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Grilled Salmon with Mango Salsa

By: Barbara Updated on Thu, 01 May 2025 22:21:06 GMT Hearty Mains
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Barbara, recipe developer and home cook at Graceful Flavors
By Barbara

Hi, I'm Barbara, the recipe developer and home cook behind Graceful Flavors. I share approachable recipes with clear steps, familiar ingredients, and delicious results for real everyday kitchens.

Updated on Thu, 01 May 2025 22:21:06 GMT

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A bowl of food with fish, rice, and vegetables. Pin it
A bowl of food with fish, rice, and vegetables.

This grilled salmon with mango salsa and coconut rice combines perfectly seared fish with tropical flavors for an impressive yet simple summer dinner. The rich coconut rice provides an ideal base for the tender salmon and bright, refreshing salsa.

I first made this dish for a backyard dinner party last summer and it quickly became my signature entertaining recipe. The vibrant colors and tropical flavors transport everyone to a beachside paradise regardless of where you're dining.

Ingredients

  • Salmon fillets: preferably center cut pieces for even thickness and cooking
  • Fresh lime juice and zest: which brightens the entire dish while gently cooking the protein
  • Coconut milk: use full fat version for the creamiest most flavorful rice
  • Jasmine rice: which has a natural floral aroma that complements the coconut perfectly
  • Fresh mango: choose slightly firm fruit that yields gently to pressure for ideal texture
  • Red bell pepper: adds sweet crunch and vibrant color to the salsa
  • Avocado: provides creamy richness select ones that have slight give when gently pressed
  • Coconut water: incorporates subtle sweetness while tying together all components
  • Fresh cilantro: brings herbaceous notes that cut through the richness of the dish

Step-by-Step Instructions

Marinate the Salmon:
Whisk together olive oil lime zest lime juice and garlic in a baking dish with generous seasoning. This acidic mixture both flavors and gently begins breaking down the proteins making for a more tender result. Allow salmon to marinate for up to an hour total flipping halfway through for even flavor distribution.
Prepare the Coconut Rice:
Combine coconut water coconut milk rice and salt in a saucepan bringing to a full rolling boil. Reduce to a gentle simmer and cover for about 20 minutes until liquid absorbs. The combination of coconut milk and water creates the perfect consistency neither too heavy nor too light. Let it rest covered after cooking for the fluffiest texture.
Grill the Salmon:
Brush grill grates thoroughly with oil to prevent sticking. Place salmon presentation side down first and cook approximately 3 minutes per side. Look for slight caramelization on the exterior while maintaining a moist slightly translucent center. The salmon should flake easily with a fork when done.
Create the Salsa:
Gently fold together all salsa ingredients just before serving. The lime juice prevents oxidation of the avocado while the coconut water adds subtle sweetness tying the salsa to the rice. Season thoughtfully as the salt enhances the natural sweetness of the mango.
A bowl of food with fish and vegetables.
A bowl of food with fish and vegetables.

The first time I made this recipe my daughter declared it better than any restaurant salmon she had tried. Now whenever we have special occasions she requests this exact meal complete with the coconut rice which has become something of a signature dish in our household.

Make-Ahead Options

For busy weeknights this meal can be partially prepared in advance. The rice can be made up to two days ahead and gently reheated with a splash of coconut milk. The salmon can be marinated the morning of cooking and the mango salsa components can be chopped and stored separately combining them just before serving to maintain optimal freshness and texture.

A bowl of food with Rice, fish and vegetables.
A bowl of food with Rice, fish and vegetables.

Perfect Pairings

This tropical inspired dish pairs beautifully with crisp white wines particularly unoaked Chardonnay or Sauvignon Blanc. For a nonalcoholic option try sparkling water with a splash of pineapple juice and fresh mint. Consider serving with a simple green salad dressed lightly with lime vinaigrette to complete the meal without competing with the main attraction.

Ingredient Substitutions

If salmon isnt available or preferred substitute firm white fish like halibut or mahi mahi adjusting cooking time accordingly. Vegetarians can enjoy the coconut rice and mango salsa alongside grilled tofu marinated in the same lime mixture. In winter months when fresh mango is less available frozen mango works surprisingly well just thaw completely and drain excess liquid before combining with other salsa ingredients.

Frequently Asked Questions

How do I grill salmon without it sticking?

Make sure the grill is properly oiled and preheated. Brush the salmon with oil and use a clean grill to prevent sticking.

Can I substitute jasmine rice with another type?

Yes, you can use basmati rice or long-grain white rice, but jasmine rice adds a fragrant touch that pairs well with coconut milk.

How do I pick a ripe mango for the salsa?

Look for mangoes that are slightly soft to the touch and have a sweet aroma near the stem end.

Can I marinate the salmon overnight?

It's not recommended to marinate the salmon overnight as the citrus marinade could break down the fish's texture. Marinating for 30-60 minutes is ideal.

What other fish can I use instead of salmon?

You can use other firm fish like trout, halibut, or mahi-mahi as substitutes for salmon in this dish.

4.80 from 124 votes

Grilled Salmon Mango Salsa Dish

Prep Time:
30 Minutes
Cook Time:
26 Minutes
Total Time:
56 Minutes
Servings:
4
A bowl of food with fish, rice, and vegetables.
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Tender grilled salmon served with vibrant mango salsa and rich coconut rice.

Ingredients

  • Lime Salmon

  • 4 (6 oz) skinless salmon fillets
  • 3 tablespoons olive oil, plus more for grill
  • 2 teaspoons lime zest
  • 3 tablespoons 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 well
  • 1/2 teaspoon salt

  • Avocado-Mango Salsa

  • 1 large mango, peeled and diced
  • 3/4 cup chopped red bell pepper (1/2 large bell pepper)
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion, rinsed and drained
  • 1 large avocado, peeled and diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon Zico Coconut Water
  • Salt and ground black pepper, to taste

Instructions

1.

1. Marinate the Salmon: In an 11x7-inch baking dish, whisk together olive oil, lime zest, lime juice, and garlic. Season with salt and black pepper to taste. Add salmon fillets to the dish and ensure they are coated evenly. Cover and refrigerate for 15 to 30 minutes, then flip the salmon and marinate for an additional 15 to 30 minutes.

2.

2. Grill the Salmon: Preheat grill to medium-high heat during the final 10 minutes of marinating. Brush grill grates with olive oil to prevent sticking. Place salmon on the grill and cook for about 3 minutes per side or until just cooked through, turning carefully as the salmon is delicate.

3.

3. Prepare the Coconut Rice: In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil. Cover the saucepan and simmer until the liquid is absorbed, about 20 minutes. Fluff the rice with a fork and let it rest for 5 minutes.

4.

4. Make the Mango-Avocado Salsa: In a medium mixing bowl, combine mango, bell pepper, cilantro, red onion, and avocado. Add lime juice, olive oil, and coconut water, tossing to coat evenly. Season with salt and black pepper to taste.

5.

5. Combine and Serve: Serve the grilled salmon warm, accompanied by coconut rice. Top the salmon with mango-avocado salsa and serve immediately.

Notes

  1. For creamier coconut rice, use full-fat coconut milk.

Tools You'll Need

  • 11x7-inch baking dish
  • Grill or grill pan
  • Medium saucepan
  • Mixing bowl
  • Fork

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish
  • Coconut
  • Avocado

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480.5
  • Total Fat: 22.7 g
  • Total Carbohydrate: 49.8 g
  • Protein: 29.3 g