Name: Pan-Seared Salmon with Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 salmon fillets, skin on (about 6 oz each); 1 tbsp neutral oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp butter; 1 ripe mango, diced; 1/2 cucumber, diced; 1/4 red onion, finely diced; 1 small jalapeño, seeded and minced; Juice of 1 lime; 2 tbsp chopped cilantro; Pinch of salt

Mise en place

Before you start

Take the salmon out of the fridge 15 minutes before cooking
Dice the mango, cucumber and onion
Pat the salmon skin very dry

Step by step

Method

Make the salsa: combine the mango, cucumber, onion, jalapeño, lime juice, cilantro and salt. Set aside.
Season the salmon all over with salt and pepper.
Heat the oil in a large skillet over medium-high heat until shimmering.
Lay the fillets in skin side down and press gently for 10 seconds so the skin stays flat. Cook for 5–6 minutes without moving them, until the skin is crisp and the flesh is opaque two-thirds of the way up.
Flip, add the butter and cook 1–2 minutes more, basting with the butter.
Serve skin side up with a generous spoonful of salsa.

Notes & tips

Salmon is done at 125°F for medium; it keeps cooking as it rests.
Swap the mango for peach or pineapple in summer.

Pan-Seared Salmon with Mango Salsa

Before you start

Method

Notes & tips

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