Caribbean Salmon with Pineapple Mango Salsa
Taste the Caribbean! Bright, crisp pineapple and mango salsa over crisped salmon, the perfect combination for a truly satisfying meal. Caribbean Salmon with Pineapple Mango Salsa is the perfect summer dish to just chill out and relax!
Taste the Caribbean!
The beauty, the tranquility, the diving – all things people love about the tropics, including the islands of the Caribbean Sea. But there is one more thing that everyone who’s been there remembers with great fondness.
If you’ve ever been there, you know that the food there is just amazing! Everything is fresh, vibrant, and delicious! Most of my favorite trips in my life have been to the Caribbean and I’ve always had mind-blowing food.
If you have never been to the Caribbean, no worries! Here’s a meal you can make at home that will give you a taste of what you would experience.
So mix yourself a Piña Colada (if you’re over 21) and get ready for a meal that will take you on a vacation to the Caribbean!
The Crispy Fish Challenge
I think the most challenging part of this meal is the crispy salmon. However, if you follow just a few simple steps, you’ll nail it like a pro! The trick with fish is it’s very moist, which prevents it from getting crispy. It also makes the fish stick to the pan.
So here are a few simple tips to get the skin crispy of the Caribbean Salmon with Pineapple Mango Salsa. You need to start the prep about 30-60 minutes before you actually cook the fish. You also need the correct pan and the correct cooking technique.
Pro Tips to Get Crispy Salmon
First, make sure all the scales have been removed. Wipe down the fish to make sure you get them all. It’s OK to rinse
it off. Pat the fish dry with paper towels until the last paper towel you use is bone dry. Place the fish on a plate skin side up and stick it in the fridge for 30 minutes to dry out the skin.
The pan you choose is vital. For this application you ultimately want to use a stainless steel pan or a cast iron skillet. Nonstick pans tend to cause fish to steam and stick. I know! You’d think that would be the opposite, but it’s not.
Get Your Fish Ready. Have the fish and your salt and pepper prepped and ready to go. You can’t preseason the fish because the salt will draw out moisture and cause the fish to stick. You have to season it right when you’re ready to put it in the pan.
Heat the Pan. Heat the pan over medium-high heat for about 3-5 minutes until it’s screeching hot. Put a small amount of olive oil in the pan to coat the bottom. It will heat up real quick so you need to move fast.
Cook the Fish. As soon as the oil begins to shimmer, season the skin side of only one piece of salmon with salt and pepper and immediately place it in the pan. Be sure to place it away from you prevent hot oil from splattering up on yourself.
Season the flesh side that is facing up in the pan. Repeat that process with the other fillets. Cook the salmon for 5 minutes on the skin side, then flip it and cook for another 5 minutes to get a slight crisp on the flesh side.
How to Know When to Turn Fish
This is a great quandary and aggravation for many. So here’s a few tips.
- First, you need to make sure of the 2 important items I mentions above – the fish needs to be dry and you need to use a stainless steel or cast iron pan.
- Next, you need to look for the right signs. The edges of the fillet touching the pan will begin to lift slightly and the the sides will look cooked, no longer translucent.
What Ingredients Are in Caribbean Salmon with Pineapple Mango Salsa?
Pineapple Mango Salsa
- Pineapple
- Mango
- Green Bell Pepper
- Red Bell Pepper
- Red Onion
- Fresh Cilantro
- Fresh Lime Juice
- Crushed Red Pepper Flakes, optional
- Salt and Pepper to taste
Crispy Salmon
- 1 pound Salmon Fillets, cut 2 inches wide with skin
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
Ingredient Notes and Substitutions
Pineapple – I use both fresh or canned tidbits in 100% pineapple juice. It tastes great either way.
Fresh Lime Juice – 1 lime is enough. You can use bottled juice as well.
Crushed Red Pepper Flakes – I like a hint of spice to this, but you will notice it’s not in the photos. If some in your family don’t like the heat, you can add it individually.
