Baked Cajun Salmon with Mango Jalapeño Pico
Salmon is an incredible fish because it takes on flavors well. This salmon dish combines Creole flavors with the Cajun seasoning and tropical taste from the mango pico. The combination of heat and sweetness is a burst of flavor that will cheer up any table.You can pre-cut the salmon into six equal servings before baking to make plating easier. You can also make the heat of this dish mild by only using 1 tablespoon of the Cajun seasoning.
Servings: 6
Ingredients
Mango Jalapeña Pico
- 2 cups chopped mango
- 1 jalapeño de-seeded, and chopped
- ½ cup chopped red onion
- 1 cup chopped vine ripe tomato
- ¼ cup finely chopped cilantro
- juice of 1 lime
- ½ tsp salt
- ¼ tsp chili powder
- freshly cracked black pepper
Cajun Salmon
- 1½ lb fresh salmon filet
- 3 Tbsp Cajun Seasoning
(See here for a home-made Cajun Seasoning recipe.) - 1½ Tbsp butter cubed
Instructions
- Combine mango, jalapeña, red onion, tomato, cilantro, lime juice, salt, chili powder, and pepper in a large bowl. Mix to combine. Cover mixture and place it in the refrigerator for at least one hour before using, to let flavors meld together.
- Preheat oven to 375℉.Line a baking sheet with foil and top it with the salmon filet. Sprinkle Cajun Seasoning on top, making sure to cover the filet everywhere. Top with cubed butter.
- Bake salmon for 15 to 20 minutes (time will vary depending on the thickness of the filet) until the salmon is cooked through and easily flakes with a fork. It should have an internal temperature of 145℉.
- Serve, topped with fresh mango jalapeña pico.
