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Blackened Salmon with Mango Salsa


  • 1 ripe mango, peeled, pitted and cut into 1/2 in squares
  • 1/2 cup fresh minced cilantro
  • 1 TBSP freshly squeezed lime juice
  • 1/4 cup peeled and diced red onion
  • 1 garlic clove, peeled and crushed
  • 1 medium tomato, seeded and chopped
  • 2 TSP paprika
  • 1 TSP ground dried oregano
  • 1 TSP ground dried thyme
  • 1/8 TSP cayenne pepper
  • 1/4 TSP freshly ground black pepper
  • 1/4 TSP freshly ground white pepper
  • 1/2 TSP salt-free garlic powder
  • 1/2 TSP ground cumin
  • Two 6 or 8-ounce skin-on, wild caught salmon fillets (6 for the girls, 8 for the boys)
  • 2 TBSP extra virgin olive oil
  • 2 slices fresh lemon (optional – for garnish only)


  1. Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl. Stir, cover and refrigerate.
  2. Combine paprika, oregano, thyme, cayenne, black pepper, white pepper, garlic powder and cumin in a small bowl, mixing well. Pat the fish dry with paper towels and press the spice mixture on the flesh of the salmon. (He & She Tip: Use the back of the spoon that you mixed the spices together with to press it onto the salmon – this will eliminate an extra utensil to wash!)
  3. Heat the oil in a cast-iron skillet over high heat. Place the fish in the skillet, flesh side down and cook for 2 minutes. Flip over and cook on the skin side for 2 additional minutes. Ensure the internal temperature of the fish is 160 degrees F prior to serving.
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes