Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
There’s a moment every summer when all I want is a meal that tastes like sunshine—bright, fresh, colorful, and bursting with flavor. A meal that instantly transports me to a breezy beach, even if I’m actually grilling on my small backyard patio. That’s exactly how Grilled Salmon with Mango Salsa and Coconut Rice became one of my signature warm-weather dishes.
The first time I made it, I had just returned from a trip where I fell in love with tropical flavors—sweet ripe mangoes, creamy coconut, tangy lime, and fresh herbs everywhere. When I got home, I set out to recreate that feeling in a single dinner. I marinated a couple of salmon fillets, diced up the freshest mangoes I could find, simmered rice in coconut milk, and hoped for the best. But from the moment I took my first bite, I knew this Grilled Salmon with Mango Salsa and Coconut Rice recipe was special.
The salmon comes off the grill smoky and perfectly flaky. The mango salsa pops with vibrant sweetness and lime zest. And the coconut rice brings everything together with its warm, aromatic, silky texture. It’s the kind of meal that tastes like vacation but is incredibly easy and wholesome enough to make on a weeknight.
If you’re looking for a dish that is simple, stunning, and full of bright island-inspired flavor, this Grilled Salmon with Mango Salsa and Coconut Rice recipe is about to become your new favorite.
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Ingredients for Grilled Salmon with Mango Salsa and Coconut Rice
Below is everything you need for the Grilled Salmon with Mango Salsa and Coconut Rice recipe.
For the Grilled Salmon
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper, to taste
For the Mango Salsa
- 2 ripe mangoes, diced
- ½ red bell pepper, finely chopped
- ½ small red onion, finely diced
- 1 jalapeño, seeded and minced (optional for heat)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1–2 tsp honey (optional)
- Pinch of salt
For the Coconut Rice
- 1 ½ cups jasmine rice, rinsed
- 1 cup coconut milk (full-fat or light)
- 1 ¼ cups water
- 1 tbsp sugar (optional)
- ½ tsp salt
Optional Garnishes
- Lime wedges
- Extra cilantro
- Sliced avocado
- Toasted coconut flakes
How to Prepare Grilled Salmon with Mango Salsa and Coconut Rice
This Grilled Salmon with Mango Salsa and Coconut Rice dish comes together seamlessly with these step-by-step instructions.
Step 1: Prepare the Coconut Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine rice, coconut milk, water, sugar, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let stand 10 minutes.
- Fluff gently with a fork.
Your rice will be fragrant, silky, and slightly sweet—the perfect base for savory grilled salmon.
Step 2: Make the Mango Salsa
- In a medium bowl, combine diced mangoes, bell pepper, red onion, jalapeño, and cilantro.
- Squeeze in lime juice and drizzle with optional honey.
- Add a pinch of salt and toss gently.
- Refrigerate until ready to use.
This salsa gets better as it sits, making it a great make-ahead component.
Step 3: Marinate the Salmon
- Pat salmon fillets dry.
- In a small bowl, mix olive oil, lime juice, minced garlic, paprika, chili powder, cumin, salt, and pepper.
- Brush marinade over salmon.
- Let the salmon rest 10–20 minutes while the grill heats up.
This marinade gives the salmon a smoky, citrusy flavor that pairs beautifully with the mango salsa.
Step 4: Grill the Salmon
- Preheat your grill (or grill pan) to medium-high heat.
- Oil the grates to prevent sticking.
- Place salmon skin-side down, and grill for 5–6 minutes.
- Flip carefully and grill another 3–4 minutes, or until cooked through but still tender.
You’re aiming for salmon that flakes easily but stays moist and buttery.
Step 5: Assemble the Dish
- Spoon coconut rice onto each plate.
- Place a grilled salmon fillet on top.
- Generously top with mango salsa.
- Add fresh garnishes like lime wedges or avocado if desired.
And just like that, you’ve created a tropical masterpiece.
How to Serve This Grilled Salmon with Mango Salsa and Coconut Rice Dish
This Grilled Salmon with Mango Salsa and Coconut Rice recipe makes a gorgeous, well-balanced meal all on its own, but here are some extra serving ideas:
1. With Grilled Vegetables
Grilled zucchini, asparagus, or corn on the cob pair wonderfully.
2. With a Light Salad
Try a simple arugula salad with lime vinaigrette to keep the meal fresh and bright.
