Cajun Blackened Salmon Mango (Printable Version)

Salmon coated in Cajun spices served with fresh mango salsa for a bold, vibrant flavor combination.

# 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

# Step-by-Step Instructions:

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.

# Tips from hearthlykitchen:

01 -
  • The crispy spicy crust against cool sweet salsa hits every craving at once
  • It comes together in under 30 minutes but tastes like restaurant quality
  • The leftovers make incredible tacos or salad toppings for lunch the next day
02 -
  • Blackening creates serious smoke, so turn on your vent fan and open windows before you start
  • Do not overcrowd the pan or the salmon will steam instead of sear
  • The salmon keeps cooking after it leaves the pan, so pull it slightly before your desired doneness
03 -
  • Make your own Cajun seasoning by combining paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper
  • If your salmon is thinner than 1 inch, reduce cooking time to 2 to 3 minutes per side
  • The salsa keeps for 3 days in the fridge and is amazing on grilled chicken or pork chops

Go Back