Blackened roast salmon with avocado & mango salsa served alongside

Blackened roast salmon with avocado & mango salsa

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(13 ratings)

Prep: 10 mins Cook: 50 mins

More effort

Serves 4-6

Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving (6)

  • kcal589
  • fat36g
  • saturates7g
  • carbs23g
  • sugars13g
  • fibre11g
  • protein36g
  • salt0.5g
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  • 2 tbsp smoked paprika
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp cayenne pepper (or just a pinch if you want less heat)
  • 1 tbsp soft light brown sugar
  • 2 limes, zested, 1 juiced and 1 cut into wedges



    The same shape, but smaller than…

  • 1 garlic clove, crushed
  • 3 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 peppers, cut into chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 red onions, peeled and cut into wedges
  • 2 x 400g cans black beans, drained
  • 850g side of salmon, pin-boned and scaled



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

For the salsa

  • 3 small or 2 large ripe avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 small, firm ripe mango
  • 1 red chilli, finely chopped
  • small bunch coriander, chopped


  1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.

  2. Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.

  3. Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

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Comments, questions and tips

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3rd Jun, 2020
Such a delicious recipe! We make it exactly as written and it turns out well every time.
Elisabeth K
10th Apr, 2020
I only made the salsa part of this recipe. Actually, blended it. It is so delicious! Thanks for the recipe.
Sarah O'Connor's picture
Sarah O'Connor
19th Oct, 2019
Added more lime juice to make more spice paste, used tinned lentils instead of the beans and nectarine instead of mango in the salsa. It was delicious.
26th Aug, 2019
Tasty dish, the salsa tasted amazing and I will keep this mind for future dishes. Our salmon was massive and I don't think the spice mix covered it all so I will make sure to make ample for next time. Everyone loved it.
Chris Hall
9th Apr, 2019
I don't usually have disasters with the recipes here, but this was one of them. It's possible I had the oven a bit too high (it's temperamental) but I followed the recipe and the beans that weren't under the salmon turned out like little lumps of charcoal. I will make this again as it was nice but I'll just roast the peppers and onions first and add the beans at the same time as the salmon
pettle's picture
29th Mar, 2019
Very nice recipe- I didn't bother with the beans and as we didn't have any advocado I added chopped onion, corriander, tomato and cucumber to the salsa and some garlic and lime juice. I'll be making again at Easter
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