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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.

Easy Blackened Salmon With Mango Salsa Recipe for Two

Sara
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 505 kcal

Ingredients
 
 

For the Mango Salsa:

  • 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

For the Salmon & Cilantro Lime Rice:

  • 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

For the 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. Ground Cumin
  • 1/4 tsp. dried Oregano

Instructions
 

  • 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 stirred together with a spoon resting in a ceramic bowl on a marbled surface.
  • 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.
  • Make the Rice. Cook your rice according to package directions. Fluff the rice and stir in the lime juice and cilantro.
  • 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). *See note for cooking salmon more.
    Two salmon fillets cooking in a skillet with the crispy skin side up.
  • 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 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.

Notes

*If you want your salmon cooked totally 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.
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!
 

Nutrition

Calories: 505kcalCarbohydrates: 51gProtein: 33gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 78mgSodium: 2197mgPotassium: 1134mgFiber: 5gSugar: 7gVitamin A: 2515IUVitamin C: 35mgCalcium: 77mgIron: 4mg
Keyword blackened salmon mango salsa
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