Blackened Salmon with Mango Avocado Salsa

Why, hello summer! How lovely of you to join us so early this year! (Jk. That was last week. Then it snowed on Sunday. Now its meh. Typical Edmonton…) But just in case it’s lovely wherever you guys are at, here is the perfect recipe for a warm summer evening.


Confession: I am possibly the worst barbecuer of all time. I don’t actually own one (though I want to!) and I’m honestly not confident that I could even turn one on. And since I have pretty much zero experience cooking on one, I tend to accidentally overcook meat on it and/or mess it up in some other way. Thankfully, I was at my mom’s house and she happens to be quite good at barbecuing. She gets a decent amount of credit for this one turning out so perfectly.


I love salmon, and it is delicious on the barbecue, especially with this cajun spice rub. I think the spice rub would also work well on chicken drumsticks or thighs… yum. And holy this salsa is insanely good! I was literally eating it by the spoonful after dinner. Overall, this recipe was super easy and not time consuming at all, and I’ll certainly be making it lots (okay, if I had a bbq/could figure out how to use one I would. I’ll make the salsa lots.)


Blackened Salmon with Mango-Avocado Salsa:

Serves 4 – 6 

Adapted from Against All Grain

1 1/2 – 2 lbs Wild Salmon Fillets

3 tsp Butter

1 clove Garlic, minced

1 1/2 tsp Paprika

1 tsp Sea Salt

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Cumin

1/2 tsp Chili Powder

1/2 tsp Freshly Ground Black Pepper

1/4 tsp Thyme

1/4 tsp Cayenne

Mango Salsa:

1 large Mango, peeled & diced

1 large Avocado, peeled & diced

1/2 cup Cherry Tomatoes, diced

2 tbsp Red Onion, diced

Small handful Cilantro, chopped

1 tsp Fresh Lime Juice

1/2 tsp Sea Salt

1. If not already cut, slice the salmon into 4 to 6 even fillets.

2. Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats.

3. Preheat a grill to medium-high heat

4. Meanwhile, combine the salsa ingredients together in a bowl and store in the refrigerator while the fish cooks.

5. Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.)

6. Using tongs and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals.

7. Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets. Salmon should be just barely opaque and will start to flake along the center of the fillet when done. Serve hot with mango-avocado salsa spooned over it.


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