Caribbean Salmon Recipe

Prepare fillets

Pat salmon fillets dry with paper towels. Trim any ragged edges. If fillets are thicker than 1 inch, you can butterfly or score the skin lightly to help cook evenly.

Season

In a small bowl combine kosher salt, black pepper, allspice, cumin, paprika, and lime zest. Rub each fillet evenly with olive oil, then sprinkle and press the spice mixture onto the flesh side of the salmon. Leave skin side lightly oiled and unseasoned so it crisps.

Heat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 2 minutes. Add 1 tablespoon olive oil and swirl to coat.

Cook skin-side first

Place salmon fillets skin-side down in the hot pan, arranging without overcrowding. Press gently with a spatula for 10 seconds to ensure good contact. Reduce heat to medium and cook undisturbed for 4–6 minutes depending on thickness, until the skin is deep golden and most of the fillet has cooked about two-thirds of the way up the side.

Finish flesh-side

Flip the fillets carefully and cook flesh-side for 1–2 minutes for medium doneness (internal temp 120–125°F / 49–52°C) or 3–4 minutes for well-done (135°F / 57°C). Remove to a warm plate and let rest 2–3 minutes; carryover will raise the temperature slightly.

While salmon cooks, combine diced mango, red bell pepper, red onion, cilantro, and minced jalapeño in a medium bowl.

Add lime juice, honey (or agave), salt, and black pepper. Stir gently to combine. Taste and adjust acidity or salt as needed. Let salsa sit at room temperature for 5–10 minutes to allow flavors to meld.

Spoon a generous portion of mango salsa over each salmon fillet, or serve the salsa alongside so guests can add their own. Garnish with extra cilantro leaves and optional microgreens or sliced scallions. Serve with lime wedges for squeezing over the fish.

Recommended sides: coconut rice, black beans, or a simple green salad to keep the Caribbean theme.