Low Sodium Blackened Salmon with Mango Salsa

Total time25 min

Prep time15 min

Cook time10 min

Low Sodium Blackened Salmon with Mango Salsa

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on, pin bones removed
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
½ tsp ground black pepper
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp neutral oil (such as avocado oil or canola oil)

For the mango salsa

2 ripe mangoes, peeled and diced into ¼-inch pieces (about 2 cups)
½ red bell pepper, finely diced
1 jalapeño, seeded and finely minced
¼ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and 1 tsp kosher salt. Stir until evenly mixed.
2
Pat the salmon fillets completely dry with paper towels, then coat all sides of each fillet evenly with the spice rub, pressing gently so it adheres.

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