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Blackened Salmon with Mango Mojo

blackened salmon with mango mojo



1 T dried oregano

1 T sweet smoked paprika

3 garlic cloves, crushed

¼ C extra virgin olive oil

1kg standard (or pinboned) salmon fillet, skin off

2 T neutral oil

Salt and pepper

Mango Mojo

¼ C extra virgin olive oil

1 small red onion, thinly sliced

1 mango, cut into cubes

400g can black beans, drained, rinsed (optional)

1 bunch coriander, leaves roughly chopped

Zest and juice of 2 limes

Extra coriander and lime halves, to serve



  1. Preheat the oven to 180°C.
  2. Place the oregano, paprika, garlic and olive oil in a bowl and season. Place the salmon on a chopping board and rub the marinade into the topside of the fish.
  3. Place the neutral oil in a flameproof, non-stick roasting pan over high heat. Warm for 1-2 minutes until the oil is smoking, then add the salmon, marinade-side down, and cook for 5-6 minutes until the flesh has blackened. Season the other side of the salmon then transfer to the oven. Bake for 10 minutes or until just cooked, but still a little rare in the centre.
  4. For the mango mojo, place all the ingredients in a bowl and season, then toss to combine. Set aside.
  5. Invert the salmon onto a platter and top with mango mojo. Serve with extra coriander leaves and lime halves.


Serves 4.

Recipe adapted from


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