Cajun Blackened Salmon Mango (Printable)

Spicy blackened salmon paired with fresh mango salsa, creating a vibrant and flavorful main dish.

# What You 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

# Directions:

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 contrast between fiery blackened crust and cool refreshing salsa hits every perfect note in one bite
  • Ready in thirty minutes but tastes like something from a restaurant that takes reservations weeks in advance
02 -
  • Cast iron really does work best here because it holds steady high heat, but any heavy pan will get the job done
  • The pan needs to be properly hot before adding fish, otherwise you will end up with steamed salmon and no crust
03 -
  • Open a window or turn on your fan before you start cooking, blackening gets smoky
  • Let the salmon come to room temperature for fifteen minutes before cooking for more even results

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