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  • Writer's pictureLulu Perez

Sweet and Spicy Seared Salmon with Mango Salsa

Salmon has become one of my favorite proteins. Trust me on this, this recipe is another one to add in the books. It makes eating healthy so easy. The mango salsa was an inspiration that I knew would work well with this salmon.

I was inspired by my husband's friend's mom, Connie. She whipped up this mango salsa on a bbq night where we had smoked ribs, steak, tri- tip. The whole bbq galore! It was such a great accompaniment to the meat and staple sides. My husband and I were hooked!

The mango salsa just goes perfect with this salmon! Every bite was something to savor. The salsa just brings some freshness, sweetness and a little kick from the serrano peppers. It sits right on top of that salmon, which makes the perfect bite.

Sweet and Spicy Seared Salmon with Mango Salsa

Yield: 8 servings


  • 2.5 pound salmon fillet cut in about 8 pieces

  • 1 ½ tbsp brown sugar

  • 1 tsp smoked paprika

  • 1 tsp garlic seasoning salt

  • 1 tsp chili powder

  • ¼ tsp cayenne pepper

  • ½ tsp kosher salt

  • ½ tsp fresh cracked pepper


  1. In a small mixing bowl, combine the brown sugar, paprika, garlic salt, chili powder, cayenne pepper, salt and pepper.

  2. Pat dry the salmon fillets on both sides with a paper towel and place on a baking sheet. Drizzle salmon fillets with olive oil and season each fillet with a pinch of salt and pepper.

  3. Sprinkle generously, each fillet and rub it all over, so the top and sides are coated with the mixture.

  4. Heat a large skillet (I used an iron skillet) on medium heat and drizzle a good amount of olive oil. *Make sure the pan is screaming hot.

  5. Place about 3 or 4 fillets on the skillet, skin side up. Allow to sear and cook for 3 minutes, then flip it over and cook for about 3-4 minutes, until slightly firm.

*I’ll sear on the sides as well for about 15-30 seconds.

  1. Remove from heat skin side up, so you keep a crispy skin. *personal preference, otherwise it doesn’t matter. Repeat with the second batch.

  2. Sprinkle on a pinch of salt to each salmon fillet right at the end.

Ready to serve with vegetables, rice, salad, etc.

Note: To make it more spicy, you can add a little more cayenne pepper. I’ll drizzle a tiny bit of honey on the top of the fillets at the end for an extra hint of sweetness. The freshness and spiciness from mango salsa balances the salmon nicely.

This salmon recipe can be roasted for 400 degrees for 12-14 minutes, instead of searing on a cast iron.

Mango Salsa


  • Half red onion, diced

  • 1 lime juiced (3 tbsp)

  • 1 tsp salt

  • ¼ tsp fresh cracked pepper

  • 1 jalapeño, diced

  • 1 serrano, diced

  • 1 red bell pepper, diced

  • 1 mango, diced

  • ¼ cup chopped cilantro


  1. In a medium size bowl, combine the onion, lime juice and half of the tsp of salt and mix. Allow to sit for 3-5 minutes. *cooks the onion

  2. Add in the jalapeño, serrano, red bell pepper, mango, cilantro, salt and pepper. Mix until combined.

  3. Taste and add salt and pepper if needed.

  4. Place in the refrigerator to chill until ready to serve.

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