The Corkline

Chef Dennis's Blackened Salmon and Tropical Salsa

Published December 8th, 2022 by Copper River Salmon

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.


    • 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

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