| Cooking time | 35 minutes |
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Combine first five ingredients in a bowl & mix well, then gently fold in the chopped fresh herbs.
Taste test, season with salt, set aside. Wrapped tight & refrigerated, will hold for two days.
Rinse fillets & pat dry. Feel around & remove any found bones. With a very sharp knife, carefully score the skin a couple times so it doesnât curl up while cooking. (Note: At this time preheat your oven to 375F degrees.)
In a shallow bowl mix together chili, cumin, salt & pepper, for dredging. (Pro Tip: For a more aromatic seasoning blend, try adding a bit of ground dried thyme.)
Rub salmon fillets with oil & dredge only the flesh side in the blackening seasoning.
Using a large cast-iron pan lightly oiled & preheated well over medium-high heat, sear the salmon (season side down) undisturbed for aprx 1 min, per side. For best results, try to only flip once. (Note: It will get smoky, so make sure you have adequate ventilation.)
Transfer to your preheated oven & let cook through, aprx 5 mins depending on thickness.
Rest for 1 min, serve on a large platter or on individual plates, then spoon over the pineapple salsa. (Pro Tip: Round out this is a la carte dish with a light salad or some dirty rice.)
