Grilled Salmon Mango Salsa

This tropical dinner combo featuring grilled salmon, fruity mango salsa, and smooth coconut rice will transport you straight to paradise. You'll get fancy restaurant vibes in your own kitchen with the mix of flaky fish, sweet-tart toppings, and rich coconut-infused grains.

I whipped this up during a backyard barbecue when I wanted something different from typical grill food. Everyone was so blown away that they now beg me to make it at practically every summer get-together we host.

Ingredients

• Salmon fillets: Go for wild-caught if you can for better taste and health benefits. Try to find pieces around 1 inch thick for the best grilling results
• Fresh lime juice and zest: Adds a zingy kick that balances the rich salmon. Skip the bottled stuff and grab real limes
• Coconut milk: Makes your rice incredibly creamy and complements the fish. Stick with full-fat for the tastiest outcome
• Jasmine rice: The floral aroma and soft bite soaks up all that yummy coconut goodness
• Mango: Pick one that's slightly soft when you press it for just the right ripeness
• Avocado: Brings a buttery smoothness that balances the tangy elements in the salsa
• Fresh cilantro: Adds a fresh, grassy flavor that pulls everything together

Step-by-Step Instructions

Marinate the Salmon:

Mix up olive oil, lime juice, lime zest, crushed garlic, salt and pepper in a glass dish. Drop in your salmon, making sure it gets coated all over. Let it chill in the fridge for 15-30 minutes, flip it once, then keep marinating another 15-30 minutes. Don't rush this but don't go too long either—the acid can start cooking the fish if left too long.

Prepare the Coconut Rice:

Throw coconut water, coconut milk, salt, and jasmine rice into a pot. Let it come to a rolling boil then turn the heat down low. Cover and let it bubble gently for about 20 minutes until the liquid disappears. Take it off the heat, stir it a bit with a fork, and let it sit covered for 5 more minutes. This little rest time really makes the texture spot on.

Make the Mango Avocado Salsa:

Softly mix chunks of mango, red bell pepper, red onion, avocado, and cilantro in a bowl. Pour in some lime juice, coconut water, and olive oil. Add salt and pepper, then stir everything together carefully so you don't smash the avocado. You can make this ahead but save adding the avocado till the last minute so it doesn't turn brown.

Grill the Salmon:

Get your grill nice and hot at medium-high. Rub some olive oil on the grates so nothing sticks. Throw on your marinated salmon and cook about 3 minutes per side. You'll know it's done when it flakes easily but still looks a tiny bit translucent in the middle. Don't keep flipping it—it needs to stay put to get those pretty grill marks.

Plate and Serve:

Scoop some coconut rice onto each plate, put a piece of grilled salmon next to it, and heap on the mango avocado salsa. Eat it right away while the salmon's still warm for that awesome hot-cold contrast with the cool salsa.

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The mango might look like just another ingredient, but it's really the star here. I found this out when I accidentally doubled the amount during a dinner party prep. That mistake turned out so amazing with its burst of tropical flavor that I've stuck with the higher amount ever since.

Storage and Meal Prep

This works great for meal prep if you do it right. Keep the cooked salmon, coconut rice, and salsa in separate containers. Your fish and rice will stay good in the fridge for about 3 days. For the salsa, prep everything but the avocado ahead of time, then cut and add fresh avocado right before you eat to keep it from turning brown. When you want to warm things up, heat the salmon and rice separately and add a tiny splash of water to keep everything moist.

Ingredient Swaps for Dietary Needs

This dish is already gluten-free but can work for other diets too. It's naturally dairy-free thanks to the coconut milk. If you're doing keto or watching carbs, swap in riced cauliflower instead of jasmine rice and stick with full-fat coconut milk. If you don't eat meat, try grilled tofu in the same lime marinade instead of salmon. Just make sure you press the water out of your tofu first so it gets the right texture.

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Serving Suggestions

Make this into a total tropical feast by starting with cool cucumber gazpacho topped with a bit of toasted coconut. On the side, throw some pineapple slices on the grill with a brush of honey and lime juice, or make a simple green salad with citrus dressing. If you're having friends over, pour a crisp Sauvignon Blanc or mix up a tropical drink with coconut water, lime, and rum to really nail those island vibes.

The Cultural Inspiration

This dish borrows flavors from several warm-weather cuisines. The fruity salsa comes from Mexican and Caribbean cooking, where they often put fruit salsas on grilled meats. The coconut rice is totally Southeast Asian, especially Thai, where they love cooking rice in coconut milk. By putting these together with simple grilled salmon, you get something that respects these food traditions while creating a meal that feels fresh and modern.

Frequently Asked Questions

→ How long should I keep the fish in the marinade?

Let the salmon soak up the lime marinade for 30-60 minutes, flipping once midway. This gives the flavors time to sink in while keeping the fish firm.

→ Can I prep mango salsa before serving?

You sure can. Make it up to four hours ahead and store it in the fridge. Just hold off on the avocado until just before eating to avoid it browning. The flavors actually blend better as it sits.

→ What works instead of coconut water?

No coconut water? That’s fine. Swap in plain water and throw in 2 extra spoonfuls of coconut milk for flavor. Regular water works too, but the coconut flavor will be milder.

→ What if I don’t have a grill?

No problem! Pan-sear the salmon in a hot skillet with olive oil for around 3-4 minutes each side, or bake it in the oven at 400°F (200°C) for 12-15 minutes until flaky.

→ What can replace mango in the salsa?

Try fresh peaches or pineapple instead of mango. They're both sweet and complement the dish nicely. Peaches are a great pick during summertime.

→ How do I tell if the salmon’s ready?

It’s done when it hits 145°F (63°C) inside or flakes easily with a fork but shows a slightly see-through center. A 6-ounce piece generally takes about 3-4 minutes per side on a medium-hot grill.