Sometimes, the best recipes come from a craving you just can’t shake. A few summers ago, I was looking for something that felt light but still satisfying—something that would break up the usual weeknight routine. That’s when I remembered a grilled salmon dish I’d tried at a beachside spot while traveling. It was simple but packed with flavor, and what really stood out was the way the sweet mango salsa balanced the richness of the fish. I came home determined to recreate that feeling, but with a few tweaks to make it doable on a busy schedule.
Grilled Salmon With Mango Salsa And Coconut Rice has become my go-to when I want a meal that feels special but doesn’t require hours in the kitchen. The coconut rice is a small extra step, but it’s worth it for the subtle creaminess and aroma. I also love that the salsa can be made ahead—just toss everything together and let it chill while you prep the rest. It’s a dish that works for family dinners, but it’s also impressive enough for guests. Plus, it’s naturally balanced: healthy fats from the salmon and avocado, fresh produce, and a little tropical flair from the coconut and mango.
If you’re like me and always looking for ways to make dinner both nourishing and interesting, this recipe checks all the boxes. It’s flexible, too—you can swap in whatever you have on hand or adjust the spice level to suit your family. The best part? It’s a complete meal in one, and cleanup is minimal. I hope you’ll find it as useful and repeat-worthy as I have.
A Taste of Inspiration: How to Make Grilled Salmon With Mango Salsa And Coconut Rice
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Things to Grab
- For the Salmon Marinade:
- 3 cloves garlic, smashed
- 3 tablespoons olive oil (plus extra for the grill)
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- Salt and freshly cracked black pepper, to taste
- 4 salmon fillets, skinless, about 6 ounces each
- For the Coconut Rice:
- 1 1/4 cups canned coconut milk
- 1 1/2 cups coconut water (such as Zico)
- 1 1/2 cups jasmine rice, thoroughly rinsed and drained
- 1/2 teaspoon salt
- For the Mango Avocado Salsa:
- 1 large mango, peeled and cubed
- 3/4 cup chopped red bell pepper (about half a large one)
- 1/3 cup chopped red onion, rinsed and drained
- 1 large avocado, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon coconut water
- Salt and pepper, to taste
Mindful Prep, Step by Step
- In a medium baking dish, whisk together the olive oil, lime zest, lime juice, smashed garlic, salt, and pepper. Add the salmon fillets, turning to coat them evenly. Cover and refrigerate for at least 15 minutes (up to 30). Flip the fillets halfway through marinating for even flavor. While the salmon marinates, preheat your grill to medium-high heat—start this about 10 minutes before you’re ready to cook.
- Brush your grill grates lightly with olive oil to help prevent sticking. Place the marinated salmon fillets on the grill. Grill each side for about 3 minutes, or until the salmon flakes easily with a fork but is still moist inside. Handle the fillets gently—they can break apart if moved too much.
- While the salmon is marinating, start the coconut rice. In a medium saucepan, combine coconut milk, coconut water, rinsed jasmine rice, and salt. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot and reduce heat to low. Let it simmer for about 20 minutes, or until the liquid is absorbed. If there’s any extra liquid, drain it off. Fluff the rice with a fork and let it rest, covered, for 5 minutes off the heat.
- While the salmon is grilling, prepare the mango avocado salsa. In a medium bowl, gently toss together the mango, red bell pepper, red onion, avocado, cilantro, lime juice, olive oil, coconut water, salt, and pepper. Taste and adjust seasoning if needed. Try to mix gently so the avocado stays in chunks.
- To serve, scoop a portion of coconut rice onto each plate. Top with a grilled salmon fillet and finish with a generous spoonful of mango avocado salsa. Serve immediately and enjoy the fresh, balanced flavors.
Easy Swaps for What’s in Your Pantry
If you’re missing an ingredient, don’t stress. You can use brown rice or basmati instead of jasmine—just adjust the cooking time. No coconut water? Regular water works, though you’ll lose a hint of sweetness. For the salsa, swap mango for pineapple or even peaches. If you’re out of cilantro, try fresh mint or parsley for a different twist. And if you don’t have a grill, a stovetop grill pan or even a broiler will give you similar results. The key is to keep the flavors bright and fresh, so use what you have and make it your own.
Perfect Pairings & Serving Suggestions
This dish is a meal on its own, but if you want to round it out, try serving it with a simple green salad or some steamed snap peas. For a heartier dinner, add roasted sweet potatoes or grilled corn on the cob. If you’re entertaining, offer a pitcher of iced herbal tea with lime or a sparkling water with fresh fruit slices. The tropical flavors pair well with light, crisp drinks and sides that don’t overpower the main event.
How to Store for Tomorrow’s Craving
Store leftover salmon, rice, and salsa separately in airtight containers. The salmon will keep for up to 2 days in the fridge; the rice and salsa are best eaten within 24 hours for peak freshness. If you want to reheat the salmon, do so gently—either in a low oven or in a covered skillet with a splash of water to keep it moist. The salsa is best served cold and should be stirred before serving to refresh the flavors.
