I love how this dish balances flavors and textures. The grilled salmon is savory and slightly smoky, the mango salsa is bright and refreshing, and the coconut rice is creamy and comforting.
I also appreciate that it feels impressive but is actually simple to prepare. While the salmon marinates, I can work on the rice and prep the salsa, which makes the process smooth and efficient.
Another reason I keep making this recipe is that it’s perfect for gatherings. The colorful presentation always stands out, and I enjoy serving something that looks as good as it tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 (6 oz) Skinless Salmon Fillets 3 Tbsp Olive Oil, plus more for grill 2 tsp Lime Zest 3 Tbsp Fresh Lime Juice 3 Cloves Garlic, crushed Salt And Freshly Ground Black Pepper, to taste
1 1/2 cups Zico Coconut Water 1 1/4 cups Canned Coconut Milk 1 1 1/2 cups Jasmine Rice, rinsed well and drained well 1/2 tsp Salt
1 Large Mango, peeled and diced 3/4 cup Chopped Red Bell Pepper (1/2 large) 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
Directions
For the salmon, I whisk together olive oil, lime zest, lime juice, crushed garlic, salt, and pepper in an 11×7-inch baking dish.
I place the salmon fillets in the dish, cover, and let them marinate in the refrigerator for 15 to 30 minutes. Then I flip them and marinate another 15 to 30 minutes. During the last 10 minutes, I preheat the grill to medium-high heat.
I brush the grill grates with oil and carefully place the salmon on the grill. I cook it about 3 minutes per side, or until just cooked through, turning gently since the fillets are delicate.
For the coconut rice, I bring coconut water, coconut milk, jasmine rice, and salt to a full boil in a medium saucepan while the salmon marinates.
I cover and simmer until the liquid is absorbed, about 20 minutes. If there is a small amount of excess liquid in the center, I drain it off. I fluff the rice with a fork and let it rest for 5 minutes.
While the salmon is grilling, I prepare the mango avocado salsa. I toss together mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a medium bowl. I season with salt and pepper to taste.
To serve, I plate the warm salmon with a generous scoop of coconut rice and spoon the mango avocado salsa over the top.
Servings And Timing
This recipe makes 4 servings.
Prep Time: 30 minutes (including marinating) Cook Time: 26 minutes Total Time: Approximately 56 minutes
I find the timing works well because I can multitask while the salmon marinates and cooks.
Variations
I sometimes bake the salmon at 400°F for about 12 to 15 minutes if I don’t want to use the grill.
If I want extra heat, I add finely chopped jalapeño to the salsa.
For a lighter version, I replace part of the coconut milk with more coconut water.
When I want even more citrus flavor, I add extra lime zest to both the marinade and the salsa.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 2 days. I keep the salsa separate from the rice and salmon to maintain the best texture.
To reheat, I gently warm the salmon and rice in the microwave in short intervals until heated through. I prefer to add the salsa fresh or at room temperature rather than reheating it.
FAQs
Can I Use Frozen Salmon?
Yes, I can use frozen salmon. I just make sure it is fully thawed and patted dry before marinating.
What If I Don’t Have A Grill?
I can bake the salmon in the oven or cook it in a grill pan on the stovetop with great results.
Can I Make The Coconut Rice Ahead Of Time?
Yes, I can prepare the rice a few hours in advance and gently reheat it before serving.
How Do I Know When The Salmon Is Done?
I check that the salmon flakes easily with a fork and is opaque throughout. I avoid overcooking to keep it tender.
Can I Prepare The Salsa In Advance?
I can prep most of the salsa ingredients ahead, but I like to add the avocado just before serving so it stays fresh and vibrant.
Conclusion
I love how this Grilled Salmon With Mango Salsa And Coconut Rice brings together bold, fresh flavors in one satisfying meal. The smoky salmon, creamy coconut rice, and bright salsa create a perfect balance that I find both comforting and refreshing. It’s a recipe I return to whenever I want something colorful, flavorful, and just a little bit special.
Grilled Salmon with Mango Salsa and Coconut Rice bursting with fresh lime, garlic, and tropical flavors. This healthy seafood dinner is light, vibrant, and perfect for summer grilling or family meals.
Author:Sarah
Prep Time:25 minutes
Cook Time:31 minutes
Total Time:56 minutes
Yield:4 servings
Category:Dinner
Method:Grilling
Cuisine:Tropical, American
Diet:Gluten Free
Ingredients
For the Salmon
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil (plus more for grill)
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic (crushed)
Salt and freshly ground black pepper (to taste)
For the Coconut Rice
1 ½ cups coconut water
1 ¼ cups canned coconut milk
1 ½ cups jasmine rice (rinsed and drained well)
½ tsp salt
For the Mango Avocado Salsa
1 large mango (peeled and diced)
¾ cup chopped red bell pepper (about ½ large)
¼ cup chopped fresh cilantro
⅓ cup chopped red onion (rinsed and drained)
1 large avocado (peeled and diced)
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp coconut water
Salt and pepper (to taste)
Instructions
For the Salmon
In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, and crushed garlic. Season generously with salt and pepper.
Place salmon fillets in the dish, cover, and marinate in the refrigerator for 15–30 minutes. Flip salmon and marinate an additional 15–30 minutes.
During the last 10 minutes of marinating, preheat grill to medium-high heat.
Brush grill grates with oil. Grill salmon about 3 minutes per side, or until just cooked through. Turn carefully as salmon is delicate.
For the Coconut Rice
While salmon marinates, prepare rice. In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil.
Cover and reduce to a simmer. Cook about 20 minutes, until liquid is mostly absorbed (drain any slight excess if needed).
Fluff with a fork and let rest 5 minutes before serving.
For the Mango Avocado Salsa
While salmon grills, combine mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a bowl.
Season with salt and pepper to taste and gently toss to combine.
To Serve
Serve grilled salmon warm over coconut rice and generously top with mango avocado salsa.
Notes
Let salmon rest 3–5 minutes after grilling for best texture.
Use ripe but firm mango and avocado to prevent mushy salsa.
For extra heat, add finely diced jalapeño to the salsa.
This recipe can also be baked at 400°F for 10–12 minutes if you don’t have a grill.
Store leftovers in airtight containers for up to 2 days.
