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Blackened Salmon with Pineapple Mango Salsa


  • 4 6oz portion salmon filets, I use sockeye

  • 2 tbsp extra virgin olive oil

  • 2 tbsp Londonderry spice blend

  • ½ pineapple, peeled and core removed, diced

  • 1 mango, peeled and diced

  • ½ red onion, peeled and diced

  • 1 jalapeno, minced

  • 1 red bell pepper, seeded and diced

  • ¼ cup fresh cilantro, chopped

  • 1 lime, juiced

  • Salt and pepper to taste


  1. Place salmon filets on cutting board, skin side down. Rub the olive oil over the top to coat.
  2. Take your Londonderry spice blend and generously sprinkle all over the salmon, use your fingers to press the seasoning into the fillets.
  3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Make sure the oil is hot before adding your salmon.
  4. Carefully add all filets to the pan flesh side down. Use your spatula to press down on them.
  5. Cook for about 4-5 minutes until blackened, then flip the salmon and cook for another 5-6 minutes, until they are cooked all the way through. If you have a thermometer, make sure you are at 120°F.
  6. Transfer the salmon to a platter to rest while you make your salsa.
  7. In a medium bowl, add your pineapple, mango, red onion, jalapeno, bell pepper, cilantro, and lime juice. Mix to combine.
  8. Add your salt and pepper to taste.
  9. To enhance your salsa, let it sit in the refrigerator for 15 minutes.
  10. Serve with your blackened salmon.