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Cast Iron Salmon with Mango Salsa and Cauliflower Rice


In need of a quick and easy weeknight meal? This pan seared salmon with an avocado mango salsa on top of a bed of cauliflower rice has you covered! The salmon and rice is cooked in coconut aminos, giving it a Caribbean-style taste that is purely delectable!



For the Salmon

  • 2 fillets of wild caught salmon
  • 1 Tbsp coconut oil (or oil of choice)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup coconut aminos

For the Rice

  • 1 bag cauliflower rice
  • 1 tsp coconut oil (or oil of choice)
  • 2 Tbsp coconut aminos

For the Mango Salsa


For The Salmon

  1. Heat coconut oil in a cast iron skillet over low heat.
  2. Sprinkle paprika and garlic powder over salmon fillets and place skin-side UP for about 90 seconds and increase heat to medium-low.
  3. Flip salmon over so that the skin-side is DOWN. Cook for about 2 minutes, sprinkle coconut aminos over top of salmon, and let cook for another 1 minute.

For The Rice

  1. Heat coconut oil in skillet over low heat.
  2. Add coconut rice to skillet and cook for 3 minutes, continuing to stir periodically.
  3. Sprinkle coconut aminos over rice, stir thoroughly and place on plate with salmon

For The Mango Salsa

  1. See this post for directions
  2. Spoon about 1/4 cup of mango salsa over salmon
  • Prep Time: 10
  • Cook Time: 5
  • Category: Fish
  • Method: Cast Iron
  • Cuisine: Carribean


  • Serving Size: 1 Fillet
  • Calories: 276
  • Fat: 10
  • Carbohydrates: 17
  • Protein: 28

Keywords: Cast Iron Salmon, Mango Salsa Salmon, Healthy Salmon, Paleo Salmon, Whole30 Salmon