Caribbean Salmon With Mango Salsa Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. If thicker than 1 inch, let come to room temperature for 10 minutes. Lightly score skin once or twice if it tends to curl.

Make the Caribbean rub

In a small bowl combine brown sugar, paprika, allspice, cumin, garlic powder, dried thyme, cayenne, kosher salt, and black pepper. Stir until evenly mixed.

Brush both sides of each fillet with 2 tbs olive oil, then sprinkle the rub evenly over the flesh side and lightly over the skin. Press gently so rub adheres.

Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add a thin film (about 1 tsp) of oil if needed.

Place salmon fillets skin-side down in the hot pan. Sear without moving for 4–5 minutes, until the skin is crisp and the salmon is cooked about two-thirds of the way up the side. Reduce heat to medium if the exterior is browning too fast.

Carefully flip the fillets and cook flesh-side down for an additional 1–2 minutes for medium-rare to medium (internal temperature ~125–130°F / 52–54°C). Cook 2–3 minutes longer for medium-well (135°F). Total cooking time will depend on thickness.

Remove salmon to a plate, squeeze a little lime over each fillet, and tent loosely with foil to rest while finishing rice and salsa (3–4 minutes).

While salmon cooks, assemble the salsa. In a medium bowl combine diced mango, red bell pepper, red onion, minced jalapeño, and chopped cilantro.

Add 2 tbs fresh lime juice, 1 tsp honey, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently to combine and taste; adjust salt, lime, or honey to balance sweetness and acidity.

Cover and refrigerate for 5–10 minutes to allow flavors to meld, or serve immediately at room temperature for brighter flavor.

Rinse the rice under cold water until the water runs clear to remove excess starch; drain well.

In a small saucepan, heat 1 tbs olive oil or butter over medium heat. Add the drained rice and toast, stirring, for 1 minute to coat each grain.

Add 1 1/2 cups water and 1/2 tsp kosher salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, then stir in 1 tbs fresh lime juice, 1/2 tsp lime zest, and 1/4 cup chopped cilantro. Taste and adjust salt or lime as desired.

Divide cilantro-lime rice among 4 plates. Place a salmon fillet on each bed of rice (skin-side down). Spoon generous amounts of mango salsa over the salmon or to the side.

Garnish with additional cilantro sprigs and lime wedges. Serve immediately.