Gluten Free Cajun Salmon Mango

This gluten-free cajun salmon has become my weeknight dinner savior when I need something impressive but don't have hours to spend in the kitchen. The spice blend creates that perfect blackened crust while the sweet mango salsa balances everything with its cool freshness.

I first made this recipe when trying to recreate a dish from our favorite New Orleans restaurant. Now it's on regular rotation in our house, especially during summer when mangoes are at their peak.

Ingredients

• Salmon filets: Choose thick center cut pieces with bright color for best results
• Brown sugar: Helps create that beautiful caramelized crust
• Paprika: Adds smoky depth and gorgeous color
• Garlic and onion powder: Essential flavor builders that infuse throughout the fish
• Dried herbs: Oregano and thyme bring classic cajun notes
• Ginger: Secret ingredient that brightens the entire spice blend
• Cayenne pepper: Adjust according to your heat preference
• Citrus juices: The acid helps tenderize the fish while adding brightness
• Mango: Choose slightly firm mangoes that give slightly when pressed
• Bell pepper: Adds crunch and color contrast to the salsa
• Red onion: Provides sharp contrast to the sweet mango
• Cilantro: Fresh herbal notes that lift the entire dish

Step-by-Step Instructions

Create the Spice Blend:

Whisk together brown sugar, paprika, garlic powder, onion powder, oregano, thyme, ginger, cayenne, and salt in a small bowl until completely combined. The brown sugar helps create caramelization while the herbs and spices form a beautiful crust.

Prepare the Marinade:

Combine olive oil, orange juice, lime juice, and 2 teaspoons of your spice mix in a separate bowl. The citrus acids will begin tenderizing the fish while infusing flavor.

Marinate the Salmon:

Pour the marinade over your salmon pieces and let sit for at least 30 minutes. This allows the flavors to penetrate beyond the surface for a more flavorful result.

Make the Mango Salsa:

Dice mangoes and bell peppers into small uniform pieces. Combine with finely diced red onion, chopped cilantro and fresh lime juice. Allow to sit while salmon cooks so flavors can meld together.

Season the Salmon:

After marinating, sprinkle remaining spice blend generously over both sides of salmon and gently pat into the flesh. This creates that signature blackened crust.

Cook to Perfection:

Heat oil in a non stick skillet until shimmering but not smoking. Place salmon skin side up first and cook undisturbed for 4 6 minutes until a crust forms. Flip carefully and cook another 4 6 minutes until fish flakes easily with a fork.

Create Extra Crispiness:

For a truly authentic blackened finish, briefly flip salmon again skin side down for final minute of cooking. This extra step creates that restaurant quality crust.

Save This

The mango salsa is truly the crowning touch of this recipe. I discovered this pairing accidentally when I had extra mangoes about to overripen in my fruit bowl. The sweet juicy fruit against the spicy salmon created such harmony that I now buy mangoes specifically for this purpose.

Perfect Rice Pairing

Jasmine rice makes the ideal base for this cajun salmon with its fragrant aroma and fluffy texture. Cook your rice with a pinch of salt and a small knob of butter for restaurant quality results. The neutral canvas of the rice allows both the boldly spiced salmon and the sweet mango salsa to shine while providing a satisfying meal.

Storage and Meal Prep

This cajun salmon is ideal for meal prep as it reheats beautifully. Store the cooked salmon separately from the mango salsa in airtight containers for up to three days. The salsa actually improves after a day as the flavors meld together. For best results when reheating, bring salmon to room temperature first, then warm gently in a covered skillet with a splash of water to create steam.

Spice Adjustments

The beauty of making your own cajun spice blend is the ability to customize it to your preference. For a milder version, reduce or omit the cayenne pepper. If you love heat, double the cayenne or add a finely diced jalapeño to the mango salsa. The ginger might seem unusual in a cajun blend, but it adds a subtle warmth that ties everything together. Trust me on this unusual addition.

Serving Suggestions

For a complete meal, serve this cajun salmon over jasmine rice topped with the mango salsa and sliced avocado. A drizzle of chipotle aioli adds creamy richness that ties everything together. For a lighter option, serve the salmon over mixed greens with the mango salsa as the dressing. This recipe also works beautifully for entertaining simply double or triple the ingredients to feed a crowd.

Common Queries

→ What type of salmon should I use?

Fresh or thawed skin-on salmon fillets work best, ideally 4-6 ounces each for even cooking.

→ How long should I marinate the salmon?

At least 30 minutes is recommended to ensure the flavors infuse well. You can marinate longer for deeper taste.

→ Can I adjust the spice level?

Yes, reduce or omit the cayenne pepper for a milder flavor, or add extra for more heat.

→ What can I use instead of mango?

Pineapple, peach, or even diced tomatoes can be substituted to create a different fruity salsa.

→ Is this dish suitable for meal prep?

Absolutely. Prepare everything in advance and store the salmon and salsa separately to maintain freshness.

→ What sides pair well with this?

Jasmine rice or cauliflower rice works well, along with avocado slices and a drizzle of spicy sauce.