Crispy Blackened Wild Salmon with Avocado Mango Salsa

Ingredients

For the Wild Salmon & Cajun Blackening Rub:

• 4 wild-caught salmon fillets (approx. 6 oz each, skin-on or skinless, patted bone-dry)
• 1.5 tbsp smoked Spanish paprika
• 1 tsp garlic powder and 1 tsp onion powder
• 1 tsp dried wild thyme and 1 tsp dried oregano
• 0.5 tsp cayenne pepper (adjust for desired heat)
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper
• 3 tbsp grass-fed ghee or unrefined avocado oil (for high-heat cast iron searing)

For the Fresh Avocado Mango Salsa:

• 1 large ripe champagne/Ataulfo mango, peeled and diced into 0.25-inch cubes
• 1 large ripe Haas avocado, diced into 0.25-inch cubes
• 0.33 cup red onion, finely diced
• 1 small jalapeño pepper, seeded and finely minced
• 0.5 cup fresh cilantro leaves, roughly chopped
• 2.5 tbsp fresh organic lime juice and 1 tsp lime zest
• 0.5 tsp coarse sea salt

For Serving:

• Lime wedges & fresh cilantro sprigs
• Cilantro lime cauliflower rice or roasted asparagus spears

Step-by-Step Instructions

1. Make Avocado Mango Salsa: In a medium glass bowl, combine diced mango, diced avocado, red onion, minced jalapeño, fresh cilantro, lime juice, lime zest, and sea salt. Toss gently with a spoon so avocado holds its shape. Set aside at room temperature.
2. Mix Cajun Blackening Rub: In a small bowl, whisk together smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, Celtic sea salt, and black pepper.
3. Season Salmon Fillets: Pat salmon fillets completely dry with paper towels. Rub the flesh side (and skin side if skinless) generously with the blackening spice blend, pressing gently with fingers so spices adhere firmly and form an even spice blanket.
4. Heat Cast Iron (High-Smoke Invariant): Heat a large 12-inch heavy cast-iron skillet over MEDIUM-HIGH heat for 4 minutes until smoking hot. Add 3 tbsp grass-fed ghee; swirl to coat the pan bottom until foaming.
5. Hard Cast-Iron Blackening Sear: Lay salmon fillets flesh-side DOWN in the hot ghee. Sear undisturbed for 3 to 4 minutes. The spices and milk solids in the ghee will caramelize into a deep, mahogany-black, fragrant, shatteringly crisp crust.
6. Flip & Finish: Flip salmon fillets gently with a fish spatula. Sear for 2 to 3 minutes on the skin side (or second side) until the salmon is opaque, easily flaked around the edges, but tender and juicy in the center (internal temp 125°F to 130°F / 52°C to 54°C for medium).
7. Crown & Serve: Transfer blackened salmon fillets to dinner plates. Immediately spoon generous mounds of the cool avocado mango salsa over each hot salmon fillet. Garnish with fresh lime wedges and serve with cilantro lime cauliflower rice!

Nutritional Breakdown (Per Serving - Salmon + Salsa)

Chef's Paleo Nutritional Science

Wild-caught Alaskan salmon is exceptionally rich in astaxanthin, a marine carotenoid that protects cellular mitochondria against ultraviolet and oxidative stress. Fresh mango and lime supply bioavailable Vitamin C, while avocado monounsaturated fats maximize the assimilation of fat-soluble vitamins A, D, and E.

Frequently Asked Questions