Blackened Salmon with Mango Salsa

Prepare the Mango Salsa: In a medium mixing bowl, combine 2 cups of diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1 minced jalapeño (seeded for less heat). Stir in 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice, and a pinch of salt. Let this sit at room temperature while you cook the fish to allow flavors to meld.

Create the Blackening Rub: In a small bowl, whisk together 1 1/2 tablespoons smoked paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Prep the Salmon: Pat the 4 salmon fillets dry with paper towels. If using skin-on, score the skin lightly. Brush both sides of the fillets with 1 tablespoon of the avocado oil.

Season: Generously coat the flesh side (not the skin side) of the salmon with the spice mixture, pressing it gently with your hand to adhere.

Heat the Pan: Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of avocado oil. Wait until the oil is shimmering and just beginning to smoke.

Sear: Place the fillets flesh-side down (spice-side) into the hot skillet. Do not move them. Cook for 3 to 4 minutes until a dark, charred crust forms and the spices are fragrant. Flip the fillets carefully.

Finish: Cook on the skin side for another 3 to 4 minutes, or until the salmon is opaque and flakes easily with a fork (internal temperature should reach 125°F for medium-rare or 145°F for well-done). Remove from heat.

Serve: Plate the warm salmon and top generously with the mango salsa.