Caribbean Salmon Mango Salsa Recipe

Prepare produce: peel and dice the mango into small, even 1/4–1/2-inch pieces. Finely dice the red bell pepper and red onion. Mince the jalapeño, removing seeds for milder heat. Chop the cilantro.

In a medium bowl combine diced mango, red bell pepper, red onion, jalapeño, and cilantro.

Add fresh lime juice, extra-virgin olive oil and honey. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.

Taste and adjust: if mango is very sweet, add an extra 1/2 tbsp lime juice or a pinch more salt. Let the salsa rest at room temperature for at least 10 minutes so flavors meld (can be made up to 2 hours ahead and chilled; bring to room temperature before serving).

Pat salmon fillets dry with paper towels. If skin is very wet, score skin lightly with two shallow diagonal cuts per fillet to prevent curling.

Season both sides of the salmon: sprinkle about 1/4 tsp kosher salt and 1/4 tsp black pepper per fillet, then evenly divide the allspice, smoked paprika and ground cumin (about 3/4 tsp total spice mix per fillet). Press the seasoning gently into the flesh.

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

Place salmon fillets in the pan, skin-side down. Press down gently with a spatula for 10–15 seconds to ensure good contact and prevent curling. Sear without moving for 4–5 minutes, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side.

Reduce heat to medium. Add 1 tbsp unsalted butter to the pan and tilt the pan slightly; spoon the melted butter over the tops of the fillets for 30–45 seconds to finish cooking and baste the fish.

Flip the fillets quickly (optional) and cook an additional 20–45 seconds for medium doneness (internal temp ~125–130°F/51–54°C). For more well-done, add up to 1 additional minute. Remove salmon from the pan and transfer to a warm plate; tent loosely with foil and rest for 2 minutes.

Taste and adjust final seasoning: lightly sprinkle a pinch of salt and a squeeze of lime over each fillet if desired.

If serving with rice, divide warm rice among 4 plates.

Place one salmon fillet on each plate (skin-side down), spoon 1/2 cup of mango salsa over the top of each fillet or to the side as preferred.

Garnish with microgreens or cilantro sprigs and serve with lime wedges. Serve immediately.