Go Back

Blackened Salmon with Peach Salsa

Blackened salmon with peach salsa delivers a smoky, spice-crusted crust with flaky, tender fish, topped with a bright sweet-sour peach salsa. You’ll get quick blackening sear flavor and a fresh, juicy finish from diced peaches and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
marinate + rest 2 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the Peach Salsa
  1. In a medium bowl, combine peaches, red onion, bell pepper, jalapeño, cilantro, lime juice, honey, and kosher salt. Toss gently, then set aside to marinate while you cook the salmon.
Season the Salmon
  1. In a small bowl, stir together smoked paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, kosher salt, and black pepper. Mix until the spice rub is evenly combined.
  2. Pat the salmon fillets dry with paper towels, then rub olive oil over both sides. Coat generously with the spice mixture, pressing it into the flesh.
Blackened Sear
  1. Heat a cast-iron skillet over medium-high heat until very hot, about 2 minutes. Keep the skillet hot so the crust can form quickly.
  2. Add the salmon skin-side up and sear for 3–4 minutes until a dark, blackened crust forms. If it’s smoking heavily, keep the heat steady rather than lowering it too soon.
  3. Flip the salmon and cook 3–4 minutes more, until the internal temperature reaches 130–135°F and the flesh flakes easily with a fork. Watch for doneness before the crust over-darkens.
  4. Let the salmon rest for 2 minutes off heat. Top each fillet generously with peach salsa and serve immediately.

Notes

For the brightest salsa, dice everything small so it coats the salmon evenly; if peaches are very ripe, reduce honey by half. Store leftover salsa in the refrigerator up to 2 days, and refrigerate cooked salmon up to 3 days (reheat gently to avoid drying). Freezing cooked salmon is not recommended because the blackened crust and texture can soften. For a lower-heat option, use a milder pepper or reduce cayenne to 1/2 tsp while keeping the salsa the same.