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Blackened Salmon with Peach Salsa

Blackened salmon with peach salsa pairs a smoky, peppery crust with a cool, sweet-tart fruit salsa for hot-and-cold contrast. Sear skin-on salmon in a cast iron skillet until it flakes at 130–135°F, then top with fresh diced peaches and jalapeño.
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Prep Time 15 minutes
Cook Time 12 minutes
resting 2 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Blackened Salmon
  • 4 salmon fillets 6 oz each, skin-on or skinless
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 0.5 tsp black pepper
  • 1 tsp kosher salt
Peach Salsa
  • 2 peaches medium ripe, diced
  • 0.25 cup red onion finely diced
  • 0.25 cup red bell pepper finely diced
  • 1 jalapeño seeded and minced
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 0.5 tsp honey
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet

Method
 

Make the peach salsa
  1. In a medium bowl, combine the diced peaches, red onion, red bell pepper, jalapeño, cilantro, lime juice, honey, and salt. Toss gently and set aside to let flavors meld while you cook the salmon.
Blacken and sear the salmon
  1. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt until evenly mixed. The spice blend should look uniformly speckled.
  2. Pat the salmon fillets dry with paper towels, then coat all sides evenly with the spice blend, pressing gently to adhere. Make sure the crust looks thick and dark on top and on the sides.
  3. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering. The surface should shimmer actively, not smoke heavily.
  4. Add the salmon to the skillet and cook 3–4 minutes per side, until a dark blackened crust forms and the fish flakes easily with a fork. For best accuracy, aim for an internal temperature of 130–135°F (medium) in the thickest part.
Rest and serve
  1. Remove the salmon from the skillet and let it rest 2 minutes off heat so juices redistribute. The crust should stay intact and the fillet edges should look slightly set.
  2. Plate the salmon and spoon the peach salsa generously over the top, letting juices pool around the fillet. Serve right away while the salsa is cool and the fish is hot.

Notes

Pro tip: ensure the skillet is truly shimmering before adding salmon—this helps the spice form a deep crust. Store leftover salmon in an airtight container in the refrigerator up to 2 days; reheat gently to avoid drying. Freezing is not recommended for best texture. For a lower-sodium option, use a reduced-salt seasoning blend in place of kosher salt in the blackening mix and adjust the salsa salt to taste.