Grilled Salmon with Mango Salsa and Coconut Rice Recipe

If you’re ready to wow your tastebuds—and maybe your dinner guests—Grilled Salmon with Mango Salsa and Coconut Rice is the recipe you need in your life! It’s got big tropical energy: perfectly charred salmon, creamy coconut-infused rice, and a salsa that’s sweet, zippy, and just downright beautiful. Every bite is like a mini vacation.

this Recipe

Ingredients You’ll Need

You’ll be surprised how simple ingredients can create such an impressive dinner! Each one brings its own special character—zest, creaminess, or crunch—that makes Grilled Salmon with Mango Salsa and Coconut Rice totally irresistible.

• Salmon Fillets: Rich and meaty, salmon is the perfect canvas for bright citrus and grilling. Ask for skinless, center-cut pieces for even cooking.
• Olive Oil: Used in both the marinade and salsa, it adds a luscious mouthfeel and helps keep everything juicy.
• Lime Zest & Juice: The marinade’s star player—lime brings brightness and helps tenderize the salmon.
• Fresh Garlic: Crushed garlic infuses the salmon with a gentle savoriness that’s never overpowering.
• Salt & Pepper: Simple but essential for making all the other flavors pop!
• Coconut Water: Adds delicate, natural sweetness and floral notes to both the rice and salsa.
• Canned Coconut Milk: For luxuriously creamy, just-sweet-enough rice—go for full-fat if you love richness.
• Jasmine Rice: This fragrant rice has the best fluffy-yet-sticky texture once steamed with coconut milk.
• Mango: Choose a ripe, fragrant mango for the juiciest and sweetest salsa.
• Red Bell Pepper: Adds a juicy crunch and stunning color contrast in the salsa.
• Fresh Cilantro: Brightens up every bite of salsa with herbaceous, citrusy flavor—don’t skip it!
• Red Onion: A touch of gentle heat and pretty purple color—rinse to tame any harshness.
• Avocado: Diced avocado makes the salsa creamy, buttery, and absolutely luxurious.

Variations

This recipe was made to be played with! It’s endlessly customizable—use your favorite fruits, swap out the protein, or tweak the rice to make it fit your taste buds and dietary needs perfectly.

• Pineapple Twist: Swap out mango for diced fresh pineapple in the salsa for a tropical, tangy punch.
• Swap the Fish: Try mahi-mahi, barramundi, or even shrimp for a twist on the protein—use the same marinade!
• Brown Rice Base: Make things a touch healthier or heartier by subbing brown jasmine or brown basmati rice.
• Spicy Salsa: Add a minced jalapeño or a pinch of chili flakes to the salsa for those who like a little heat.

How to Make Grilled Salmon with Mango Salsa and Coconut Rice

Step 1: Marinate the Salmon

First, whisk together olive oil, fresh lime zest and juice, and crushed garlic in a shallow dish. Sprinkle in salt and pepper to taste. Place your salmon fillets in the marinade, making sure they’re evenly coated, then cover and refrigerate for 15–30 minutes on each side. This step infuses every bite with bright, tangy flavor and helps the salmon stay tender on the grill.

Step 2: Make the Coconut Rice

While the salmon is marinating, combine coconut water, luscious coconut milk, rinsed jasmine rice, and a pinch of salt in a saucepan. Bring everything just to a boil, stir, cover, and reduce the heat to simmer for about 20 minutes. When the rice is tender and fluffy with just a bit of creamy coconutty sauce, fluff it with a fork and let it rest (it’ll get even better as it sits!).

Step 3: Prepare the Mango Salsa

As the rice simmers and the grill heats, gently toss diced mango, bell pepper, cilantro, red onion, avocado, lime juice, a splash of olive oil, and just a drizzle of coconut water in a mixing bowl. Season to taste with salt and pepper, then set the salsa aside. The flavors marry together into a vibrant, juicy mixture that’s the perfect topping for your salmon.

Step 4: Grill the Salmon

Preheat your grill to medium-high and oil the grates well to prevent sticking. Carefully lay the marinated salmon fillets on the grill and let them cook about 3 minutes each side—just enough so the outside is beautifully charred but the inside stays tender and moist. Salmon can be fragile, so use a wide spatula and turn gently!

Step 5: Assemble and Serve

Spoon a generous mound of coconut rice onto each plate, lay your hot grilled salmon fillet on top, and finish with a cascading scoop of mango salsa. Try to get a bit of salsa in every single bite! Your Grilled Salmon with Mango Salsa and Coconut Rice is ready to steal the show.

How to Serve Grilled Salmon with Mango Salsa and Coconut Rice

Garnishes

Sprinkle extra fresh cilantro on top, along with a few sliced green onions or even an extra wedge of lime for squeezing. A few toasted coconut flakes scattered over the coconut rice add crunch and a pretty, tropical finish to your Grilled Salmon with Mango Salsa and Coconut Rice.

Side Dishes

This meal is nearly a one-plate wonder, but if you want to round it out, a simply dressed green salad or some grilled broccolini makes a gorgeous plate. For a party, a pitcher of sparkling limeade is the perfect drink pairing.

Creative Ways to Present

For a stunning family-style presentation, arrange the grilled salmon fillets on a platter lined with coconut rice and cover with spoonfuls of bright mango salsa. Or make rice bowls for a casual dinner—let everyone build their own with toppings like sliced jalapeños, pickled onions, and even a drizzle of sriracha mayo for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon, mango salsa, and coconut rice separately in airtight containers in the fridge. The rice and salmon will stay delicious for up to 2 days, and you can refresh the salsa with an extra squeeze of lime before serving again.

Freezing

While fresh salsa and avocado don’t freeze well, you can absolutely freeze cooked salmon and coconut rice. Let them cool down completely, then wrap tightly and freeze for up to a month. The texture is best when reheated gently.

Reheating

For best results, reheat the salmon and coconut rice in a covered dish in the oven at 300°F until just warmed through, or microwave in short bursts. Add a splash of coconut water to the rice if it’s looking a little dry, and top with fresh salsa before serving your Grilled Salmon with Mango Salsa and Coconut Rice again.

FAQs

Final Thoughts

Every time I make Grilled Salmon with Mango Salsa and Coconut Rice, I’m reminded how truly joyful a home-cooked meal can be—bright, fresh, and completely crowd-pleasing. I hope you give this recipe a try and make it a new favorite at your table too!

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