Blackened Salmon Bowls with Mango Salsa
These Blackened Salmon Bowls are bold, vibrant, and perfect for a weeknight dinner. Spiced salmon meets fresh mango salsa over rice and beans—easy to make, packed with flavor, and ready in about 30 minutes!
Equipment
Ingredients
For the blackened salmon:
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 2 tsp salt
- 1 tsp black pepper
- 2 lb salmon
- 2 tbsp neutral cooking oil
For the mango salsa:
- 1 serrano or jalapeno, finely chopped (seeds removed for less heat)
- 1 mango, peeled and finely chopped
- 1/4 bunch of cilantro, finely chopped
- 1 tomato, finely chopped
- 1/4 onion, finely chopped
- Juice of 1 lime
- Salt to taste
For assembling:
- Cooked white rice
- Black beans
- Lime wedges
Instructions
- In a small bowl, mix all the spices for the blackened salmon. Rub the seasoning evenly over the salmon fillets, pressing gently so it sticks.
- Heat the oil in a skillet over medium-high heat. Sear the salmon for 3–4 minutes per side, or until it’s blackened on the outside and cooked through and flaky inside.
- While the salmon cooks, make the mango salsa. Combine the mango, tomato, onion, cilantro, serrano, lime juice, and a pinch of salt in a bowl. Toss and taste — adjust seasoning as needed.
- To assemble the bowls, start with a base of white rice. Add black beans, then top with the blackened salmon and a generous spoonful of mango salsa.
- Serve with lime wedges on the side and enjoy!
Notes
- Swap salmon for shrimp or tofu for a twist.
- Use canned black beans for quicker prep—just rinse and heat.
- Make the mango salsa ahead of time for even more flavor.
- Adjust the heat by using more or less serrano/jalapeño.
- Great for meal prep—store ingredients separately and assemble when ready to eat.
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