Baked Blackened Salmon with Pineapple Salsa
A bold and flavorful baked blackened salmon paired with a refreshing pineapple salsa, perfect for a high-protein seafood dinner.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 knife for dicing
Ingredients
For the Blackened Salmon
- 4 salmon fillets
- 2 tbsp blackened seasoning
- 1 tbsp olive oil
For the Pineapple Salsa
- 1 cup diced pineapple
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño seeded and diced
- 2 tbsp lime juice
Instructions
Preparation
- Preheat your oven to 400°F. Pat the salmon fillets dry and coat them with blackened seasoning and olive oil.
- Dice the pineapple, red onion, and jalapeño. Mix them in a bowl with cilantro and lime juice. Set aside.
Baking
- Place salmon on the prepared baking sheet and bake for 12-15 minutes, or until fully cooked.
Serving
- Plate the salmon and top with the pineapple salsa. Serve immediately.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Ensure your pan is hot before adding the salmon for the perfect crust.
Ingredient Substitutions: Use mango instead of pineapple for a different twist.
How to Serve: Pair with a light salad or roasted vegetables.
Storage & Freshness: Store leftovers in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare salsa in advance and refrigerate to save time.
Ingredient Substitutions: Use mango instead of pineapple for a different twist.
How to Serve: Pair with a light salad or roasted vegetables.
Storage & Freshness: Store leftovers in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare salsa in advance and refrigerate to save time.