Cajun Blackened Salmon Mango

Golden-brown Cajun Blackened Salmon fillets sizzling in a hot skillet, topped with a vibrant mix of diced mango, red onion, and fresh cilantro. Pin it
Golden-brown Cajun Blackened Salmon fillets sizzling in a hot skillet, topped with a vibrant mix of diced mango, red onion, and fresh cilantro. | jasminerecipes.com

This dish features tender salmon fillets coated with a spicy Cajun crust that crisps beautifully when seared. Complementing the richness is a fresh mango salsa combining diced mango, red onion, bell pepper, jalapeño, cilantro, and lime juice, creating a sweet and tangy topping. Prepared in just 30 minutes, it offers a balance of bold spices and refreshing fruitiness. Serve with grains or salad for a complete meal.

The first time I made this, my kitchen filled with this incredible smoky-spicy aroma that had my roommate wandering in from the living room, asking what on earth I was cooking. I was actually nervous about the blackened technique, worried I would burn the seasoning instead of creating that gorgeous dark crust. When that mango hit the spicy fish, it was like fireworks in my mouth. This became my go-to dinner party dish because it looks impressive but comes together in under 30 minutes.

Last summer, I made this for my friend who swore she hated fish. She took one bite of the salmon with that bright, zesty mango salsa and literally went silent for a full minute. Now she requests this every time she comes over. The way the heat creeps up on you while the mango cools everything down, it is just pure magic on a plate.

Ingredients

  • 4 salmon fillets: I prefer skin-on for that extra crispy texture, but skinless works perfectly fine too
  • Olive oil: This helps the seasoning stick and creates that beautiful crust we are after
  • Cajun seasoning: Store-bought works, but homemade lets you control the heat level to your taste
  • Salt and black pepper: Adjust these based on whether your seasoning blend already contains salt
  • Ripe mango: The sweetness here is crucial for balancing all that spice
  • Red onion and bell pepper: These add crunch and a little sharpness to cut through the richness
  • Jalapeño: Seed it for mild heat or leave some seeds if you like it fiery
  • Fresh cilantro: Do not skip this, it brings that bright herbal note that ties everything together
  • Lime juice: Fresh is absolutely worth it here for that punch of acidity

Instructions

Mix up the mango salsa first:
Combine the diced mango, red onion, bell pepper, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper, then pop it in the fridge to let those flavors mingle while you work on the salmon.
Prep your salmon:
Pat the fillets really dry with paper towels, then brush them with olive oil on both sides. Mix the Cajun seasoning with salt and pepper, then press it generously onto the fish, coating every surface.
Get your pan screaming hot:
Heat a cast-iron skillet over medium-high heat until it is properly hot. You want to hear that sizzle immediately when the salmon hits the pan.
Sear to perfection:
Lay the salmon in skin-side down and do not touch it for 3 to 4 minutes. Let that crust develop undisturbed. Flip carefully and cook another 2 to 4 minutes until the salmon reaches your desired doneness.
Rest and serve:
Let the salmon rest for just 2 minutes off the heat, then pile that mango salsa on top. The contrast of temperatures and textures is everything.
A close-up view of Cajun Blackened Salmon with Mango Salsa, highlighting the crispy, spice-crusted exterior and the juicy, colorful salsa topping. Pin it
A close-up view of Cajun Blackened Salmon with Mango Salsa, highlighting the crispy, spice-crusted exterior and the juicy, colorful salsa topping. | jasminerecipes.com

This recipe saved me during a chaotic week when my parents decided to drop by unexpectedly. I threw the salsa together in the morning, then seared the salmon right before we ate. My dad, who is usually pretty quiet about food, went back for seconds and actually asked for the recipe.

Getting The Right Crust

The secret to that restaurant-style blackened crust is Patience with a capital P. Once that salmon hits the hot pan, walk away. Seriously, do not poke it, do not peek at it, just let it do its thing. That crust needs uninterrupted contact with the heat to caramelize properly. When you finally slide that spatula underneath, you should hear this satisfying crunch. If it is sticking, give it another minute, it will release naturally once the crust is ready.

Making It Your Own

Sometimes I swap pineapple for half the mango when I want something even sweeter and tropical. On busy weeknights, I have used store-bought Cajun seasoning in a pinch, but honestly, mixing your own takes two minutes and tastes so much fresher. If you are feeding people who cannot handle heat, go heavier on the paprika and lighter on the cayenne in your seasoning blend.

Sides That Work

This salmon needs something simple alongside because it is already the star of the show. I love it with coconut rice that soaks up all those extra juices, or just a big green salad with a citrus vinaigrette. Roasted asparagus or Brussels sprouts work beautifully too.

  • Make extra salsa, it is phenomenal the next day with tortilla chips
  • If you are cooking for a crowd, you can finish the salmon in a 400°F oven after searing
  • The salsa keeps for about 2 days in the fridge, but the salmon is best eaten fresh
Freshly cooked Cajun Blackened Salmon served with a bright mango salsa on a white plate, garnished with lime wedges and cilantro leaves. Pin it
Freshly cooked Cajun Blackened Salmon served with a bright mango salsa on a white plate, garnished with lime wedges and cilantro leaves. | jasminerecipes.com

There is something so satisfying about cutting into that salmon and seeing that perfect pink center beneath that dark, spicy crust. Hope this becomes a staple in your kitchen like it has in mine.

Recipe FAQs

The Cajun seasoning combined with a hot cast-iron skillet creates a flavorful crust by searing the salmon quickly at high heat.

To control heat, remove jalapeño seeds before chopping or add more for extra kick.

Yes, both skin-on and skinless fillets work well; skin adds texture but isn't necessary.

Rice, quinoa, or a simple green salad complement the bold flavors and round out the meal.

Keep leftovers refrigerated in an airtight container and consume within 2 days for best freshness.

Cajun Blackened Salmon Mango

Spicy Cajun crusted salmon paired with a fresh mango salsa for balanced, vibrant flavors.

Prep 20m
Cook 10m
Total 30m
Servings 4
Difficulty Medium

Ingredients

For the Salmon

  • 4 salmon fillets (about 6 oz each), skin-on or skinless
  • 1 tablespoon olive oil
  • 2 tablespoons Cajun seasoning
  • 1/2 teaspoon salt (if Cajun seasoning is unsalted)
  • 1/2 teaspoon freshly ground black pepper

For the Mango Salsa

  • 1 large ripe mango, peeled, pitted, and diced
  • 1/2 small red onion, finely diced
  • 1 small red bell pepper, diced
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions

1
Prepare the Mango Salsa: 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.
2
Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides with olive oil.
3
Apply Seasoning: In a small bowl, mix Cajun seasoning, salt, and black pepper. Generously coat both sides of each salmon fillet with the seasoning.
4
Heat the Skillet: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
5
Sear the Salmon: Place the salmon fillets in the skillet, skin-side down if applicable. Cook for 3-4 minutes without moving, until a dark crust forms.
6
Finish Cooking: 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).
7
Rest the Salmon: Remove the salmon from the pan and let rest for 2 minutes.
8
Serve: Serve each salmon fillet topped generously with mango salsa.
Additional Information

Equipment Needed

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Cast-iron skillet or heavy frying pan
  • Spatula
  • Paper towels

Nutrition (Per Serving)

Calories 330
Protein 35g
Carbs 16g
Fat 14g

Allergy Information

  • Contains fish (salmon)
  • Always check Cajun seasoning ingredients for possible allergens
Jasmine Carter

Easy, nourishing recipes and kitchen wisdom for everyday cooks and food lovers.