Cajun Blackened Salmon Mango (Print View)
Spicy salmon crusted with Cajun seasoning served alongside a fresh mango salsa.
# What You'll Need:
→ For the Salmon
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 2 tablespoons Cajun seasoning
04 - 1/2 teaspoon salt (if Cajun seasoning is unsalted)
05 - 1/2 teaspoon freshly ground black pepper
→ For the Mango Salsa
06 - 1 large ripe mango, peeled, pitted, and diced
07 - 1/2 small red onion, finely diced
08 - 1 small red bell pepper, diced
09 - 1 jalapeño, seeded and finely chopped
10 - 2 tablespoons fresh cilantro, chopped
11 - Juice of 1 lime
12 - Salt and pepper, to taste
# How to Make:
01 - In a medium bowl, combine mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Mix gently, cover, and refrigerate until ready to serve.
02 - Pat the salmon fillets dry with paper towels. Brush both sides with olive oil.
03 - In a small bowl, mix Cajun seasoning, salt, and black pepper. Generously coat both sides of each salmon fillet with the seasoning.
04 - Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
05 - Place the salmon fillets in the skillet, skin-side down if applicable. Cook for 3–4 minutes without moving, until a dark crust forms.
06 - Carefully flip the fillets and cook for another 2–4 minutes, until the salmon is cooked to your desired doneness (internal temperature should reach 145°F).
07 - Remove the salmon from the pan and let rest for 2 minutes.
08 - Serve each salmon fillet topped generously with mango salsa.
# Expert Suggestions:
01 -
- The sweet tropical salsa cuts through the heat like a refreshing breeze
- That blackened crust creates such incredible flavor without any complicated techniques
- Ready in thirty minutes but tastes like something from a fancy restaurant
02 -
- Opening windows and turning on your fan before you start cooking is non-negotiable, blackening creates serious smoke
- Letting the pan get properly hot before adding the fish is the secret to that restaurant quality crust
- The salsa needs at least 15 minutes in the fridge to let the flavors marry properly
03 -
- Pat the salmon completely dry before applying spices for maximum crust development
- Buy your mango a couple days ahead so it has time to ripen properly