Description
This vibrant Cajun Salmon with Mango Salsa recipe combines perfectly seasoned, pan-seared salmon with a fresh, tropical mango and pineapple salsa. The salmon is marinated in a smoky, spicy rub, then cooked to crispy perfection in a skillet with butter and olive oil. Paired with a refreshing mango, pineapple, and avocado salsa, this dish offers a beautiful balance of heat, sweetness, and creaminess—ideal for a flavorful weeknight dinner or a special occasion.
Ingredients
Scale
For the Salmon and Spice Rub
- 4 (4-6 oz. each) skinless salmon fillets
- 1 tablespoon olive oil (for cooking)
- 2 tablespoons butter
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (omit for less heat)
For the Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons Spice Rub (from above)
For the Mango, Pineapple, Avocado Salsa
- 1 mango, chopped
- 1 cup chopped pineapple
- 1 avocado, chopped (add just before serving)
- 1/2 red bell pepper, minced
- 2 tablespoons diced red onion
- 2 tablespoons chopped cilantro
- 1 jalapeno, seeded, deveined, diced
- 1/8 to 1/4 teaspoon salt (to taste)
- Lime juice (to taste)
Instructions
- Marinade: In a medium bowl, combine all the Spice Rub ingredients (smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, and cayenne pepper). Remove 2 teaspoons of this spice rub and place it in a shallow dish or large freezer bag for marinating the salmon. Whisk in the marinade ingredients: olive oil, lime juice, orange juice, and reduced sodium soy sauce. Add the salmon fillets to the marinade and turn to coat evenly. Let the salmon marinate at room temperature for 30 to 60 minutes.
- Prepare Mango, Pineapple, Avocado Salsa: While the salmon marinates, chop the mango, pineapple, red bell pepper, red onion, cilantro, and jalapeno. Add all these ingredients except the avocado to a large bowl and toss to combine. Refrigerate the salsa until you’re ready to serve. Just before serving, chop and add the avocado to the salsa to prevent browning, then season with salt and lime juice to taste.
- Apply Spice Rub: After marinating for 30 to 60 minutes (no longer), remove the salmon from the marinade and pat dry with paper towels. Use the reserved remaining spice rub to coat the salmon evenly by dipping each fillet in the rub, ensuring both front and back are covered.
- Cook the Salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat (reduce heat to medium if your stove runs hot). Once hot, add the salmon fillets. Cook for about 4 minutes without moving, allowing the surface to crisp and blacken. Flip the salmon and immediately add the butter to the pan. Continue cooking for an additional 3 to 6 minutes depending on the thickness and your desired doneness. Check the salmon after 2 minutes to make sure it’s not cooking too quickly; lower the heat if necessary.
- Serve: Transfer the cooked salmon fillets to individual plates. Drizzle with the pan juices from the skillet for added flavor. Serve immediately alongside the prepared Mango, Pineapple, Avocado Salsa for a vibrant and delicious meal.
Notes
- Marinate the salmon for no longer than 60 minutes to prevent the citrus juices from breaking down the fish texture.
- Adjust the cayenne pepper amount to control the heat level in the spice rub.
- Add avocado to the salsa right before serving to maintain its texture and vibrant color.
- If your stove runs hot, reduce heat while cooking the salmon to avoid burning the spices.
- This recipe pairs well with steamed rice or quinoa for a complete meal.
