Blackened Salmon with Peach Salsa
This post may contain affiliate links.
This blackened salmon is my family’s favorite summer dinner. Juicy peaches and creamy avocado are tossed with jalapeno, lime juice, cilantro, and salt to make the best peach salsa of all time! And it’s served on top of super flavorful, tender blackened salmon.
I’m such a fan of sweet and spicy foods. Just check out my Grilled Halibut with Strawberry Guac, or my Honey-less Mustard Chicken— they totally satisfy my cravings for a little heat and a little sweet.
This incredible salmon recipe is full of protein, which my growing boys need a lot of! The sweetness of ripe peaches with the salty flavor of blackened salmon is irresistible.
Why You’ll Love this Recipe
Blackened salmon with peach salsa is a lovely dish to serve, no matter what occasion:
- Salmon is rich in omega-3 fatty acids, antioxidants, and is a wonderful source of protein. Who says healthy eating has to be boring?
- There’s so much flavor in the seasoning! Since you’ll have a homemade blackened seasoning, you can add it to plenty of other dishes, too.
Looking for other ways to enjoy salmon? Check out my recipes for baked honey balsamic salmon and firecracker salmon!
Ingredients
I decided to mix things up a bit… and pair those delicious peaches with all the lovely flavors of guacamole. Here’s what you need to make it:
- ripe peaches
- avocado
- tomato
- red onion
- cilantro
- lime
- jalapeno
- salt
- black pepper
Blackened Seasoning
The blackened spice blend that I made for this is super simple. I mean, I’m really not one for over complicated stuff — almost everything I make uses ingredients found in a normal grocery store and in your pantry already.
My homemade Taco Seasoning and Ranch Seasoning blends are super easy too, because specialty items are fun to play around with, but they’re just not how I roll 99% of the time.
I made this awesome blackened seasoning blend, and you should too! It’s great on shrimp, flounder, chicken, basically anything! You MIGHT want to make a double batch… just sayin’. Here’s what you need:
- cumin
- paprika
- onion powder
- chili powder
- garlic powder
- salt & pepper
- cayenne pepper
Substitutions and Variations
If you don’t like salmon, substitute grilled chicken or shrimp. The blackened seasoning pairs beautifully with the peach salsa, whatever protein you choose.
You can substitute diced mango for the peaches, because Mango Guacamole is unbelievable!
Don’t like fruit and fish as a combination? That’s ok, Wwe can still be friends. Just top the salmon with Corn Salsa!
Jalapeños are optional — feel free to de-seed them or skip them entirely if you’re not a fan of the extra spice.
How to Make Blackened Salmon
In a small bowl, mix all ingredients for the blackening seasoning together until well combined.
Once the seasoning is ready, pat the salmon fillets dry with paper towels. Rub the salmon with the seasoning blend on all sides.
Heat oil in a large pan over medium-high heat. Once the oil is shimmering, lay each fillet flesh side down in the oil and gently press down. Cook for about 3 minutes, then flip and cook for another 4 minutes, depending on the thickness of the fish, until flakey.
Dice the peaches and avocado, then finely chop the red onion, cilantro, and jalapeno. Juice the lime and add all ingredients together in a bowl and season to taste.
Serve the salmon with the fresh salsa and enjoy!
How to Store Leftover Blackened Salmon
Transfer fully cooled leftovers to an airtight container. Store in the fridge for 3-4 days. I recommend storing the peach salsa separately from the salmon. I don’t recommend freezing leftover salmon because it typically doesn’t thaw and reheat well.
What to Serve with Blackened Salmon
I’d recommend topping it with my easy sugar free sugar free pickled onions. They’re the perfect addition to pretty much every dish, ever. I’m not exaggerating.
You can also serve with cauliflower rice, with a side salad, tortilla chips, or fried plantains! Or serve over some rice. For easy side dishes, make some roasted broccoli or a broccoli bacon salad. I love to serve blackened salmon with a moscow mule too!
FAQ
Yes! The blackened seasoning can be high in sodium sometimes, but when you make it yourself it’s easy to control the salt level. Salmon has loads of different health benefits too!
While blackened seasoning and cajun seasoning are similar, they are not the same. However, blackened seasoning is often used in cajun cuisine!
More Healthy Fish Recipes
- Stir Fried Salmon with Vegetables
- Air Fryer Blackened Tilapia
- Zesty Ranch Salmon
- Blackened Flounder with Pineapple Salsa
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Blackened Salmon with Peach Salsa
Equipment
Ingredients
Blackened Salmon
- 24 ounces salmon fillets skin on (about 4 6-ounce filets)
- 2 tablespoons avocado oil
Blackened Seasoning Blend
- 1 teaspoons cumin
- 1/2 teaspoons paprika
- 1/2 teaspoons onion powder
- 1/4 teaspoons chili powder
- 1/4 teaspoons garlic powder
- 1/4 teaspoons salt
- 1/8 teaspoons black pepper
- 1 pinch cayenne pepper
Avocado Peach Salsa
- 3 medium peaches
- 1 medium avocado
- 2 tablespoon red onion diced
- 1 tablespoon jalapeno diced
- 3 tablespoon cilantro
- 1 medium lime
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
Instructions
Make the Blackened Seasoning Blend
- In a small bowl, mix all ingredients together.
Prepare the Salmon
- Pat the salmon fillets dry with paper towels. Rub the salmon with the seasoning blend on all sides.
- Heat the oil in a large pan over medium-high heat. Once the oil is shimmering, lay each fillet flesh side down in the oil and gently press down. Cook for about 3 minutes, then flip and cook for another 4 minutes, depending on the thickness of the fish, until flakey.
Make the Peach Salsa
- Dice the peaches and avocado. Finely chop the red onion, cilantro, and jalapeno. Juice the lime. Add all ingredients together in a bowl and season to taste.
