Blackened Salmon Bowl Topped with Fresh Mango Salsa

For the blackened salmon:

• 2 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp brown sugar
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 lb salmon, skin-on or skinless
• 2 tbsp neutral cooking oil

For the mango salsa:

• 1 serrano or jalapeño, finely chopped (seeds removed for less heat)
• 1 mango, peeled and finely chopped
• 1/4 bunch cilantro, finely chopped
• 1 tomato, finely chopped
• 1/4 white onion, finely chopped
• Juice of 1–2 limes (depending on juiciness)
• Salt to taste

For assembling:

• Cooked white rice
• Lime wedges
• Sliced avocado

• Prepare the mango salsa: combine the chopped mango, tomato, onion, cilantro, and serrano in a bowl. Add lime juice and a pinch of salt, toss gently, taste, and adjust seasoning. Set aside so the flavors meld while you cook the salmon.
• Make the blackening spice: mix chili powder, smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper in a small bowl. Pat the salmon dry, then rub the spice blend evenly over each fillet, pressing gently so it adheres.
• Heat the oil in a skillet over medium-high heat until shimmering but not smoking.
• For skin-on salmon: place the fillets skin-side down and press gently for 10–15 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is deeply crisp. Flip and cook another 2 minutes until the fish is just cooked through and still juicy. If fillets are thick, sear the sides briefly (about 15–20 seconds each) to ensure even cooking.
• For skinless salmon: place the seasoned fillets in the hot skillet and sear undisturbed for 3–4 minutes to form a dark crust. Flip and cook another 2–3 minutes until the centers are just cooked and still moist.
• Assemble the bowls: divide the cooked white rice among bowls, top each with a blackened salmon fillet and a generous spoonful of mango salsa. Add sliced avocado and lime wedges on the side.
• Serve immediately while the salmon is warm and the salsa is fresh. Squeeze extra lime over the top if desired.

• Swap the salmon for shrimp or firm tofu for a different protein option; cooking times will vary—shrimp cooks quickly, tofu benefits from a longer sear for texture.
• Make the mango salsa ahead of time to let the flavors develop. Store refrigerated up to 24 hours; give it a quick stir before serving.
• Adjust the heat: remove seeds from the serrano or jalapeño for milder salsa, or add more chili for extra kick. Taste and tweak lime and salt to balance sweetness and acidity.
• Great for meal prep: store rice, salsa, and salmon separately in airtight containers for up to 3 days; reheat salmon gently to avoid drying it out and assemble bowls just before eating.
• To enhance presentation and flavor, garnish with extra cilantro, a drizzle of olive oil, or a sprinkle of flaky sea salt right before serving.