3. With Toasted Coconut on Top
Adds crunch and enhances the tropical vibes.
4. Family Style
Lay everything out on a large platter for easy sharing—especially great for summer barbecues.
5. With a Tropical Drink
Serve with iced hibiscus tea, pineapple iced tea, coconut water, or even a lime spritzer.
Tips for the Best Grilled Salmon with Mango Salsa and Coconut Rice
1. Use Ripe Mangoes
Look for mangoes that smell sweet and give slightly when pressed.
2. Don’t Overcook the Salmon
Remove from heat as soon as it flakes gently with a fork.
3. Rinse the Rice
This ensures fluffy, non-sticky coconut rice.
4. Taste and Adjust the Salsa
Mangoes vary in sweetness; add more lime or honey as needed.
5. Oil the Grill Well
This prevents delicate salmon skin from sticking.
6. Use Fresh Lime
It brightens every part of the dish—marinade, salsa, and garnish.
7. Serve Immediately
The contrast of hot grilled salmon and cool mango salsa is unbeatable.
8. Keep the Salsa Chunky
Finely chopped mango turns mushy; keep larger cubes for texture.
9. Add Extra Coconut Milk for Creamier Rice
If you like richer rice, replace more of the water with coconut milk.
10. Let Salmon Rest Before Serving
One minute of resting keeps it juicy.
Variations of This Grilled Salmon with Mango Salsa and Coconut Rice Recipe
Here are fun ways to customize the dish:
1. Spicy Mango Salsa
Add more jalapeño, serrano peppers, or chili flakes.
2. Pineapple Mango Salsa
Replace half the mango with fresh pineapple for extra sweetness.
3. Blackened Salmon
Coat salmon generously with Cajun seasoning before grilling.
4. Pan-Seared Salmon
If you don’t have a grill, sear the salmon in a hot skillet in butter and oil.
5. Coconut Lime Rice
Add lime zest and a splash of lime juice to the rice after cooking.
6. Avocado Mango Salsa
Mix diced avocado into the salsa for creaminess.
7. Salmon Bowls
Serve everything in a bowl with shredded cabbage, quinoa, or greens.
8. Teriyaki Salmon
Use teriyaki instead of the spice marinade for a sweet Asian-inspired twist.
9. Grilled Shrimp Instead of Salmon
Perfect for a lighter, quicker alternative.
10. Vegan Version
Swap salmon for grilled tofu or roasted cauliflower steaks.
FAQs
1. Can I use frozen salmon?
Yes—just thaw completely and pat dry before marinating.
2. How do I know when salmon is done?
It should flake easily with a fork and reach an internal temp of 145°F.
3. Can I make the mango salsa ahead of time?
Yes! Make it up to 4 hours ahead and refrigerate.
4. Can I use brown rice instead?
Definitely—just adjust cooking time and liquid amounts.
5. Can I bake the salmon instead of grilling?
Yes, bake at 400°F for 12–15 minutes.
6. What if I don’t like cilantro?
Replace with basil, mint, or parsley.
7. Can I make the rice in a rice cooker?
Yes—use the same liquid ratios.
8. How spicy is this Grilled Salmon with Mango Salsa and Coconut Rice dish?
Completely customizable—remove jalapeño for a mild version.
9. Can I use canned mango?
Fresh works best, but well-drained canned mango works in a pinch.
10. How long do leftovers last?
Store separately in the fridge for up to 3 days.
Final Thoughts
Grilled Salmon with Mango Salsa and Coconut Rice is one of those meals that brings pure joy to the table. It’s bright, bold, refreshing, and deeply satisfying—all while being surprisingly easy to prepare. The smoky richness of grilled salmon paired with the vibrant pop of mango salsa and creamy coconut rice creates a harmony of flavors that feels both comforting and adventurous.
It’s the perfect recipe for summer gatherings, weeknight dinners, or whenever you want a little tropical escape on your plate. What I love most about this Grilled Salmon with Mango Salsa and Coconut Rice dish is how customizable it is—you can make it spicy, tangy, extra sweet, or even turn it into bowls or tacos. No matter how you serve it, it never fails to impress.
Whether you’re cooking for family, hosting friends, or treating yourself to a nourishing meal, I hope this Grilled Salmon with Mango Salsa and Coconut Rice recipe becomes one of your go-to favorites. Grab your grill, pick up some ripe mangoes, and enjoy every last bite of this sunshine-filled dish!