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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 - easy to make, packed with flavor, and ready in about 30 minutes!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Latin American, Mexican
Keyword: mango salsa, salmon
Servings: 4

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
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 2 lb salmon (skin-on or skinless)
  • 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 white onion finely chopped
  • Juice of 1-2 limes (depending on how juicy they are)
  • Salt to taste

For assembling:

  • Cooked white rice
  • Lime wedges
  • Sliced avocado

Instructions

  • Make the mango salsa by combining the mango, tomato, onion, cilantro, serrano, lime juice, and a pinch of salt in a bowl. Toss and taste - adjust seasoning as needed, then set aside.
  • 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.
  • If searing skin-on salmon: Place the salmon skin-side down, press gently for 10–15 seconds to prevent curling, and cook undisturbed 4–5 minutes until the skin is deeply crisp; flip and cook about 2 minutes more just until just cooked through and still juicy. If your salmon fillets are thick, make sure to sear off the sides for 15-20 seconds each to ensure everything cooks evenly.
  • If searing skinless salmon: Place the seasoned salmon in the skillet and sear undisturbed for 3–4 minutes to form a dark crust, then flip and cook another 2–3 minutes until just cooked through but still juicy in the center.
  • To assemble the bowls, start with a base of white rice, then top with the blackened salmon and a generous spoonful of mango salsa.
  • Serve with lime wedges and sliced avocado on the side and enjoy!

Notes

  • Swap salmon for shrimp or tofu for a twist.
  • 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.