Tips for Getting That Ultimate Comfort-Food Taste
Don’t rush the marinade—even 15 minutes makes a difference, but 30 minutes lets the flavors soak in. When grilling, avoid overcooking the salmon; it should be just cooked through and still juicy. For the coconut rice, rinse your rice thoroughly to remove excess starch—this helps keep it fluffy. And for the salsa, use ripe (but not mushy) mango and avocado for the best texture and flavor. A sprinkle of flaky salt just before serving can really make the whole dish pop.
Adapting This Comfort Dish for Any Season
This recipe isn’t just for summer. In cooler months, grill the salmon indoors or bake it in the oven at 400°F for about 12 minutes. If mangoes aren’t in season, use frozen mango (thawed and drained) or swap in diced orange or kiwi. For a wintery twist, add a pinch of chili flakes to the salsa or serve the dish with a side of sautéed greens. The coconut rice works year-round and pairs well with other proteins, too.
Recipe FAQ: Common Questions
Can I use frozen salmon fillets for this recipe?
Yes, frozen salmon fillets work well. Just make sure to thaw them completely in the refrigerator before marinating. Pat them dry with paper towels to remove excess moisture—this helps the marinade stick and ensures even grilling. If the fillets seem thin, reduce the grilling time slightly to avoid overcooking.
What’s the best way to tell if the salmon is done?
The salmon is ready when it flakes easily with a fork and is opaque throughout. If you have a food thermometer, the internal temperature should reach 125–130°F for moist, tender salmon. Don’t overcook—carryover heat will continue to cook the fish slightly after it’s removed from the grill.
Can I make the coconut rice in a rice cooker?
Absolutely. Add the rinsed rice, coconut milk, coconut water, and salt directly to your rice cooker. Use the “white rice” setting if available. Once the cycle is complete, let the rice sit for 5 minutes before fluffing. If your rice cooker tends to run hot, check for doneness a few minutes early to prevent sticking.
What can I do if my salsa turns watery?
If your salsa is watery, it’s often because the mango or avocado was overripe, or the mixture sat too long before serving. To fix it, drain off excess liquid before serving and stir gently. Next time, add salt just before serving, as it draws out moisture from the fruit. Using firm, ripe produce will also help maintain the salsa’s texture.
Is there a way to make this dish spicier?
Definitely. Add a finely diced jalapeño or a pinch of red pepper flakes to the salsa for extra heat. You can also sprinkle chili powder or cayenne on the salmon before grilling. Adjust the amount to your taste, and remember to taste as you go so the spice doesn’t overpower the other flavors.
Can I prep any parts of this recipe ahead of time?
Yes, you can make the coconut rice up to a day in advance and reheat it gently with a splash of water. The salsa can be prepped a few hours ahead, but add the avocado just before serving to prevent browning. The salmon can be marinated up to 2 hours in advance, but don’t go much longer or the acid may start to “cook” the fish.
Grilled Salmon With Mango Salsa And Coconut Rice
Equipment
- Grill
- Medium saucepan
- Medium baking dish
Ingredients
For the Salmon Marinade:
- 3 cloves garlic smashed
- 3 tablespoons olive oil plus extra for the grill
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice
- Salt and freshly cracked black pepper to taste
- 4 fillets salmon skinless, about 6 ounces each
For the Coconut Rice:
- 1 1/4 cups canned coconut milk
- 1 1/2 cups Zico coconut water
- 1 1/2 cups jasmine rice thoroughly rinsed and drained
- 1/2 teaspoon salt
For the Mango Avocado Salsa:
- 1 large mango peeled and cubed
- 3/4 cup chopped red bell pepper (about half a large one)
- 1/3 cup chopped red onion rinsed and drained
- 1 large avocado peeled and diced
- 1/4 cup fresh cilantro chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon Zico coconut water
- Salt and pepper to taste
Instructions
- Begin by gathering all necessary ingredients.
For the Salmon:
- In a medium-sized baking dish, combine olive oil, lime zest, lime juice, crushed garlic, salt, and pepper. Add the salmon fillets to the marinade, cover, and refrigerate. After 15-30 minutes, flip the fillets and allow them to marinate for another 15-30 minutes. Preheat the grill to medium-high heat about 10 minutes before grilling.
- Apply a light coating of oil to the grill grates. Place the salmon on the grill, cooking for approximately 3 minutes on each side, ensuring it flakes easily while remaining moist. Be gentle when handling the fillets as they are delicate.
For the Coconut Rice:
- While the salmon marinates, prepare the coconut rice. In a medium saucepan, mix coconut milk, coconut water, jasmine rice, and salt. Bring the mixture to a boil, then cover and lower the heat to a simmer, allowing it to cook until the liquid is absorbed—typically around 20 minutes. If there’s residual liquid, drain it. Once done, fluff the rice with a fork and let it rest off the heat for an additional 5 minutes.
For the Mango Avocado Salsa:
- While the salmon is grilling, create the mango avocado salsa. In a bowl, combine diced mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, coconut water, salt, and pepper. Mix well and adjust the seasoning as needed.
- To serve, dish out a generous portion of the coconut rice, place a grilled salmon fillet on top, and add a spoonful of the mango avocado salsa. Enjoy this tropical-inspired meal!
