Name: Easy Blackened Salmon With Mango Salsa Recipe for Two
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup chopped Mango (fresh or canned); 1/2 medium Avocado (diced); 2 tbsp. finely chopped Red Onion; 1 tbsp. finely chopped Fresh Jalapeño (optional); 1 tbsp. finely chopped Cilantro; 1 tsp. Fresh Lime Juice; pinch Salt (to taste); 10 oz. Salmon Fillets ((cut into two 5 oz. fillets)); 2 1/2 tsp. Blackened Seasoning (recipe below, or use store-bouht); 2 tsp. Olive Oil (plus more for drizzling the salmon); 1/2 cup Dry White Rice; 2 tsp. Fresh Lime Juice; 1 tbsp. finely chopped Cilantro; 1/2 tsp. Smoked Paprika; 1/2 tsp. Kosher Salt; 1/4 tsp. Onion Powder (`); 1/4 tsp. Garlic Powder; 1/4 tsp. dried Thyme; 1/4 tsp. Cayenne Pepper; 1/4 tsp. freshly cracked Black Pepper; 1/4 tsp. Ground Cumin; 1/4 tsp. dried Oregano

Servings: 2 | Total Time: 30 minutes

Some dinners just make you feel good. Like, genuinely good. This blackened salmon with (slightly) spicy mango avocado salsa is one of meals that manages to be fresh, bright, and packed with flavor, but doesn’t make you feel like you’re trying too hard or missing out on anything. It comes together in about 30 minutes, it’s beautiful, and every single bite just works.

So there’s blackened salmon fillets, a juicy mango salsa mixed with avocado, red onion, cilantro, and lime juice that you’re going to want to eat with a spoon, and cilantro lime rice that ties everything together. It’s the kind of weeknight dinner that makes you feel like you really have your life together. 😄 It’s a keeper, I promise.

A flaked blackened salmon filet on top of a bed of rice and covered in mango avocado salsa resting on a ceramic plate with a fork near it.

I develop and photograph small batch recipes that are designed to make 2-3 servings, and this salmon recipe is no exception. If you want to meal prep, feel free to double or triple the recipe to have leftovers on hand throughout the week! This recipe is also customizable: you can use trout instead of salmon (it’s cheaper and still delicious), and swap up the mango for pineapple, cook the rice in coconut milk, etc. Here are some notes on the ingredients I use for my recipe:

Ingredients

For the Mango Avocado Salsa:

1/2 cup chopped Mango
1/2 medium Avocado, diced
2 tbsp. finely chopped Red Onion
1 tbsp. finely chopped Fresh Jalapeño (optional)
1 tbsp. finely chopped Cilantro
1 tsp. Fresh Lime Juice
pinch of Salt, to taste

For the Salmon & Cilantro Lime Rice:

(2) 5 oz. Salmon Fillets
2 1/2 tsp. Blackened Seasoning
2 tsp. Olive Oil
1/2 cup Dry White Rice
2 tsp. Fresh Lime Juice
1 tbsp. finely chopped Cilantro

For the Small Batch Blackened Seasoning:

1/2 tsp. Smoked Paprika
1/2 tsp. Kosher Salt
1/4 tsp. Onion Powder
1/4 tsp Garlic Powder
1/4 tsp. dried Thyme
1/4 tsp. Cayenne Pepper
1/4 tsp. freshly cracked Black Pepper
1/4 tsp. Cumin
1/4 tsp. dried Oregano

Ingredients needed to make a mango avocado salsa to put on top of salmon all laid out on a marbled surface and individually labeled.

Ingredient Notes

Salmon: It can be pricey, I know. Two 4-5 oz. fillets will probably run you around $9 right now. For a less expensive option, look for trout. It looks very similar to salmon, still tastes great, and is about half the price. I get a huge fillet of it at Costco, then cut it into smaller portions and freeze them so I have some on hand! Skin-on or skinless both work here.
Blackened Seasoning: I have a well-stocked spice cabinet (shocking, I know), so I make my small batch blackened seasoning from scratch. It makes about 2 3/4 tsp. of seasoning; use it all! You can easily find blackened seasoning at the store though if you’re not into making it at home! I also use it in these Blackened Salmon Tacos. They’re so good.
Mango: Fresh mango is obviously amazing if you can find it. Tbh, I couldn’t find fresh, ripe mangoes when I wanted to test and photograph this recipe, so I grabbed a $3 can of diced mangoes and called it a day. It totally works, and you can use leftover mangoes in smoothies or frozen margaritas. 🙂
Avocado: This recipe uses half of a medium avocado. Ideally, it should be in that “sweet spot” of ripe and firm enough to hold its shape in the salsa. You can totally use the whole thing if you’re an avocado person, or save the other half to make the sauce for these Baked Ground Turkey & Black Bean Tacos (they’re SO popular!), or as a topping on these Chicken Fajita Bowls.
Cilantro Lime Rice: This is so easy to make! Cook your rice according to package directions, then stir in some fresh lime juice and cilantro as you fluff it. If you have a packaged, microwavable rice that you’d rather use, please do! I’m all about convenience, as long as it still tastes good. 🙂 I use long grain white rice, but Basmati, brown, or Jasmine rice would all be amazing ihn this.
Red Onion: I love the bite red onion brings to this salsa. If you want to mellow that out, soak the chopped onion in ice water for 10-15 minutes before mixing it into the salsa.
Jalapeño: The heat in jalapeños can vary, so start with just a little and work your way up to adding more based on your taste. Or leave it out if it’s not your thing!

