Blackened Cajun Salmon with Mango Avocado Salsa
Pan-seared salmon with a smoky Cajun spice crust paired with a bright, fresh mango avocado salsa for a balance of heat and sweetness. This caribbean-inspired seafood ready in about 22 minutes pairs (6 oz each), skin on salmon fillets, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 pieces (6 oz each), skin on salmon fillets
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 medium, diced ripe mango
- 1 medium, diced ripe avocado
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 2 salmon fillets dry and coat both sides evenly with 2 tbsp Cajun seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes until the edges are crispy and the salmon is cooked halfway through. Flip and cook for an additional 3-4 minutes until the salmon reaches 145°F internal temperature. Remove from heat.
- Step 3: In a medium bowl, combine 1 diced ripe mango, 1 diced ripe avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine.
- Step 4: Serve the blackened salmon topped with the mango avocado salsa for a refreshing contrast.
Frequently asked questions
How long does Blackened Cajun Salmon with Mango Avocado Salsa take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blackened Cajun Salmon with Mango Avocado Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.
Can I substitute ingredients in Blackened Cajun Salmon with Mango Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blackened Cajun Salmon with Mango Avocado Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blackened Cajun Salmon with Mango Avocado Salsa?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
