Blackened Salmon with Pineapple Salsa and Coconut Rice
This post was sponsored by Wild Alaskan Seafood. All opinions expressed here are mine alone.
Blackened Salmon with Pineapple Salsa and Coconut Rice is a healthy, easy blackened salmon recipe that’s on the table in 30 minutes!
I think I might have told you before that I really love seafood? Seafood, especially salmon, is always high on my list of go-to meals.
Not only is it healthy and versatile, it’s so quick and easy to prepare on busy weeknights. My whole family loves it as much as I do, so it happens a minimum of 2 times a week.
Wild Alaska Seafood is a brand of seafood that I trust, and I turn to it for a variety of reasons:
- The cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health.
- With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round.
- Alaska’s fishing methods are anchored in strict conservation practices as well as the State Constitution, ensuring that the delicious Alaska seafood you enjoy today will be enjoyed for generations to come
- Alaska seafood is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.
I love that I can find Wild Alaska Seafood fresh, frozen, or canned. You can choose between scallops, shrimp, halibut, cod, sole, crab, and salmon, to name a few.
I often shop at Costco, and they happen to carry large bags frozen Wild Alaskan Seafood, which are perfect for feeding my family a variety of ways.
Tacos, skewers, rice bowls — you name it, we love it.
I simply thaw out what I need and decide how I want to prepare it. Each and every cooking method is quick and easy, whether you choose to bake it, grill it, broil it, or pan sear it.
We’re talking a healthy, fresh, no-stress meal on the table in under 30 minutes, and there’s nothing better than that my friends.
Salmon is definitely our favorite fish, and I love that it can handle big, bold flavors like this blackened seasoning. The sweet and spicy combination is a favorite of mine, so that’s where the inspiration for this blackened salmon recipe came from.
I couldn’t help but think that a sweet and savory fresh pineapple salsa would be the perfect compliment for the moist, spicy salmon, and it really is.
The coconut rice gives this dish a necessary creamy element that brought all the flavors together.
How to make Blackened Salmon
- Combine the seasoning ingredients, and rub generously over the salmon.
- Place the salmon top side down in a hot non-stick skillet (I used cast iron) until a nice crust forms, then flip and cook it on the other side.
- The salmon is done in all of 5-6 minutes!
How to tell when salmon is done
If you don’t cook with salmon often, you may be wondering how to tell if it’s done. It’s important not to overcook seafood as it will be tough and dry, and we want it to be nice and moist.
Salmon, for instance, does not have to be cooked all the way through. A couple of minutes on each side, depending how thick the fillet is, and you’ll see the white fat begin to render, as in the photo above. That’s a tell tale sign that the salmon is ready to go.
- To make this a 30 minute meal, get your rice on first, then make the salsa to let it stand and let the flavors meld. Since the fish doesn’t take long, that can be done last so you can serve it up nice and piping hot.
- Substitute the pineapple salsa with your favorite store bought salsa or my homemade guacamole!
- Quick cooking brown rice is the only way to get brown rice done in 30 minutes. If you go white rice, adjust the amount of liquid as stated on the package instructions.
- Buying freshly cut pineapple is a huge timesaver, or cut a fresh pineapple ahead of time and store in the fridge until you’re ready to use it.
Need dinner inspiration? See all of my Main Dish recipes.
More salmon recipes you’ll love:
Blackened Salmon Recipe
- 3 tablespoons avocado oil divided (sub with ghee or another high smoke point oil)
- 4 6 ounce wild salmon filets
- 1 tablespoon blackened seasoning or more to suit your tastes
- Lime wedges and fresh parsley for serving (optional)
- Blot each salmon filet dry. Using 1 tablespoon of the oil, drizzle oil over the top of the filets.
- Sprinkle blackened seasoning evenly over the top of the fish and let stand at room temperature for 10-15 minutes.
- Heat the remaining 2 tablespoons of oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets top side down in the pan and cook for 2-3 minutes until nicely charred and it releases easily from the pan.
- Flip the salmon and cook an additional 2-3 minutes until the fat begins to render and the fish flakes easily with a fork. Serve with lime and parsley if desired and enjoy!
- Add as much or little of the blackened seasoning to suit your tastes.
- This recipe works with any firm white fish as well.
- Store blackened salmon in the fridge for up to 3 days.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.