Directions

Step One: Make the mango salsa. In a medium mixing bowl, combine the mango, avocado, red onion, jalapeño (if using), cilantro, and lime juice. Season with a pinch of salt, stir, and set aside. The longer it sits, the better it gets!

Mango avocado salsa with jalapeno and red onion ingredients separated into piles in a ceramic bowl on a marbled surface.

Mango avocado salsa with jalapeno and red onion stirred together with a spoon resting in a ceramic bowl on a marbled surface.

Step Two: Prep the Salmon. In a small bowl, combine the blackened seasoning ingredients, and stir until blended. Use a paper towel to pat the salmon totally dry. For skinless salmon fillets, season the salmon over the entire surface. If your salmon has skin on the bottom, only season the flesh. Drizzle the seasoned salmon with a little olive oil, and set it aside to rest at room temperature for about ten minutes while you make the rice.

Two salmon fillets seasoned with homemade blackened seasoning resting on a red ceramic plate.

Step Three: Make the Rice. Cook your rice according to package directions. Fluff the rice and stir in the lime juice and cilantro.

My Rice Method: For my rice, I use 1/2 cup dry long grain white rice, rinse it twice with cold water directly in the pot until the water is clear, then pour one cup of clean water into the pot and season it with a pinch of salt and about a teaspoon of butter, then bring it to a boil / turn it down to “low” and cook until it’s done!

Step Four: Cook the Salmon. Drizzle two teaspoons of olive oil in a large, nonstick pan, and set it over medium heat. Cook the salmon, skin side down, for 4-5 minutes until they easily release from the pan, and the skin is crispy. Flip and cook for another 2-3 minutes until the flesh side is browned and crispy. This will cook it to about medium, depending on the thickness of your fillets. Transfer them to a plate and tent with foil for 5 minutes (it will continue cooking slightly as it rests). (Note: If you want your salmon cooked through, turn the heat down to medium-low, flip the fillets back to skin-side-down and cover the pan with a lid. Cook for another 2-3 minutes, or until it’s cooked to your preference.)

Two salmon fillets cooking in a skillet with the crispy skin side up.

Step Five: Serve. Divide the cilantro lime rice between two plates, followed by the cooked salmon fillets. Divide the mango avocado salsa over the top of the salmon and rice, and serve immediately.

A salmon filet resting on a ceramic plate with rice and mango avocado salsa on top of it. Another bowl and an avocado are in the background.

Recipe Tips & Tricks

Pat the salmon super dry. This helps the seasoning stick, and helps the salmon get a little crispy. Any moisture on the surface will steam the fish instead of sear it.
Don’t touch the salmon while it’s cooking. Each filet will easily release from the nonstick pan once it’s ready! Moving it before could tear the surface of it.
Make the salsa first, for real. The ingredients get a chance to kind of hang out and blend together while you make everything else.
Always adjust to taste. More cilantro in your rice? Do it. Really love avocado? Throw the whole thing in the salsa. You can always make this recipe as written to start, then make your own adjustments next time, too! Cooking is fun and creative, so lean into making it the way you love it. 🧡

Make it Yours!

Swap the salmon for trout! I already mentioned this above, but it’s worth repeating! Half the price, just as delicious.
Use pineapple instead of mango for a different kind of tropical sweetness.
Cook the rice in coconut milk instead of water for a richer, slightly sweet and super creamy coconut rice that leans more into that tropical vibe. SO good.
Add black beans to the salsa for extra texture and heartiness.
Make it a bowl! Use the rice as a base and build everything right on top of it. Add more toppings or even a spicy sauce!
Not into cilantro? Don’t use it! The salsa is still great without it!

Seriously, make these yours. Use this recipe as a guide the first time, then adjust any ingredients or measurements to fit your preferences. I LOVE this version, but you have full freedom to customize it! And if you’re into small batch recipes, sign up for my newsletter! I share fun, fresh small batch recipes with you every single week!

How to Store & Reheat Leftovers

Refrigerator: Store the salmon, salsa, and rice separately in airtight containers in the fridge for up to 3 days. (Keeping them separate means nothing gets soggy and everything reheats better!)

Freezer (Salmon & Rice Only): Wrap individual salmon fillets tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months. The cilantro lime rice can be frozen in a zip-lock bag for up to a month; press it flat before freezing for easy storage and quick reheating. (The mango avocado salsa doesn’t freeze well because the avocado gets watery and sad, so make that fresh.)

Meal Prep: Double or triple the salmon and rice, and make a fresh batch of salsa every 2-3 days so it stays bright and vibrant. It makes a great lunch bowl situation throughout the week!

Reheat: Warm the salmon gently in a skillet over medium-low heat for a few minutes, or in the oven at 300°F for about 10 minutes until just warmed through. Avoid the microwave if you can; it tends to dry out the salmon. Rice reheats great in the microwave with a splash of water to keep it fluffy. Pull the salsa straight from the fridge and serve it cold right on top!

A blackened salmon filet on top of a bed of rice and covered in mango avocado salsa resting on a ceramic plate with a fork near it.

If you make this blackened salmon with mango avocado salsa, I really think you’re going to love it. It’s one of those 30 minute recipes that looks impressive, tastes soooo good, and somehow comes together on a busy Tuesday night without a ton of effort, which is exactly the kind of dinner I’m always chasing. I hope it makes it into your regular rotation and is a new favorite! If you make it, please leave a comment and a star rating below! It genuinely means so much and helps other people find my recipes. You can also tag me on Instagram @aflavorjournal so I can see what you’re making! 🙌

xx Sara