Cajun Blackened Salmon Mango

The first time I made blackened salmon, my smoke alarm went off twice. My husband opened every window in the apartment while I stood there with a cast-iron skillet, watching the most gorgeous dark crust form on each fillet. That dinner taught me that great cooking sometimes comes with a little drama and a lot of deliciousness.

Last summer, I served this at a small dinner party and watched my normally spice-averse friend go back for seconds. She said something about how the mango cooled everything down just right. Now it is my go-to when I want to impress without spending all day at the stove.

Ingredients

• 4 salmon fillets: Skin-on helps protect the fish during high-heat cooking, but skinless works too
• 1 tablespoon olive oil: Helps the seasoning stick and creates that beautiful crust
• 2 tablespoons Cajun seasoning: This is the flavor engine of the whole dish, do not be shy with it
• 1/2 teaspoon salt and pepper: Only needed if your Cajun blend is unsalted
• 1 large ripe mango: Look for one that gives slightly to pressure but is not mushy
• 1/2 small red onion: Adds sharp bite that cuts through the rich salmon
• 1 small red bell pepper: Brings crunch and sweetness to balance the heat
• 1 jalapeño: Keep the seeds if you want extra fire, remove for mild
• 2 tablespoons fresh cilantro: Brightens everything up with its herbal freshness
• Juice of 1 lime: The acid that makes the salsa sing and tenderizes the mango

Instructions

Mix up the mango salsa first:

Toss mango, onion, bell pepper, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper, then stash it in the fridge to let flavors meld while you cook the fish.

Get your salmon ready:

Pat each fillet completely dry with paper towels. Brush both sides with olive oil so the seasoning has something to grab onto.

Coat with Cajun magic:

Mix your Cajun seasoning with salt and pepper, then press it generously onto both sides of each fillet. Really get it in there for that crust.

Heat things up:

Get your cast-iron skillet screaming hot over medium-high heat. You want it hot enough that a drop of water sizzles away instantly.

Sear to perfection:

Lay in the salmon skin-side down and do not touch it for 3 to 4 minutes. You want that dark crust to form undisturbed.

Flip and finish:

Carefully turn each fillet and cook another 2 to 4 minutes until the salmon reaches your preferred doneness. Let it rest 2 minutes before serving.

Pile it on:

Spoon that chilled mango salsa generously over each hot fillet. Watch the steam rise and dig in.

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This recipe became my anniversary dinner tradition after the first year of marriage. Something about the contrast of fiery hot fish and cool bright salsa felt like a metaphor I could get behind.

Getting That Restaurant Quality Crust

The secret is letting your pan get properly hot before the salmon goes in. I used to rush this step and wonder why my seasoning slid off. Now I heat the skillet for a full 5 minutes and the difference is night and day.

Making It Ahead

The salsa actually tastes better after sitting for an hour or two. I often make it in the afternoon while the kids are at school, giving the lime time to work its magic on all those diced vegetables.

Serving Ideas That Work

Keep it simple with steamed rice and maybe some sautéed greens. The salmon is the star here and everything else should play supporting role.

• Cauliflower rice works beautifully if you are watching carbs
• Warm corn tortillas turn this into incredible fish tacos
• A crisp arugula salad with extra lime dressing rounds out the meal

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Hope this brings a little spice to your table and maybe some excitement to your weeknight routine. Enjoy every bite.