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Blackened Salmon Bowls Recipe with Mango Salsa and Coconut Rice

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A quick and easy homemade meal featuring smoky blackened salmon, sweet mango salsa, and creamy coconut rice for a tropical escape on a plate.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces / 170 grams each), skin on for crispiness
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 2 ripe mangoes, diced
  • 1 small red bell pepper, finely chopped
  • 1/2 small red onion, minced
  • 1 jalapeño, seeded and finely chopped (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste
  • 1 cup jasmine rice (about 190 grams), rinsed
  • 1 cup canned coconut milk (full fat, about 240 ml)
  • 1 cup water (240 ml)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional)

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt. Mix well.
  2. Season the Salmon: Pat the salmon fillets dry with paper towels. Rub the blackening spice mix evenly over each fillet. Let sit at room temperature for 10 minutes.
  3. Cook the Coconut Rice: Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a gentle boil over medium heat, then reduce heat to low and cover. Simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.
  4. Make the Mango Salsa: Toss diced mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, and a pinch of salt in a bowl. Stir gently and set aside.
  5. Cook the Salmon: Heat olive oil in a skillet over medium-high heat until shimmering. Place salmon skin-side down and cook undisturbed for 4-5 minutes until skin is crispy and salmon is about 70% cooked. Flip and cook for another 2-3 minutes until cooked through but moist. Remove from heat.
  6. Assemble the Bowls: Fluff coconut rice with a fork and divide between four bowls. Top each with a salmon fillet and spoonfuls of mango salsa. Garnish with extra cilantro or lime wedges if desired.

Notes

Pat salmon dry before seasoning for a crispy crust. Heat pan properly to avoid burning spices. Let salmon rest after cooking to keep it juicy. Use ripe but firm mangoes for best salsa texture. Store components separately if saving leftovers and reheat gently.

Nutrition

Keywords: blackened salmon, mango salsa, coconut rice, easy dinner, healthy meal, quick recipe, gluten-free, seafood bowl

Find it online: https://tastypierecipes.com/blackened-salmon-bowls-recipe-with-mango-salsa-and-coconut-rice-easy-homemade-meal/