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Blackened Salmon Bowls Recipe with Mango Avocado Salsa

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A quick and flavorful blackened salmon bowl paired with a fresh mango avocado salsa, perfect for a nourishing and vibrant meal.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 oz (170g) each (wild-caught recommended)
  • 1 tablespoon olive oil or avocado oil (for searing)
  • Blackened seasoning blend: 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon salt,…
  • 1 ripe mango, diced
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Juice of 1 lime
  • 1 jalapeño, seeded and minced (adjust to heat preference)
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked rice (white, brown, or jasmine) or quinoa
  • Optional: baby spinach or mixed greens for extra veggies

Instructions

  1. Prepare the blackened seasoning by mixing smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl.
  2. Pat salmon fillets dry with paper towels and rub both sides generously with the blackened seasoning. Let rest for 10 minutes at room temperature.
  3. In a medium bowl, combine diced mango, avocado, red onion, chopped cilantro, and minced jalapeño. Add lime juice and gently toss. Season with salt and pepper to taste. Set aside.
  4. Cook 1 cup of rice or quinoa according to package instructions (about 15-20 minutes). Fluff and keep warm.
  5. Heat 1 tablespoon of oil in a cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook without moving for 4-5 minutes until crust is dark and crispy.
  6. Flip salmon gently and cook for another 3-4 minutes or until internal temperature reaches 125°F (52°C) for medium-rare. The fish should flake easily but stay moist.
  7. Divide cooked rice or quinoa between bowls. Add baby spinach or mixed greens if using. Top with blackened salmon fillet and a generous scoop of mango avocado salsa.
  8. Optionally drizzle extra lime juice or sprinkle fresh cilantro over the bowls. Serve immediately.

Notes

Ensure the skillet is hot before adding salmon to prevent sticking. Pat salmon dry before seasoning. Cook salmon in batches if needed to avoid overcrowding the pan. Prepare salsa fresh and add avocado and lime juice just before serving to prevent browning. Leftovers keep well for up to 2 days if salsa is stored separately.

Nutrition

Keywords: blackened salmon, mango avocado salsa, salmon bowls, quick dinner, healthy recipe, gluten-free, dairy-free, seafood bowl

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