Name: Blackened Salmon with Mango Salsa and Coconut rice
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 6 oz salmon filets; 2 tbsp salted butter (melted); 1 tbsp smoked paprika; 2 tsp brown sugar; 1 tsp onion powder; 1/2 tsp black pepper; 1/2 tsp dried thyme; 1/2 tsp oregano; 1/2 tsp basil; 1/2 tsp salt; 1/4 tsp cayenne; 1 cup jasmine rice; 1 1/4 cup water; 3/4 cup coconut milk; 1/4 cup cilantro (finely chopped); 1 lime zested; 1 tbsp lime juice; 1/2 tsp salt; 1 cup mango (diced); 1/2 cup red bell pepper (diced); 1 jalapeño (ribs and seeds removed, diced); 3 tbsp red onion (finely chopped); 1/4 cup cilantro (finely chopped); 1 tbsp lime juice

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Juicy blackened salmon with fresh mango salsa is served over creamy coconut lime rice. This is the ultimate 30 minute meal that is tropical, easy, and nutritious!

Blackened salmon is plated with coconut rice and mango salsa and topped with lemon wedges.

If you love salmon recipes, check out this grilled bourbon BBQ glazed salmon, one pan baked salmon with vegetables, or balsamic glazed salmon with strawberry relish.

Table of Contents

What makes this blackened salmon recipe so good

This is a full, well-balanced meal! It’s rare you find a recipe that is fully pieced together. Often times we are left to scramble thinking about sides and veggies. This recipe was written to include a full plate complete with different flavors and colors. Dinner is thought out for you!
It is ready in 30 minutes! This recipe moves quickly, so be sure to have your ingredients out and ready for you (mise en place)! The salmon takes 10 minutes to cook, the rice takes 20, and the mango salsa is chopped in a food processor is seconds! Easy peasy.
It’s loaded with tropical flavor. I love summertime for this reason alone! Tropical flavors add color and lively flavor to your plate. I’ve included mango, jalapeño, bell peppers, and coconut to compliment the blackened salmon recipe.

What is blackened salmon

Blackened fish is a southern classic that originated in the famous New Orleans restaurant, Commanders Palace. Chef Paul Prudhomme fused Creole and Cajun flavors to create this ultra flavorful seasoning blend that would soon become the south’s favorite meal!

Blackened salmon is pan coated and roasted in melted butter and tossed in a mixture of herbs and seasonings which is referred to as blackening seasoning. The milk proteins in the butter get darker as they are heated in the hot pan, giving the salmon a deliciously deep buttery flavor and a perfectly seared surface. This recipe is jam packed with flavor and ultra buttery goodness!

Salmon, rice, coconut milk, mango, and seasoning are displayed individually.

Blackened salmon recipe key ingredients

Salmon– Skin in salmon filets should be no thicker than 2 inches so they will cook quickly. You can discard the skin after you are done cooking, but keeping the skin on while it is pan fried ensures it will remain tender and juicy!

Butter– Since this recipe relies on butter, make sure you get a full flavored salted butter. I love using Tillamook salted butter or Kerrygold salted butter because they are creamy and super flavorful.

Blackened salmon seasoning– The blackened seasoning used on the salmon is loaded with herbs and seasonings that will give major tropical vibes! I included a list below because there’s quite a lot of ingredients and it deserves its own explanation because wow- those flavors are poppin’!

Coconut milk– Full fat coconut milk is used as the ultra creamy base of the rice. I recommend buying a coconut milk that has the least amount of ingredients (it should really only have ONLY coconut milk in it).

Rice– Opt for a fast cooking white rice for this recipe, like Uncle Bens white or jasmine rice. This rice will cook in about 20 minutes, making this an easy 30 minute meal.

Produce– The mango salsa is packed with juicy mango, red bell pepper, jalapeño, lime juice, cilantro, and a drizzle of honey.

Blackened salmon seasoning

This blackened salmon recipe is loaded with flavor because of the blackened salmon seasoning! Here’s a quick list of all the spices and herbs it includes! You can even triple this blackened salmon seasoning recipe to make enough to store for later.

Smoked paprika
Onion powder
Garlic powder
Oregano
Thyme
Basil
Cayenne pepper
Black pepper
Brown sugar
Salt

Salmon is placed on parchment paper and sprinkled with the blackening seasoning.

Chef’s tips

Keep the salmon cold. Melt the butter and keep the salmon in the fridge until you are ready to slice it and brush on the butter. The butter will adhere better to the cold salmon and grab the seasoning better.

Open a window. Since we are using a really hot pan and a whole lotta seasoning, things can get a little smokey, so be sure to open a window and use a fan to better ventilate the kitchen.

Do not move the salmon. Once the salmon is placed in the pan to sear, do not move it. The salmon will stick to the pn at first, then release once it is perfectly pan seared. You don’t want to ruin a good pan sear by moving your meat around in the pan.

Use a cast iron pan. Nothing compares to the perfect pan sear a well seasoned cast iron will give. I recommend using a cast iron for this recipe because they can get really hot and are heated evenly, ensuring this blackened salmon recipe will have the perfect pan sear!

Cook in this order: Rice, salsa, blackened salmon.

Mise en place- gather all your ingredients and cooking tools. Melt the butter, combine the seasonings for the blackened salmon seasoning.

Get the rice set up so you can cover the pot with a lid and let it simmer while you cook the rest. Place a large pan over medium heat and allow it to get hot.

Next, use a food processor to quickly chop the produce for the mango salsa (or hand cut, whichever works for you!). Place the mango salsa in the fridge.

Lastly, prepare the salmon and throw it in the hot pan- this will only take 10 minutes to cook!

Blackened salmon is plated on parchment paper and topped with cilantro and lemon wedges.

How to make blackened salmon

Place a large pan over medium heat. Combine the blackened salmon seasoning in a small bowl and set it to the side. Melt the butter in a small bowl.
Remove the salmon from the fridge and slice it into 2 inch filets. Brush the butter onto the salmon, then generously sprinkle the filets with the blackened salmon seasoning. Pat the seasoning onto the salmon so it sticks well.
Place the salmon into the pan skin side up. Sear the salmon for 5 minutes. Grab the salmon filets with a pair of tongs and flip it so it is skin side down. Sear the salmon filet for another 5 minutes.

Blackened salmon is pan seared in a cast iron

Store and reheat

To store

Place this blackened salmon recipe in an airtight container in the fridge for up to 2 days. I recommend storing the blackened salmon, coconut rice, and mango salsa in separate containers since the coconut rice can last in the fridge for up to 5 days.

To reheat

Place the salmon in the oven at 300 degrees for 5 minutes until it is heated through or on the stovetop on medium low heat. The coconut milk can be reheated in the microwave for 1-2 minutes.

What to serve with this blackened salmon recipe

This recipe is the whole kit and caboodle, so I recommend making a delicious and refreshing drinks and salads to go with it!

Salmon is flaked with a fork to show the tender, juicy texture.

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