Grilled lime salmon with avocado-mango salsa and coconut rice is a tropical-inspired dish bursting with fresh flavors. The smoky, citrusy salmon pairs beautifully with creamy avocado, sweet mango, and zesty lime, while the fluffy coconut rice ties it all together into a comforting yet refreshing meal.
Why You’ll Love This Recipe
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Fresh and vibrant: A mix of smoky grilled salmon, sweet mango, and tangy lime salsa.
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Balanced meal: Protein-rich salmon, healthy fats from avocado, and fluffy coconut-infused rice.
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Tropical flair: Perfect for summer gatherings or when you want a taste of vacation.
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Customizable: Easily adjust the spice level or swap fruits for seasonal options.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon:
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Salmon fillets
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Fresh lime juice and zest
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Olive oil
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Garlic, minced
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Honey
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Salt and black pepper
For the avocado-mango salsa:
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Ripe mango, diced
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Avocado, diced
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Red bell pepper, finely chopped
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Red onion, finely chopped
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Fresh cilantro, chopped
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Jalapeño, finely diced (optional for heat)
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Fresh lime juice
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Salt, to taste
For the coconut rice:
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Jasmine rice (or basmati)
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Coconut milk (full-fat or light)
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Water
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Salt
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Shredded coconut (optional, for garnish)
Directions
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Prepare the coconut rice: In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer until rice is fluffy (about 15 minutes). Let rest before fluffing with a fork.
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Marinate the salmon: In a bowl, whisk lime juice, lime zest, olive oil, garlic, honey, salt, and pepper. Pour over salmon fillets and marinate for 20–30 minutes.
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Grill the salmon: Preheat grill to medium-high heat. Cook salmon skin side down for 4–5 minutes per side, or until it flakes easily with a fork.
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Make the salsa: In a bowl, combine mango, avocado, bell pepper, onion, cilantro, jalapeño (if using), lime juice, and salt. Toss gently.
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Assemble the dish: Serve grilled salmon over a bed of coconut rice, topped with avocado-mango salsa. Garnish with extra cilantro and lime wedges.
Servings and timing
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Servings: 4
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Prep time: 20 minutes
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Cook time: 20 minutes
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Total time: 40 minutes
Variations
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Fruit swaps: Replace mango with pineapple or peaches for a twist.
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Rice base: Use brown rice or cauliflower rice for a lighter version.
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Spicier salsa: Add extra jalapeño or a drizzle of hot sauce.
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Oven option: Bake salmon at 400°F for 12–15 minutes instead of grilling.
Storage/Reheating
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Salmon: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to avoid drying out.
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Rice: Keeps well refrigerated for up to 3 days; fluff with a splash of water when reheating.
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Salsa: Best served fresh, but can be refrigerated for up to 1 day (avocado may brown slightly).
FAQs
Can I use frozen salmon for this recipe?
Yes, just make sure it’s fully thawed and patted dry before marinating.
What’s the best way to keep salmon from sticking to the grill?
Brush the grill grates with oil and avoid moving the salmon too early—let it sear before flipping.
Can I make this salsa ahead of time?
You can prep everything except the avocado ahead; add avocado just before serving for freshness.
Is coconut rice sweet?
It has a subtle sweetness from coconut milk, but it’s savory enough to pair well with salmon.
Can I pan-sear the salmon instead of grilling?
Yes, cook in a hot skillet with a little oil for 4–5 minutes per side.
What type of mango works best?
Ripe but firm mangoes are best—they should be sweet but hold their shape when diced.
How can I make this recipe dairy-free?
It’s already dairy-free, just ensure your coconut milk is unsweetened and not a cream substitute.
What side dishes go well with this?
Try grilled asparagus, roasted sweet potatoes, or a simple green salad.
Can I use chicken instead of salmon?
Yes, boneless chicken breasts or thighs work well—just adjust the cooking time until fully cooked.
How do I know when salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F.
