When you’re looking for an easy and flavorful meal for dinner, try this smokey, spicy blackened salmon with a sweet, tangy mango rum sauce!
As I mentioned last week, mango season is in full swing here in Miami. I recently made these Mango Pancakes which were a hit at brunch. This time, I wanted to make something with mango for dinner.
A few months ago, I made Brown Sugar Chili-Rubbed Salmon which gave salmon a healthy kick of spicy and sweet. A recipe from one of my favorite bloggers, Andie Mitchell. Her cookbook Eating In The Middle is so AMAZE. Have you seen it or gotten a copy yet? I promise you’ll love it!
Using similar ingredients as the brown sugar chili rubbed salmon, I made this blackened salmon and topped it with a tangy mango rum sauce.
No, you won’t get drunk from the mango rum sauce. Unless you want to. In which case, make sure to leave the rum bottle nearby so you can drink as you cook. HA! Just kidding. Maybe.
Instead this sweet, tangy mango rum sauce lightens the smokey, spicy flavor of the blackened salmon. Seriously, this has to be my favorite way to make salmon.
Don’t you just love the whole sweet and salty mix in food? I do too!
I should’ve named this blog – Hola Sweet Spice. But then that would make me a Spice Girl. Hmmm. “If you wanna cook good food, you better get with this blog…” I’ll stop now. #BadJokesByJamie
If you like your salmon spicy, add less mango rum sauce on top of your salmon. This blackened salmon is such a simple dinner which is perfect for those busy weeknights.
You will be surprised just how easy it is to make this dish once you get your hands on a mango!
Hope you love it!This Blackened Salmon with Mango Rum Sauce is to die for!Click To Tweet
- 4 salmon filets 5 oz each
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 mango peeled pit removed, and diced
- 1 cup naranja agria sour orange
- 2 tablespoons honey
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 2 tablespoons spiced rum
Add mango, sour orange, honey, cornstarch, cold water, and rum in a food processor or blender. Puree until smooth.
In a saucepan, pour mixture and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Set aside until ready to use.
Combine the paprika, cayenne, chili powder, cumin, oregano, salt and pepper in a small bowl. Lay the salmon filets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it into the flesh on all sides.
In a 12-inch non-stick skillet set over medium-high heat, heat 1 tablespoon of oil. Add 2 of the salmon filets (skin side up, if they have skin on) and cook, undisturbed, until their undersides are crisp and just beginning to blacken, about 4 minutes. Flip the filets and cook until the fish feels firm to the touch, 4 minutes more. Transfer to a warm plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets of salmon. Set the salmon aside.
Divide the salmon filets among 4 plates and spread 2 tablespoons of mango rum sauce over each. Serve.
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