Baked Blackened Salmon

5 from 2 votes

Baked Blackened Salmon

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.

Prep Time10

Cook Time40

Course: Salmon recipes

Cuisine: American

Keyword: baked blackened salmon, baked salmon recipes

Servings:

Author: Tatiana

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

Refrigerate: Store leftovers in an airtight container for up to 2 days.

Reheat: Warm salmon and veggies gently in the oven at 350°F or use an air fryer.

Salsa: Make the salsa fresh just before serving to prevent the avocado from browning.

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