Cajun Blackened Salmon Mango (Print version)

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

# Ingredient List:

→ 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 It:

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 Advice:

01 -
  • The contrast between the fiery crust and cool sweet salsa hits every craving at once
  • People think you spent hours perfecting this restaurant-quality dish
  • The salsa can be made ahead, giving you more time with your guests
02 -
  • That blackened crust can sometimes look burnt to the untrained eye, but trust me, that dark seasoning is where all the flavor lives
  • If your pan is not hot enough, you will end up with soggy seasoning instead of that crispy crust, so be patient with the preheating
03 -
  • Room temperature salmon will cook more evenly than cold straight from the fridge
  • Let your salsa sit for at least 15 minutes, the lime needs time to work its magic on the other ingredients

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