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.

Recipe tips and substitutions

• 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:

Baked salmon

Crispy salmon cakes

Smoked salmon breakfast platter

Salmon nicoise salad

Teriyaki salmon

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Yield: 4 servings

Blackened Salmon with Pineapple Salsa and Coconut Rice

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Blackened Salmon with Pineapple Salsa and Coconut Rice is a healthy, easy blackened salmon recipe that's on the table in 30 minutes!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Blackened Seasoning:

• 1 1/2 tablespoons paprika
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Salmon:

• 1 tablespoon canola oil
• 1 1/2lb. salmon fillets, skin removed
• 1/2-1 teaspoon blackened seasoning per salmon fillet

Coconut rice:

• 1 cup quick cooking brown rice*
• 1 1/4 cup full fat coconut milk
• 1 1/4 cup water
• 1 teaspoon sea salt
• Pineapple Salsa

Instructions

Prepare the seasoning:

1. Place all ingredients in a small bowl and stir to combine.

Prepare the salmon:

1. Place 1/2-1 teaspoon of the blackened seasoning on both sides of the fish, depending on how spicy you'd like it. Let stand at room temperature for 10-15 minutes while you prepare the rice and salsa.
2. Heat the canola oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets presentation side down in the pan and cook for 2-3 minutes, or until a nice crust is formed and it releases easily from the pan. Gently flip and cook on the other side for another 2-3 minutes, or until the fat begins to render. Remove from heat and keep warm.

Prepare the rice:

1. Place the coconut milk and water in a medium saucepan. Cover and bring to a boil over high heat. Stir in the rice and salt, and return to a boil. Turn the heat down to low and cover, and simmer the rice according to package instructions. Once the rice has absorbed the liquid, remove from heat and let stand covered 10 minutes to steam. Remove the lid and fluff the rice with a fork.

Pineapple Salsa

Notes

• To make this a 30 minute meal, get the rice cooking first, then make the salsa and let stand so the flavors can meld. The salmon can be seasoned next then cooked last so it can be served piping hot!
• 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 480Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 71mgSodium: 1271mgCarbohydrates: 18gFiber: 3gSugar: 1gProtein: 29g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information does not include the pineapple salsa as that is included in another post.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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