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Blackened Lime Salmon with Mango Salsa Recipe

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3.9 from 32 reviews

This Blackened Salmon recipe features perfectly seared salmon filets coated in a vibrant spice rub and marinated with a tangy lime and honey butter mixture. The salmon is pan-seared to develop a crispy, flavorful crust while keeping the inside tender and moist. Served with fresh lime juice, this dish offers a delicious balance of smoky, spicy, sweet, and zesty flavors, ideal for a quick yet impressive dinner.

  • Total Time: 27 minutes
  • Yield: 6 servings

Ingredients

Salmon and Marinade

  • 6 salmon filets
  • 1 tablespoon butter (melted)
  • 1 teaspoon lime zest
  • 3 tablespoons lime juice (from 1 large lime)
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt

Spice Rub

  • 2 teaspoons chili powder
  • 2 teaspoons ancho chili powder (or chipotle chili powder)
  • 2 teaspoons smoked paprika
  • 1 and 1/2 teaspoons cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1 and 1/2 teaspoons kosher salt

Cooking

  • 2-4 tablespoons vegetable oil (for searing)
  • 1 lime (juiced, to garnish)

Instructions

  1. Prepare the Salmon: Thaw salmon filets completely if frozen, then pat dry with paper towels to remove excess moisture, ensuring a better sear.
  2. Make the Marinade: In a medium bowl, melt 1 tablespoon butter. Zest 1 lime using a microplane grater to collect about 1 teaspoon of zest, then add it to the melted butter. Cut the lime in half and juice it, adding approximately 3 tablespoons of juice to the bowl. Stir in 1 tablespoon honey and 1/2 teaspoon kosher salt to combine the marinade ingredients.
  3. Marinate the Salmon: Add salmon filets one at a time to the marinade, turning each to coat thoroughly in the buttery lime mixture. Let the salmon marinate for 15 minutes to enhance flavor and moisture.
  4. Prepare the Spice Rub: On a plate, combine 2 teaspoons chili powder, 2 teaspoons ancho chili powder (or chipotle chili powder), 2 teaspoons smoked paprika, 1 and 1/2 teaspoons cumin, 1 teaspoon granulated garlic, 1 teaspoon black pepper, and 1 and 1/2 teaspoons kosher salt. Mix well to evenly distribute the spices.
  5. Coat Salmon with Spices: After marinating, lift each salmon filet, letting excess marinade drip off briefly. Press each side lightly into the spice rub on the plate to create an even coating. Place the coated filets on a tray or plate until ready to cook.
  6. Preheat the Pan: Heat a large 12-inch skillet over medium-high heat for 2-3 minutes until very hot and dry. This ensures a good sear and blackening effect.
  7. Sear the Salmon (First Side): Add 1 tablespoon vegetable oil to the pan and swirl to coat the bottom evenly. Place the salmon filets in the pan spaced at least 2 inches apart to avoid overcrowding. The salmon should sizzle immediately, blackening as it cooks. Let them sear undisturbed for about 2 minutes until the edges darken.
  8. Sear the Salmon (Second Side): Drizzle an additional tablespoon of oil around the salmon edges and swirl to coat. Use a spatula to carefully flip each filet onto an oil-coated spot. Continue cooking over medium-high heat for 1-2 minutes until the second side is also blackened.
  9. Finish Cooking on Low Heat: Reduce heat to medium-low and allow the salmon to cook gently for another 2-5 minutes. The exact time depends on thickness, and the salmon is done when it flakes easily but remains pink in the center. If using a meat thermometer, remove the salmon once it reaches an internal temperature of 120-125°F, as it will continue cooking off heat.
  10. Rest the Salmon: Transfer salmon to a plate and tent with foil to keep warm while finishing the rest of the filets. Add more oil to the pan as needed and repeat the searing process for remaining filets.
  11. Serve: Just before serving, squeeze fresh lime juice over each salmon filet to brighten the flavors. Pair with your favorite sides such as Mango Salsa, Mexican Black Beans, Cilantro Lime Rice, chipotle mayo drizzle, and pickled red onions for an exceptional meal.

Notes

  • Make sure the salmon is dry before marinating for a better sear and crust formation.
  • Adjust the spice mix to your heat preference by altering the type or quantity of chili powders.
  • Do not overcook the salmon; it should remain moist and tender with a slightly pink center.
  • Use a high smoke point oil like vegetable oil for searing to avoid burning.
  • Allow salmon to rest under foil after cooking to redistribute juices.
  • Garnish with fresh lime juice at the end to enhance the citrus flavors.
  • Serve immediately for best texture and taste.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://allyumcooks.com/blackened-lime-salmon-with-mango-salsa-recipe/