Description
This blackened salmon with mango habanero salsa delivers smoky spice, tender flaky fish, and a bright tropical kick. The bold seasoning crust pairs perfectly with sweet mango, fresh lime, and a touch of heat for a vibrant and satisfying meal.
Ingredients
Units
Scale
- 4 salmon fillets, about 6 ounces each
- 1 large ripe mango, diced
- 1 small habanero pepper, finely minced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a heavy skillet over medium high heat until very hot.
- In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
- Rub the salmon fillets with 1 tablespoon olive oil, then coat evenly with the spice mixture.
- In a separate bowl, combine diced mango, minced habanero, red onion, chopped cilantro, lime juice, and remaining 1 tablespoon olive oil. Stir gently and set aside.
- Place the seasoned salmon fillets into the hot skillet, skin side down if applicable.
- Cook for 4 to 5 minutes per side, depending on thickness, until a dark crust forms and the salmon flakes easily with a fork.
- Remove from heat and let rest for 3 minutes.
- Spoon mango habanero salsa generously over each fillet and serve immediately.
Notes
- Pat salmon dry before seasoning for a better crust.
- Adjust the amount of habanero to control spice level.
- Use ripe but firm mango for best texture.
- Do not overcrowd the pan to ensure proper blackening.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 410
- Sugar: 9g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg