced
1 avocado, diced
1/4 cup cilantro, chopped
1 tbsp lime juice
salt, for salsa
1/2 tsp chili lime seasoning
2 (6 oz) salmon fillets
1 tbsp olive oil
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp coconut sugar
1 tsp salt, for seasoning

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Instructions

1
Prepare the mango salsa by combining diced mango, jalapeño, avocado, and chopped cilantro in a medium bowl.
2
Season the salsa with lime juice, a pinch of salt, and chili lime seasoning. Mix well and set aside.
3
In a separate small bowl, create the blackened seasoning by mixing together smoked paprika, garlic powder, onion powder, coconut sugar, and salt.
4
Drizzle the salmon fillets with olive oil, then generously coat all sides with the blackened seasoning blend.
5
Place the seasoned salmon fillets in an air fryer basket.
6
Cook at 375°F (190°C) for 7-8 minutes, or until the salmon is cooked through and flaky.
7
Remove the salmon from the air fryer, top with the fresh mango salsa, and serve immediately.

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Tips & Notes

Pro tips

Pat salmon dry before seasoning to ensure a crispy, even spice crust develops during cooking.
Use medium-high heat and don't move the fillets once they hit the oil—let them sit 3–4 minutes per side to build the blackened char.
Add avocado to the salsa just before serving; lime juice delays browning but won't prevent it entirely if mixed too early.
For even cooking of two fillets, position them skin-side down first, then flip to finish the spiced side last.

Substitutions

Smoked paprika → regular paprika (loses smokiness but retains color and mild heat)
Avocado → diced cucumber or extra diced mango (changes texture and flavor profile)
Cilantro → parsley or basil (milder herbaceous note instead of citrusy edge)
Jalapeño → serrano or diced habanero (for increased heat); omit entirely for mild salsa

Storage & make-ahead

Store cooked salmon and mango salsa in separate airtight containers for up to 2 days; reheat salmon gently at 275°F to preserve moisture.

Common Questions

How do you know when blackened salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh will be opaque and moist, not translucent.

Can you make mango salsa ahead of time?

Yes, prepare the salsa up to 4 hours ahead, but add the avocado and lime juice no more than 30 minutes before serving to prevent browning and sogginess.

What can I substitute for mango in the salsa?

Pineapple or peach work well as tropical alternatives. For a non-tropical option, try diced cucumber or bell pepper, though the flavor profile will shift away from sweet.

Is chili lime seasoning essential?

No. You can omit it if unavailable, or create your own blend with chili powder, lime zest, cumin, and salt for similar heat and citrus notes.

How should I store leftovers?

Store cooked salmon and salsa separately in airtight containers for up to 2 days. Reheat salmon gently in a 275°F oven to preserve moisture; serve salsa chilled or at room temperature.