Pan-seared salmon with mango and jalapeno salsa is a fresh and delicious recipe that is very simple and easy to make. This recipe features blackened, pan-seared salmon served over cilantro lime rice and topped with homemade mango salsa.
The salsa is made with finely chopped fresh mango, diced Roma tomato, diced jalapeno, fresh cilantro, red onion, and plenty of lime juice. It’s a fantastic blend of sweet, savory, and fresh flavors that are perfect for summer!
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Blackened salmon served over cilantro lime rice with mango and jalapeno salsa.
- 2 6-8 ounce salmon filets, skin removed
- 2–3 tablespoons blackening seasoning (old bay or make your own with ingredients below)
- 1 tablespoon olive oil
Cilantro lime rice
- 1 cup long grain, jasmine, or basmati rice, uncooked
- 2 teaspoons extra virgin olive oil
- 3–4 tablespoons very finely chopped cilantro, stems included
- 1/2 lime, juice squeezed
- salt, to taste
Jalapeno mango salsa
- 1 diced mango (about 3/4 cup)
- 1/2 cup packed cilantro leaves, chopped
- 1 roma tomato, diced
- 1/2 medium red onion, diced
- 1 lime, juice squeezed
- 4–5 slices fresh jalapeno, diced
homemade blackening seasoning (makes 6 tablespoons)
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon salt
- If making your own blackening seasoning, combine all ingredients in a small bowl or container and mix to incorporate. This recipe makes 6 tablespoons so you will have plenty extra.
- Combine mango jalapeno salsa ingredients in a small bowl, stir to mix, and set aside.
- Generously season each salmon filet with blackening seasoning until fully coated on all sides. Note, store-bought blackening seasoning tends to be salty. If you’re salt sensitive, I’d recommend using a thin dusting. Squeeze a little lime juice over each side of each filet and rub it in.
- Heat 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Once hot, sear salmon for 3-4 minutes per side, flipping once, for medium. Sear for 4-5 minutes per side if you prefer your salmon more flakey and well done. Do not move, prod, or poke salmon while cooking. Leave it alone to let a crust form.
- Meanwhile, cook the rice according to the instructions on the package. Let rest covered for 5 minutes after it has been removed from the heat.
- With the rice still in the saucepan, fluff the rice using a fork. Add olive oil and season with salt, to taste. Toss to mix. Add cilantro and lime juice. Toss until cilantro is evenly distributed. Transfer to a bowl and serve immediately. Add additional lime juice (or zest), cilantro, or salt as needed.
- Serve salmon over a bed of rice topped with mango salsa. Serve with extra lime wedges if desired.
This recipe works best in a cast iron skillet. You can alternatively grill the salmon for 3-4 minutes per side on medium-high heat. Just be sure to grease the grates well to ensure it doesn’t stick.