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Crispy Skin Pan-Seared Salmon Recipe with Easy Zesty Avocado Mango Salsa

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A quick and easy recipe featuring crispy skin pan-seared salmon paired with a fresh, zesty avocado mango salsa. Perfect for busy nights or impressing guests with minimal effort.

Ingredients

Scale
  • 2 skin-on salmon fillets, about 6 ounces (170g) each, preferably wild-caught
  • Salt and pepper, to season
  • 1 tablespoon olive oil or avocado oil, for searing
  • 1 cup diced ripe mango (Ataulfo or Haden recommended)
  • 1 medium ripe avocado, diced
  • 2 tablespoons finely chopped red onion or shallots
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional)
  • 1 tablespoon freshly squeezed lime juice
  • Salt, to taste for salsa
  • 1 teaspoon honey or agave syrup (optional)

Instructions

  1. Prepare the salsa: In a medium bowl, combine diced mango, avocado, chopped red onion, cilantro, and minced jalapeño if using. Add fresh lime juice, a pinch of salt, and a teaspoon of honey. Gently toss everything together and set aside to let the flavors mingle.
  2. Pat the salmon dry thoroughly with paper towels to remove moisture.
  3. Season the salmon fillets generously with salt and pepper on both sides.
  4. Heat a non-stick or cast iron skillet over medium-high heat and add about 1 tablespoon of avocado oil. Heat until shimmering but not smoking.
  5. Place the salmon fillets skin-side down in the hot pan. Press gently with a spatula for about 10 seconds to prevent curling.
  6. Leave the fillets undisturbed for 5-7 minutes until the skin is golden brown and crispy. Do not move them too soon.
  7. Flip the salmon and cook the flesh side for 2-3 minutes until opaque and cooked through but still moist inside.
  8. Remove the salmon from heat and let rest for 2 minutes to allow juices to redistribute.
  9. Serve the salmon with generous spoonfuls of the avocado mango salsa on top or on the side. Garnish with extra cilantro or lime wedges if desired.

Notes

Pat salmon skin dry before cooking to ensure crispiness. Use avocado oil or grapeseed oil for a high smoke point. Press fillets gently when placing skin-side down to prevent curling. Do not flip too early; wait until skin releases easily. Salsa can be made ahead and chilled; add extra lime juice before serving to maintain freshness. Leftover salmon should be reheated gently to avoid soggy skin.

Nutrition

Keywords: salmon, pan-seared salmon, crispy skin salmon, avocado mango salsa, quick dinner, healthy seafood, easy salmon recipe

Find it online: https://avabowls.com/crispy-skin-pan-seared-salmon-recipe-with-easy-zesty-avocado-mango-salsa/