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This Baked Blackened Salmon with Mango Avocado Salsa is packed with bold flavors and fresh, zesty goodness! It’s the perfect balance of spicy, smoky, and sweet. Plus, it’s quick, healthy, and feels fancy enough for a special occasion but easy enough for weeknights.
Try our Baked Parmesan Crusted Salmon with Mayo or Baked Orange Glazed Salmon next!
😍Why You’ll Love It
When you want a meal that’s bursting with flavor but doesn’t take hours to make, this blackened salmon recipe hits the mark. The smoky spices pair perfectly with the juicy mango avocado salsa, making it a refreshing yet satisfying dish. Bonus: it’s a wholesome, flavor-packed meal with roasted veggies, black beans, and flaky salmon, all topped with fresh mango avocado salsa—and it’s ready in just 30 minutes!
The blackening seasoning gives the salmon a flavorful crust, while the salsa adds brightness and texture. It’s great for summer dinners, date nights, or impressing guests without breaking a sweat in the kitchen.
✅What You’ll Need
- Salmon – Fresh, skin-off salmon works best. It stays moist and holds together well while baking.
- Blackening seasoning – A blend of smoked paprika, garlic, oregano, cayenne, and brown sugar, packs a punch of smoky heat. You can make your own or use a store-bought mix.
- Oil – Helps the seasoning stick and keeps the salmon juicy.
🔪How to Make Baked Blackened Salmon
Preheat your oven to 400°F.
Mix the spices, garlic, salt, and oil into a paste.
Toss the bell peppers, red onion, and black beans with half the paste on a baking sheet. Roast for 5-10 minutes.
Brush the salmon with the remaining paste. Keep aside.
Remove from the oven, stir the veggies, then place the salmon, skin-side down, on top. Bake for 18-20 minutes, or until the salmon flakes easily and reaches 145°F.
Serve with mango avocado salsa and lime wedges for a fresh, flavorful finish!
👨🍳Helpful tips
- Taste the cayenne in your seasoning mix and adjust depending on your spice tolerance.
- Use parchment paper on your baking sheet for easy cleanup.
- Let the salmon rest for a few minutes after baking to lock in the juices.
✨Substitutions and variations
- Swap salmon for cod or another firm fish.
- Add zucchini or cherry tomatoes to the roasted veggie mix.
- Use parsley instead of cilantro if you’re not a fan.
- Skip the cayenne for a milder flavor.
🗄️Leftovers and storage
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Gently warm the salmon and veggies in the oven at 350°F or use an air fryer.
- Salsa: Prepare fresh salsa just before serving, as avocado can brown if made too far in advance.
For a deeper understanding of salmon preparation and storage, explore our Everything You Need to Know About Salmon page.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Baked Blackened Salmon
Ingredients
- 2 tablespoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper or to taste
- 1 tablespoon light brown sugar, packed
- 2 garlic cloves, minced
- Salt to taste
- 3 tablespoons vegetable oil, or avocado oil
- 3 bell peppers, red, yellow, or orange, cut into chunks
- 2 red onions, peeled and cut into wedges
- 2 cans, 14 oz. each black beans, drained and rinsed
- 2 pounds side of salmon
- 2 large ripe avocados
- 1 small, firm ripe mango, diced
- 2 limes: juice one, and slice the other into wedges
- 1 jalapeno, finely chopped
- 1/3 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix the smoked paprika, oregano, cayenne pepper, brown sugar, minced garlic, salt and vegetable oil. Mix to form a spice paste.
- Place the bell peppers, red onions, and drained black beans on the large baking sheet. Toss them with half of the spice paste until evenly coated. Spread them out on the sheet.
- Roast the vegetables in the oven for 5-10 minutes, until they start to soften and slightly caramelize.
- Remove the pan from the oven and stir the vegetables and beans to ensure even cooking. Place the salmon fillet, skin-side down, on top of the vegetables. Brush the remaining spice paste evenly over the salmon.
- Return the pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The the internal temperature should reach 145°F (63°C) in the thickest part.
- Serve the salmon, vegetables, and beans with the avocado-mango salsa on the side. Garnish with lime wedges for squeezing over the top.
For the Salsa:
- While the salmon is baking, make the salsa. In a bowl, combine the diced avocado, mango, lime juice, finely chopped jalapeno, and cilantro. Season with salt and mix to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, the spices on the salmon really took this to another level! The blackening seasoning gave it a nice kick without being overpowering. Baking it made it super tender and juicy. I loved how simple yet flavorful it turned out!
Thank you! That seasoning blend is one of my favorites too. I’m so glad you found it easy and flavorful!
The spice rub was spot on — not too salty, not too spicy. My picky teenager even asked for seconds.
That’s the best compliment, Chris! Teen approval is hard to win.