Grilled Salmon with Mango Salsa

Why You’ll Love This Recipe

This recipe features a perfect balance of flavors. The grilled salmon offers a tender, smoky base, while the refreshing mango salsa brings brightness and creaminess from the avocado. The coconut rice adds a hint of sweetness and richness, creating a comforting, well-rounded meal. It’s also quick to prepare and bursting with fresh, healthy ingredients. Ideal for a warm summer day, this dish will quickly become a favorite in your recipe collection.

Ingredients

Lime Salmon

4 (6 oz) skinless salmon fillets

3 Tbsp olive oil, plus more for grilling

2 tsp lime zest

3 Tbsp fresh lime juice

3 cloves garlic, crushed

Salt and freshly ground black pepper, to taste

Coconut Rice

1 1/2 cups Zico Coconut Water

1 1/4 cups canned coconut milk

1 1/2 cups jasmine rice, rinsed well and drained

1/2 tsp salt

Avocado-Mango Salsa

1 large mango, peeled and diced

3/4 cup chopped red bell pepper (about 1/2 large pepper)

1/4 cup chopped fresh cilantro

1/3 cup chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 Tbsp fresh lime juice

1 Tbsp olive oil

1 Tbsp Zico Coconut Water

Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Salmon:

In an 11×7-inch baking dish, whisk together the olive oil, lime zest, lime juice, garlic, salt, and pepper.

Place the salmon fillets in the baking dish, making sure they’re coated in the marinade. Cover and let marinate in the refrigerator for 15–30 minutes. Flip the salmon to the opposite side halfway through the marinating process.

Preheat your grill to medium-high heat during the last 10 minutes of marinating.

Brush the grill grates with oil to prevent sticking. Place the salmon fillets on the grill and cook for about 3 minutes on each side, or until the salmon is just cooked through. Be careful when turning the salmon, as it can be delicate.

For the Coconut Rice:

While the salmon is marinating, prepare the coconut rice. In a medium saucepan, combine the coconut water, coconut milk, rice, and salt. Bring the mixture to a full boil.

Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the liquid has been absorbed (there may be a small amount of excess liquid in the center, which you can drain off).

Fluff the rice with a fork, then let it rest for 5 minutes to allow the grains to fully absorb any remaining liquid.

For the Mango Avocado Salsa:

While the salmon is grilling, prepare the mango salsa. In a medium bowl, combine the diced mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Toss gently to combine.

Season the salsa with salt and pepper to taste.

To Serve:

Once the salmon is grilled and the rice is ready, serve the salmon fillets warm on a plate.

Top each fillet with a generous spoonful of the mango avocado salsa.

Serve alongside a bed of coconut rice for a complete, satisfying meal.

Servings and Timing

Yield: 4 servings

Prep time: 30 minutes

Cook time: 26 minutes

Total time: 56 minutes

Variations

Make it spicy: Add finely chopped jalapeños or red pepper flakes to the mango salsa for a spicy kick.

Swap out the rice: If you’re looking for a lower-carb alternative, try serving this dish with cauliflower rice.

Use a different fish: If you prefer another type of fish, this recipe works well with trout or halibut, although you may need to adjust the cooking time.

Storage/Reheating

Storage: Store leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. The rice can also be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the rice and salmon separately in a microwave-safe dish or on the stovetop. The salsa is best served fresh, but it can be kept in the fridge for a day if needed.

FAQs

How do I know when the salmon is fully cooked?

The salmon should flake easily with a fork when it’s cooked through. You can also use a meat thermometer to check that the internal temperature reaches 145°F (63°C).

Can I make this recipe without a grill?

Yes, you can cook the salmon in a skillet on the stovetop or in the oven. To cook on the stovetop, heat a pan over medium-high heat, add a bit of oil, and cook the salmon for about 3–4 minutes on each side. In the oven, bake the salmon at 400°F (200°C) for 12-15 minutes, or until cooked through.

Can I make the salsa ahead of time?

Yes, you can prepare the salsa up to 2 hours in advance, but for the best freshness and color, it’s recommended to make it closer to serving.

What kind of rice can I use if I don’t have jasmine rice?

If you don’t have jasmine rice, you can substitute with basmati rice or any long-grain white rice. Just be sure to adjust the cooking time as needed.

How can I make the coconut rice creamier?

For a creamier coconut rice, use full-fat coconut milk instead of light coconut milk.

Can I use frozen mango for the salsa?

Yes, frozen mango works well in the salsa, but be sure to thaw it before using to prevent excess moisture.

Can I add other vegetables to the salsa?

Absolutely! You can add ingredients like cucumber, corn, or diced tomatoes for more texture and flavor.

Can I use canned coconut milk for the rice?

Yes, canned coconut milk is perfect for making the rice. Just make sure to shake the can well before using to combine the cream and water.

Can I grill the mango salsa ingredients?

While grilling the mango salsa ingredients can add a smoky flavor, the salsa is traditionally made with fresh ingredients for a light and refreshing taste. Feel free to experiment if you prefer a grilled version!

Can I use a different fruit for the salsa?

Try substituting mango with pineapple, papaya, or peach for a unique twist on the classic salsa.

Conclusion

Grilled Salmon with Mango Salsa and Coconut Rice is a flavorful, vibrant dish that’s perfect for any occasion. With its fresh, tropical flavors and satisfying texture, it’s a meal that will impress guests and satisfy your taste buds. Whether you’re enjoying a summer evening outdoors or preparing a special dinner at home, this dish is sure to be a hit!

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