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

Blackened Salmon with Mango Salsa and Coconut rice

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

Course Main Course
Cuisine American
Keyword blackened salmon
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 357 kcal
Author sherry brubaker


Blackened salmon

  • 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

Coconut lime rice

  • 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

Mango salsa

  • 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


  1. Combine the water, coconut milk, cilantro, lime zest, salt, and lime juice in a pot and bring it to a boil over high heat. Add the jasmine rice and cook according to package instructions. Remove it from the heat and set it to the side when it is done cooking.

    Coconut rice is made in one pot with jasmine rice, cilantro, lime juice, and water.
  2. Place a cast iron or heavy bottom pan over medium heat. Brush the salmon fillets with the melted butter on both sides.

    A brush slathers the salmon in melted butter ontop of parchment paper.
  3. Combine the paprika, brown sugar, onion powder, black pepper, thyme, oregano, basil, salt, and cayenne in a small bowl and whisk well. Sprinkle the seasoning on to the salmon fillets (on both sides if using skinless fillets). Pat the seasoning onto the fillets to help it adhere to the butter.

    Salmon filets are plated on parchment paper and brushed with butter and blackening seasoning.
  4. Place the salmon fillets in the pan (be sure not to move them once they are placed in the pan) and sear for 4 minutes. Carefully flip the fillets over and sear for another 4 minutes. Remove them from the pan and place them to the side.

    Salmon is pan seared in a hot cast iron until it is blackened.
  5. Combine the mango, bell pepper, jalapeño, cilantro, red onion, and lime juice in a bowl and stir until it is mixed well.

    Mango salsa is made with red onion, cilantro, mango, and red pepper.
  6. Plate the blackened salmon with the coconut rice and mango salsa. Mangia!

    Blackened salmon is plated on a plate with coconut rice, and mango salsa.
Nutrition Facts
Blackened Salmon with Mango Salsa and Coconut rice
Amount Per Serving
Calories 357 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 16mg5%
Sodium 648mg28%
Potassium 358mg10%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 9g10%
Protein 5g10%
Vitamin A 2306IU46%
Vitamin C 47mg57%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.