The Corkline

Blackened Copper River Salmon with Tropical Salsa

Recipe by Dennis Deaver, Orca Adventure Lodge

Continuing our time with the chefs at Orca Adventure Lodge, Chef Dennis Deaver prepared a stunning Blackened Salmon & Tropical Salsa, masterfully blending sweet and savory. Check out the full recipe below, and be sure to let us know if you give it a try!

Recipe amounts below yield 8 servings, change amounts as needed. Extra blackening seasoning can be saved in refrigerator for later use.

Ingredients

• 1 Copper River Sockeye salmon fillet cut into 8 equal portions
• Olive oil

For Salsa

• 1/2 bunch cilantro, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 jalapeño, finely chopped
• 1 mango, diced
• 1 cup fresh pineapple, diced
• 1/2 cup chives
• 1 fresh squeezed lemon
• 1/4 cup mango purée

For Blackening Seasoning

• 1/4 cup oregano
• 2 tbs smoked paprika
• 2 tbs ground ancho chili
• 1 tbs garlic powder
• 3/4 tsp salt
• 2 tbs cayanne pepper
• 1 tbs thyme
• 1 tbs basil leaf, finely chopped

Instructions (read directions thoroughly before cooking)

• Pat salmon dry and sprinkle with salt and pepper on both sides, preheat oven to 400° F
• Mix salsa ingredients and blackening seasoning ingredients in separate bowls
• Coat flesh-side of salmon with blackening seasoning
• Sear flesh-side of salmon 1-2 minutes in hot pan with oil
• Transfer to foil-lined sheet pan, skin-side down
• Cook in oven for 4-5 minutes or until fully cooked
• Top blackened salmon with salsa, pair with preferred salmon pairing and enjoy!

Click the button below to download our recipe card with these instructions.

Blackened Salmon with Tropical Salsa