Salmon – This recipe works well with almost any fish. I like it with mahi-mahi and swordfish as well.
Pineapple Mango Salsa
The star of the show! Here are a few serving suggestions to make this Caribbean Salmon with Pineapple Mango Salsa a complete meal you and your family and friends will enjoy and remember! Here’s a few tips to get the best flavor:
Mangoes: should be firm with a slight give when pressed on the top and have a slight sweet smell.
Pineapples: ready when you can smell that delicious pineapple aroma when you smell the bottom.
Red Onions: after your dice them, soak them in water and a couple teaspoons of white vinegar to pull out the sulfur and tone down the spiciness.
How Is Caribbean Salmon with Pineapple Mango Salsa Made?
Pineapple Mango Salsa
- Combine all ingredients in medium bowl. Mix thoroughly .Refrigerator for 1 hour to allow the flavors to blend.
Crispy Salmon
- Rinse the salmon and make sure all the scales are off the fillet. Cut the salmon fillet in 2 inch wide pieces, unless already done by the store. Pat each fillet with paper towels until they are completely dry.
- Place the fillets on a plate skin side up and put them in the refrigerator uncovered for 30 minutes to dry out the skin.
- Heat a skillet over medium-high heat for about 3 minutes. Pour the olive oil in the skillet. Once the oil begins to shimmer, season the skin side of one of the salmon pieces with salt and pepper and place it in the skillet skin side down. Season the flesh side of the fillet while in the skillet. Repeat this process for each piece of salmon.
- Cook for about 5 minutes to get the skin crispy and turn the fillets. Cook for another 5 minutes.
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Other Amazing Recipes That You’ll Love!
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Caribbean Salmon
Ingredients
Pineapple Mango Salsa
- 1 Cup Pineapple, diced
- 1 Cup Mango, diced
- 1/2 Cup Green Bell Pepper, diced
- 1/2 Cup Red Bell Pepper, diced
- 1/2 Cup Red Onion, diced
- 1/4 Cup Fresh Cilantro, roughly chopped
- 1 teaspoon Fresh Lime Juice
- 1 teaspoon Crushed Red Pepper Flakes
- Salt and Pepper to taste
Crispy Salmon
- 1 pound Salmon Fillets, cut 2 inches wide with skin
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
Pineapple Mango Salsa
-
Combine all ingredients in medium bowl. Mix thoroughly .Refrigerator for 1 hour to allow the flavors to blend.
Crispy Salmon
-
Rinse the salmon and make sure all the scales are off the fillet. Cut the salmon fillet in 2 inch wide pieces, unless already done by the store. Pat each fillet with paper towels until they are completely dry.
-
Place the fillets on a plate skin side up and put them in the refrigerator uncovered for 30 minutes to dry out the skin.
-
Heat a skillet over medium-high heat for about 3 minutes. Pour the olive oil in the skillet. Once the oil begins to shimmer, season the skin side of one of the salmon pieces with salt and pepper and place it in the skillet skin side down. Season the flesh side of the fillet while in the skillet. Repeat this process for each piece of salmon.
-
Cook for about 5 minutes to get the skin crispy and turn the fillets. Cook for another 5 minutes.
Recipe Notes
Pineapple Mango Salsa
The star of the show! Here are a few serving suggestions to make this Caribbean Salmon with Pineapple Mango Salsa a complete meal you and your family and friends will enjoy and remember! Here’s a few tips to get the best flavor:
Mangoes: should be firm with a slight give when pressed on the top and have a slight sweet smell.
Pineapples: ready when you can smell that delicious pineapple aroma when you smell the bottom.
Red Onions: after your dice them, soak them in water and a couple teaspoons of white vinegar to pull out the sulfur and tone down the spiciness.
This is a delicious recipe! I made it actually two different ways. Once as the recipe outlines with salmon. Since the Salsa is something I can make extra or make ahead, I also substituted sea bass for the salmon and it worked out quite well! very versatile recipe. Thanks !