clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon with Mango Salsa

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: American


Blackened salmon served over cilantro lime rice with mango and jalapeno salsa.


  • 2 6-8 ounce salmon filets, skin removed
  • 23 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
  • 34 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
  • 45 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


  1. 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.
  2. Combine mango jalapeno salsa ingredients in a small bowl, stir to mix, and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.