Blackened Salmon with Citrus Salsa

Blackened Salmon with Citrus Salsa is the perfect balance between spicy and sweet. Simple to prepare, this easy salmon recipe makes a fresh, light dinner, perfect for weeknights! This Blackened Salmon with Citrus Salsa recipe is sponsored by Sunkist.

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Another fish recipe! That makes two in one week, which makes me happy (hoping it makes all you fish lovers happy too). My family has always loved eating fish on a regular basis, especially when we are visiting with my sister-in-law Jamie and her family from Pensacola. They made the trip down to our house last week to spend a few days in town for my brother-in-law’s wedding. I’ve mentioned before that Jamie gets the best seafood (ever) in her part of the state, so when I remember, I ask her to bring me a cooler of seafood from her local fish market Joe Patti’s. This beautiful Blackened Salmon was such a treat for us, and I have Jamie to thank!

One of my favorite ways to prepare fish is simple – pan fried in very little oil and blackened. The blackening seasoning I love to use is this one from Chef Prudhomme, it has such a great flavor – not incredibly spicy, but it does have a nice kick.

The fresh citrus salsa I put together to serve over the salmon (made with 3 varieties of citrus!) is the perfect way to balance out the slight heat from the blackened salmon with a little bit of sweetness. People, this is honestly the most amazing combination of flavors, I can’t even tell you.

Right now you are probably seeing a ton of different citrus fruits in your markets. I know I am. It’s a treat and so fun to try different varieties of citrus this time of year, when they are in season. The seasonal favorites that I can’t get enough of right now are Cara Cara oranges, Minneola tangelos and Meyer lemons. Grab them if you see them, because they aren’t around for long!

All three of those citrus fruits are in the blackened salmon with citrus salsa recipe.

Citrus is so good for your health!

• Citrus contains quality carbs, releasing energy slowly because of its low glycemic load & fiber
• Sunkist’s Cara Cara oranges are branded The Power Orange® because they provide the most vitamin C per serving of all citrus fruit -they actually have 20% more Vitamin C and A than regular navels. They are similar to navel oranges but when cut open they are a gorgeous pink-ish color inside. Their flavor is sweet, with a bit of tangy cranberry-like zing!
• Minneola tangelos are a hybrid of sweet tangerines and tangy grapefruit! They are really easy to peel and make great snacks.
• A Meyer lemon is a cross between a mandarin and a lemon, which makes it a bit sweeter and less acidic than its conventional cousin.

I couldn’t help but include all 3 varieties in a colorful, fresh citrus salsa to serve over our blackened salmon. A little honey helped round out the sweetness and cilantro added some extra freshness. This salsa would be wonderful on all types of fish and seafood, as well as grilled chicken or pork.

Is Blackened Salmon Good For You?

Yes! Salmon is good for you and blackening it is just adding flavor with seasoning so it tastes even more delicious. Salmon is a great source of protein and healthy fat, both of which your body needs. It is rich in Omega-3 fatty acids which can help with lowering blood pressure and inflammation in the body. Salmon is also high in B vitamins and potassium. So, yes, blackened salmon IS good for you!

How to Make Blackened Salmon with Citrus Salsa:

1. Prepare citrus salsa by combining chopped citrus (with juices), cilantro, honey, salt and pepper in a bowl. Set aside.
2. Place salmon filets on a baking sheet. Season top side (side without skin) liberally with blackening seasoning.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Carefully place each salmon filet into skillet. If your salmon does not have skin (I had skin removed at seafood counter), season second side of salmon while in pan. Cook 3-4 minutes, then carefully flip. Cook an additional 2-3 minutes (this depends on how thick your salmon is, approximately 8 minutes total cook time for 1″ thickness – carefully watch so you don’t overcook). Turn off heat and let sit for 1 minute to finish cooking.
4. Serve blackened salmon with spoonfuls of citrus salsa over whole grain wild rice.

I served the blackened salmon and citrus salsa with whole grain wild rice. It honestly feels like a restaurant meal, but is one of the easiest dinners I’ve put together in a long time. Isn’t that the best feeling? Not only does this make a great (healthy) spring weeknight meal, but it would be perfect to serve guests over for dinner.

Cooking with citrus makes me happy. I don’t know about you, but I have spring fever like crazy right now. I want to be outside all day and soak in sunshine and start my garden. My own citrus trees (I have an orange, key lime, meyer lemon and loquat trees – not sure if loquats are citrus or not?) are starting to sprout some amazing smelling buds, and I need to tend to them. This is my favorite time of the year and meals like this that are light and fresh are exactly what I’m craving.

Enjoy the blackened salmon with citrus salsa recipe, and thank you to Sunkist for providing the amazing citrus!

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Blackened Salmon with Citrus Salsa

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Fish
• Method: Skillet

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Blackened Salmon with Citrus Salsa has the perfect balance between spicy & sweet. This easy recipe makes a quick and healthy dinner, perfect for weeknights!

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Ingredients

• 4 salmon filets (about 1 lb)
• blackening seasoning
• 1 tablespoon olive oil
• 2 Sunkist Cara Cara oranges, peeled and chopped
• 2 Sunkist Minneola Tangelos, peeled and chopped
• 1 Sunkist Meyer Lemon, peeled and chopped
• 1/4 cup chopped cilantro
• 1 teaspoon honey
• salt and pepper

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Instructions

1. Prepare citrus salsa by combining chopped citrus (with juices), cilantro, honey, salt and pepper in a bowl. Set aside.
2. Place salmon filets on a baking sheet. Season top side (side without skin) liberally with blackening seasoning.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Carefully place each salmon filet into skillet. If your salmon does not have skin (I had skin removed at seafood counter), season second side of salmon while in pan. Cook 3-4 minutes, then carefully flip. Cook an additional 2-3 minutes (this depends on how thick your salmon is, approximately 8 minutes total cook time for 1″ thickness – carefully watch so you don’t overcook). Turn off heat and let sit for 1 minute to finish cooking.
4. Serve blackened salmon with spoonfuls of citrus salsa over whole grain wild rice.

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Notes

Use whatever combination of citrus you have on hand!

I like using Chef Prudhomme Blackened Redfish Magic for my seasoning.

Love salmon? Check out my other salmon recipes:

Broiled Salmon with Sweet and Spicy Rub

Fresh Salmon Salad

Salmon and Veggie Stir Fry

Almond Crusted Honey Mandarin Salmon

(This post is sponsored by Sunkist. I was provided compensation and product for my time in developing this recipe. As always, all my opinions are my own! Thanks you for reading and supporting Aggie’s Kitchen!)