This blackened salmon brings a huge punch of flavor and the entire meal comes together in well under 30 minutes. It's sweet and spicy from the blackening spice, with an acidic and creamy fruit salsa to tame the fire.
Preheat oven to 375 degrees F.
Mix all of the Pineapple Avocado Salsa ingredients together in a bowl. Taste and adjust the sugar, salt, or lime juice if you need to. Cover and set aside.
Heat oil in a large oven safe* non-stick or well seasoned cast iron pan (don't use a pan you don't 100% trust for fish or you may end up with all that beautiful seared crust stuck to your pan) over medium high heat.
*If you don't have an oven safe frying pan, you can preheat a baking sheet with the oven and carefully transfer your salmon onto that after searing later on in this recipe.
Mix all of your spices (including the sugar and salt) together in a bowl and set aside. Pat your salmon fillets dry with a paper towel and then coat them in the blackening spice. You want them completely covered on all sides like you're applying a barbecue rub.
Once your pan is very hot, add the salmon and sear, about 1.5 minutes per side or until there is a nice dark, but not burnt, crust on each side of the salmon.
Transfer your salmon to the oven and cook until the internal temperature reads 135-145 degrees F (see notes about doneness), 5-10 minutes.
Serve immediately topped with the Pineapple Avocado Salsa.
You will want an instant read thermometer for this recipe because it is the fastest and most reliable way to tell when fish is done. The recipe instructs you to cook to an internal temperature of 135-145 degrees F. 135 is medium rare/medium well which is how I like my salmon. 145 is well done, and recommended by the USDA. Salmon does not need to be cooked to death to be safe (remember sushi grade fish can be eaten raw, but DO NOT do this unless your fish is definitely sushi grade because fish intended for sushi is always frozen down to a specific temperature to kill any parasites), but if you're not 100% sure where your salmon came from or how it was handled, cooking to 145 is the safest option. However to prevent overdone salmon, I recommend pulling it out of the oven at exactly 140 degrees, because carryover cooking will bring it up to 145, and salmon goes from perfect to overdone in a snap.
Do you see albumin or "white fat" coming out of your salmon? This is a globular protein and it's completely harmless. Some people think this is a sign of overcooked fish, but don't worry, it's not. If it bothers you, just wipe it off before serving.