Conclusion
Grilled lime salmon with avocado-mango salsa and coconut rice is a vibrant, nourishing dish full of tropical flavors. It’s quick enough for a weeknight dinner yet impressive enough for entertaining. With its balance of smoky, sweet, tangy, and creamy notes, this recipe is sure to become a warm-weather favorite.
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Grilled lime‑marinated salmon served with creamy coconut rice and topped with fresh avocado‑mango salsa—bright, tropical, and satisfying.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Total Time: 56 minutes
- Yield: 4 servings
- Category: Main Dish, Seafood
- Method: Grilling / Stovetop
- Cuisine: Tropical / Fusion
- Diet: Gluten Free
Ingredients
4 skinless salmon fillets (about 6 oz each)
3 tablespoons olive oil, plus more for grill
2 teaspoons lime zest
3 tablespoons fresh lime juice
3 cloves garlic, crushed or minced
Salt and freshly ground black pepper, to taste
1½ cups coconut water
1¼ cups canned coconut milk (full‑fat)
1½ cups jasmine rice, rinsed and drained
½ teaspoon salt (for rice)
1 large mango, peeled and diced
¾ cup chopped red bell pepper
¼ cup chopped fresh cilantro
⅓ cup chopped red onion (rinsed & drained)
1 large avocado, peeled and diced
1 tablespoon fresh lime juice (for salsa)
1 tablespoon olive oil (for salsa)
1 tablespoon coconut water (optional, for salsa)
Salt and pepper, to taste (for salsa)
Instructions
- In a shallow dish, whisk together 3 Tbsp olive oil, lime zest, lime juice, garlic, salt and pepper.
- Place the salmon fillets in the dish, cover, and marinate in the fridge for 15 to 30 minutes (flip halfway through). :contentReference[oaicite:0]{index=0}
- While salmon marinates, prepare the coconut rice: In a medium saucepan, combine coconut water, coconut milk, rice, and salt. Bring to a boil, then reduce to simmer, cover, and cook until liquid is absorbed (≈ 20 minutes). Fluff and let rest 5 minutes. :contentReference[oaicite:1]{index=1}
- Meanwhile, make the avocado‑mango salsa: In a bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water (if using). Season with salt & pepper to taste. :contentReference[oaicite:2]{index=2}
- Preheat the grill to medium‑high. Oil the grill grates.
- Grill the salmon fillets about 3 minutes per side (or until just cooked through), turning carefully. :contentReference[oaicite:3]{index=3}
- To serve, place salmon on beds of coconut rice and top each fillet with avocado‑mango salsa. Serve immediately. :contentReference[oaicite:4]{index=4}
Notes
- You can bake the salmon instead of grilling: bake at 400 °F (≈ 200 °C) for ~12–15 minutes. :contentReference[oaicite:5]{index=5}
- Use full‑fat coconut milk for creamier coconut rice. :contentReference[oaicite:6]{index=6}
- Rinsing the red onion for salsa under cold water helps mellow its bite. :contentReference[oaicite:7]{index=7}
- Make the salsa ahead and refrigerate, but add avocado right before serving so it doesn’t brown. (This is a common tip for fruit salsas.)
Nutrition
- Calories: 875 (approx) :contentReference[oaicite:8]{index=8}
- Sodium: 382 mg (approx) :contentReference[oaicite:9]{index=9}
- Fat: 52.3 g (approx) :contentReference[oaicite:10]{index=10}
- Saturated Fat: 21.4 g (approx) :contentReference[oaicite:11]{index=11}
- Trans Fat: 0 g
- Carbohydrates: 65.7 g (approx) :contentReference[oaicite:12]{index=12}
- Fiber: 8.9 g (approx) :contentReference[oaicite:13]{index=13}
- Protein: 40.7 g (approx) :contentReference[oaicite:14]{index=14}
- Cholesterol: 75 mg (approx) :contentReference[oaicite:15]{index=15}
