Blackened Cajun VooDoo Salmon with Char-Grilled Pineapple and Red Pepper Salsa

Goose Tale

This very healthy recipe plays the medium spicy heat of Savvy Goose’s Cajun VooDoo seasoning on the blackened salmon against the cool and refreshing Char-Grilled Pineapple Salsa. A perfect match!


For the Pineapple Salsa

1  red bell pepper, core and cut into 1″ wide panels

1/2  fresh pineapple, peeled, cored and sliced 1/2″ thick panels

1/2 cup red onion, cut into fine 1″ long slivers

1/4 cup cilantro, chopped

1 tablespoon jalapeno, minced

1 teaspoon garlic, minced

1/2 lime, juiced

1 tablespoon sesame oil

1 tablespoon honey

1/2 teaspoon Savvy Goose Smoked Grilling Seasoning

As needed non-stick vegetable spray

For the Salmon

2 – 8 ounce salmon fillets, boneless and skinless

1/4 cup  clarified butter or vegetable oil

3 tablespoons  Savvy Goose Cajun VooDoo Seasoning


Prep time: 25 minutes
Cook Time: 10 minutes

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For the Pineapple Salsa

  1. Over a medium high temperature grooved griddle or char-grill, once hot, spray first with a non-stick vegetable spray then sear both the pineapple and red bell pepper pieces  on BOTH sides until you have some char-marks on both. Remove and chill before proceeding
  2. Once chilled, cut the pineapple and red bell pepper pieces into 1/4″ to 1/2″ pieces and place in a mixing bowl/
  3. Add all remaining ingredients for the salsa and mix well.
  4. Keep chilled.

For the Salmon

  1. Pre-heat a cast iron or non-stick skillet to medium high heat.
  2. Brush BOTH sides of each salmon fillet liberally with the melted, clarified butter (or vegetable oil).
  3. Coat BOTH sides of the buttered fillets LIBERALLY with the 3 tablespoons of Savvy Goose Cajun VooDoo Seasoning. (Be generous!)
  4. Spray the hot skillet with non-stick vegetable spray and place the fillets (former skin side up) on the skillet.
  6. “Blacken” on BOTH sides which will require approximately 3 to 5 minutes PER SIDE, depending on their thickness.
  7. Test for doneness by making a small incision into the thickest part of one of the fillets while carefully separating the flesh. A fully cooked piece of salmon will be firm, fully opaque pink and flake apart.
  8. Once the salmon fillets are cooked, plate the salmon in a presentation of your choice and add a generous portion of the Pineapple Salsa on top. (See our Video for more helpful recipe information and plate up ideas!)

Savvy note: The best pan to choose for this recipe is a WELL SEASONED cast iron skillet. Failing that, the second choice would be a seasoned steel skillet followed by a seasoned stainless steel skillet and lastly, a non-stick (Teflon type) pan.