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25-Minute Blackened Salmon & Mango Salsa

Sweet heat, weeknight speed: blackened salmon fillets with a smoky spice crust, topped with fresh mango salsa and served over rice — 25 minutes, one skillet, about 37g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6 oz each, skin-on or skinless
  • 1 tablespoon olive oil plus more for the pan
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper reduce to 1/4 teaspoon for mild
  • 1 1/4 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
For the mango salsa
  • 1 large ripe mango diced
  • 1/2 red bell pepper finely diced
  • 1/4 small red onion finely diced
  • 1/4 cup chopped fresh cilantro plus more for serving
  • 1/2 small jalapeño seeded and minced (optional)
  • Juice of 1 lime about 2 tablespoons
  • 1/2 teaspoon kosher salt from the measured amount above
For serving
  • 3 cups cooked rice plain jasmine or coconut rice (about 1 cup uncooked)
  • Lime wedges

Equipment

  • Large heavy skillet (cast iron preferred) or stainless skillet
  • Fish spatula
  • Instant-read thermometer

Method
 

  1. If you're making rice fresh, get it going now — cook 1 cup jasmine rice according to package directions (or simmer in light coconut milk for coconut rice). It'll finish right as the salmon comes off the heat.
  2. In a medium bowl, toss the mango, bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and 1/2 teaspoon of the salt. Set aside — the flavors meld while the salmon cooks.
  3. Pat the fillets very dry with paper towels — a dry surface is what builds the crust. Rub with the olive oil, then coat all sides with the paprika, garlic powder, onion powder, thyme, oregano, cayenne, remaining 3/4 teaspoon salt, and pepper, pressing to adhere.
  4. Heat a thin film of oil in a large cast-iron skillet over medium-high until it just starts to smoke. Lay the fillets in presentation-side down and press gently for 10 seconds. Sear undisturbed 5–6 minutes, until a dark, crackly crust forms.
  5. Flip carefully with a fish spatula and cook 3–4 minutes more, until the salmon registers 145°F at the thickest point and flakes easily.
  6. Rest the fillets 2 minutes — the carryover heat finishes the centers. Spoon the mango salsa generously over each fillet and serve over rice with lime wedges and extra cilantro.

Notes

Food safety: Salmon to 145°F. The hot-skillet sear is the 25-minute enabler — no oven, no sauce to simmer. Salsa made while the salmon cooks. Leftovers 3 days refrigerated. Dairy-free as written. Protein ~37g/serving estimated from USDA FoodData Central; not lab-tested.