Description
This Cajun Salmon with Mango Salsa recipe features perfectly blackened salmon fillets seasoned with a vibrant Cajun spice mix and complemented by a fresh, tropical mango, pineapple, and avocado salsa. The salmon is marinated to develop deep flavors, then pan-seared to a crispy, flavorful crust. The sweet and spicy salsa adds a refreshing contrast, making it a perfect meal for seafood lovers seeking a balance of bold and fresh tastes.
Ingredients
Salmon and Seasoning
- 4 (4-6 oz. each) skinless salmon filets
- 1 tablespoon olive oil
- 2 tablespoons butter
- Cajun Spice Mix: 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 teaspoon salt
- 3/4 tsp dried oregano
- 3/4 tsp dried thyme
- 3/4 tsp pepper
- 1/4 teaspoon cayenne pepper (omit for less heat)
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons Spice Rub (from Cajun Spice Mix)
Mango, Pineapple, Avocado Salsa
- 1 mango, chopped
- 1 cup chopped pineapple
- 1 avocado, chopped
- 1/2 red bell pepper, minced
- 2 tablespoons diced red onion
- 2 tablespoons chopped cilantro
- 1 jalapeno, seeded, deveined, diced
- 1/8 to 1/4 teaspoon salt, to taste
- Lime juice, to taste
Instructions
- Prepare the Marinade and Spice Rub: In a medium bowl, combine all the ingredients for the Cajun Spice Mix. Remove 2 teaspoons of this spice mix and place it into a shallow dish or a large freezer bag where you will marinate the salmon. Whisk together the marinade ingredients — olive oil, lime juice, orange juice, soy sauce — with the reserved 2 teaspoons of spice rub.
- Marinate the Salmon: Add the salmon fillets to the marinade container and turn to coat thoroughly. Let the salmon marinate at room temperature for 30 to 60 minutes to absorb the flavors.
- Prepare the Mango, Pineapple, Avocado Salsa: While the salmon marinates, combine chopped mango, pineapple, red bell pepper, red onion, cilantro, and jalapeno in a large bowl. Toss to mix well and refrigerate until ready to serve. Chop the avocado last and add it just before serving to prevent browning. Season the salsa with salt and lime juice to your taste.
- Apply Cajun Spice Rub to Salmon: After marinating, remove the salmon from the marinade and pat dry with paper towels. Evenly coat each fillet with the remaining Cajun Spice Mix by dipping or rubbing the fillets on all sides.
- Cook the Salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When the oil is hot, place the salmon fillets in the skillet. Reduce the heat to medium and cook for about 4 minutes or until the fish forms a crispy, blackened crust. Flip the salmon fillets and add 2 tablespoons of butter to the pan. Cook on the other side for an additional 3 to 6 minutes depending on the thickness, checking after 2 minutes to avoid overcooking. Adjust heat as necessary to cook evenly.
- Serve: Transfer the cooked salmon to individual plates, drizzle with the pan juices for extra flavor, and serve alongside the chilled Mango, Pineapple, Avocado Salsa for a bright, balanced meal.
Notes
- Marinate the salmon for no longer than 60 minutes to avoid the citrus juices starting to cook the fish.
- Adjust or omit the cayenne pepper for desired heat levels.
- Add avocado to the salsa right before serving to prevent browning.
- Use a nonstick skillet to avoid sticking and burning during pan-searing.
- Monitor the salmon closely during cooking to achieve a crispy exterior while keeping the inside moist and tender.
- You can substitute fresh lime and orange juice if bottled juices are unavailable for brighter flavor.
