Cajun Grilled Salmon with Mango Relish

Name: Cajun Grilled Salmon with Mango Relish
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Cajun
Ingredients: 7 oz (per serving, about 1.75 oz each) Salmon fillets, skin removed; 2 tablespoons Olive oil; 1 tablespoon Cajun seasoning blend; Salt and black pepper to taste; 2 Fresh ripe mangoes; 1 Medium red bell pepper, finely diced; 1 Medium green bell pepper, finely diced; 1 Fresh jalapeño, minced; 10 Fresh mint leaves, finely chopped

Recipe GLPRae4459f1158d52

Cajun

Main Course

32 min

213 cal

Servings: 4

Oven

Stovetop

Grill

SNAP eligible

A vibrant main course featuring skin-off salmon fillets seasoned with warm Cajun spices, seared and finished in the oven until perfectly cooked. Topped with a refreshing mango relish made from diced fresh mangoes, colorful bell peppers, jalapeño, and mint. The bright, tropical topping balances the smoky heat of the seasoning for a delicious contrast of flavors.

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Ingredients

7 oz (per serving, about 1.75 oz each) Salmon fillets, skin removed

2 tablespoons Olive oil

1 tablespoon Cajun seasoning blend

Salt and black pepper to taste

2 Fresh ripe mangoes

1 Medium red bell pepper, finely diced

1 Medium green bell pepper, finely diced

1 Fresh jalapeño, minced

10 Fresh mint leaves, finely chopped

Directions

Preheat your oven to 350°F.
Prepare the mango relish ahead of time: Peel both mangoes, remove the pit, and cut into a fine dice. Finely dice the red and green bell peppers and mince the fresh jalapeño. Transfer all diced vegetables and the minced jalapeño to a mixing bowl.
Add 1 tablespoon of olive oil to the mango mixture, then season with salt and pepper to your taste. Stir gently to combine, then refrigerate until ready to serve.
Pat the salmon fillets dry with paper towels. Brush both sides of each fillet lightly with the remaining tablespoon of olive oil.
Season both sides of the salmon fillets with a light pinch of salt and black pepper.
Apply the Cajun seasoning blend to the top (presentation side) of each salmon fillet, pressing gently so it adheres.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, carefully place the seasoned salmon fillets in the pan, Cajun-side down. Sear for 1.5 to 2 minutes until you achieve a light grill mark and crust on that side.
Flip the fillets and sear the second side for 1.5 to 2 minutes until lightly cooked.
Transfer the partially cooked salmon to a baking sheet and place in the preheated 350°F oven. Bake for approximately 5-7 minutes, until the thickest part of the salmon reaches an internal temperature of 145°F and the flesh is opaque and firm.
Remove the salmon from the oven and transfer each fillet to a serving plate. Top generously with the chilled mango relish and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

Salmon, peppers, and mango are all reliably stocked at Harris Teeter, Food Lion, Kroger, and Walmart year-round, and basic Cajun seasoning is a pantry staple, so no special trips required. The 32-minute estimate is honest for grilling and relish assembly, though you'll want 15 minutes lead time for marinade if the salmon isn't already at room temperature. At current Charlotte prices (salmon around $10–12/lb for a one-pound fillet, mango $1–2, peppers $0.75–1.50 each), you're looking at roughly $8–9 per serving, which is reasonable for a protein-forward weeknight dinner. Fresh mint can be sparse at some locations, but a grocery-store bunch lasts through multiple meals and isn't a deal-breaker; if your store doesn't have it, the relish still works without it. The dish does not reheat well (grilled salmon dries out), so plan for a same-night meal or reserve leftovers for cold salads the next day.