Directions

1. Make the mojo: Take half of the chopped pineapple (½ cup) and char it in a dry hot skillet or grill pan over medium-high heat for 2–3 minutes per side until it has grill marks. Let cool slightly. In a food processor or blender, combine the fresh pineapple, charred pineapple, cilantro, lime juice, orange juice, garlic, jalapeño, cumin, salt, and pepper. Pulse until it forms a coarse purée. With the motor running, drizzle in the olive oil until incorporated. Set aside. (Mojo can be made up to one day ahead and refrigerated.)

2. Make the spice blend: In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, dried thyme, dried oregano, cayenne, salt, and black pepper. Set aside.

3. Prepare the salmon: Pat the salmon fillets completely dry with a paper towel. (This is essential for achieving a good blackened crust.) Coat both sides of each fillet evenly with the spice blend, pressing it gently into the flesh.

4. Cook the salmon: Place a heavy-bottomed skillet (cast iron works best) over medium-high heat and add the 1 tablespoon of olive oil. Heat until the oil is shimmering and almost smoking. Carefully place the salmon fillets in the pan, presentation side down (skin-side down if using skin-on). Cook undisturbed for 4–5 minutes, until the spice forms a dark, crispy crust. Flip carefully with a spatula and cook for another 3–5 minutes for medium (center slightly translucent) or 5–6 minutes for well-done. The internal temperature should reach 140°F–145°F.

5. Rest and serve: Remove the salmon from the pan and let rest for 2 minutes. Place each fillet on a plate, drizzle generously with the pineapple cilantro mojo, and garnish with extra fresh cilantro or a lime wedge if desired.