Cajun Blackened Salmon Mango (Printable View)
Spicy salmon with crispy crust and fresh mango salsa brings bold and balanced 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 Prepare:
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. Serve each salmon fillet topped generously with mango salsa.
# Expert Suggestions:
01 -
- The crispy, charred exterior gives way to impossibly tender salmon inside
- The sweet and cooling mango salsa tames the fire perfectly
- Ready in under 30 minutes but tastes like a restaurant meal
02 -
- Dry salmon fillets thoroughly or the seasoning won't stick properly
- Don't overcrowd the pan, cook in batches if necessary
- The pan must be properly hot before adding the fish
03 -
- Make extra Cajun seasoning and store it for future recipes
- The salsa keeps for 2 days and gets even better overnight