Guest Post: Gourmet Club: Blackened Salmon with Mango Salsa

As mentioned previously, I am part of a gourmet club. Recently we had one where the host couple chose a theme of “Starts with S”. All of the food was delicious. I am happy to have Danny back with a guest post for the salmon he made for us that night. Here’s Danny…

Where have I been you ask?  Well it has been quite an exciting year since I last wrote for the Ranting Chef.  Fatherhood has kept me busy and I cannot put into words how much my wife and I love it.  I have always tried to be a good son but now I get to work on being a good parent too.  When I started cooking for myself in my early twenties, I have always steered towards fish and seafood.  I have experimented with cooking all types of fish, from the fish I catch myself such as bluegill, crappie and walleye to the items I can’t catch locally such as swordfish, tuna and even shark.  One of my favorites has turned out to be salmon.  The fact that salmon is so good for you is just the icing on the cake.  When I cook a meal for my mom, this is the meal that she requests and she raves about it for days.  For our most recent Gourmet Party, I decided that I would serve up salmon but try something a little different.  The cool texture of mango salsa coupled with hot blackened fish sounded good but tasted even better.  I look forward to teaching my son his way around the kitchen and can’t wait to get a fishing rod in his hands.  Above all, I will make sure that he supports Catch and Release so someday his children can enjoy fishing as much as we are sure to do.


Blackened Salmon with Mango Salsa

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 servings | Difficulty: easy


  • 4 Wild Salmon Fillets
  • 4 tsp. Lemon Juice
  • Chef Paul Prudhomme’s Blackened Redfish Magic

For Mango Salsa:

  • 2 Mangos (peeled, seeded and diced)
  • 1 Red Onion
  • 2 Cloves of Garlic
  • 2 Tomatoes (diced)
  • 2 tsp. Olive Oil
  • 1 Sprig Cilantro


Prepare the salmon by coating with lemon juice.  Sprinkle with enough Blackened Redfish Magic to coat one or both sides of salmon depending if salmon contains skin.  Grill salmon 6 to 8 minutes per side or put salmon under a broiler for 6 minutes per side.

To prepare Mango Salsa, heat olive oil over medium heat.  Sauté onion until tender.  Stir in garlic, tomatoes and cilantro.  Cook 1-2 minutes.  Mix in diced mangos and serve immediately over Salmon.


Tags: , , , , , , , , , , ,

Categories: Cajun, Fruit, Gourmet Club, Grilled, Guest, kosher, Low Carb, Recipes, Seafood

Author:The Ranting Chef

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8 Comments on “Guest Post: Gourmet Club: Blackened Salmon with Mango Salsa”

  1. May 30, 2013 at 11:10 am #

    The salmon sounds really good.


  2. May 30, 2013 at 12:28 pm #

    Sounds wonderful but a great shame we can’t get blackened redfish magic. Any clues as to what goes in it?


  3. May 30, 2013 at 1:22 pm #



  4. May 30, 2013 at 1:24 pm #

    my hubby does a cilantro puree that is cilantro, orange juice, mangos and adds a little hot green pepper to give a bit of pica.


  5. May 30, 2013 at 2:21 pm #

    Reblogged this on My Meals are on Wheels.


  6. Daniel Liggett
    May 30, 2013 at 2:33 pm #

    I hate to plug websites but here you go Animalcouriers,


  7. May 30, 2013 at 3:32 pm #

    Do you think it would taste alright if I left out the tomatoes? I’m allergic, but the recipe sounds great! 🙂




  1. I Love Me Some Salsa | Rantings of an Amateur Chef - February 26, 2015

    […] Blackened Salmon with Mango Salsa […]


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