Grilled Salmon with Mango Salsa & Coconut Rice Recipe

This Grilled Salmon with Mango Salsa & Coconut Rice is the ultimate tropical dinner dream! It’s light yet satisfying, bursting with bright, fresh flavors, and comes together in no time at all. Perfect for warm-weather nights when you crave something refreshing, healthy, and just a little bit fancy without the fuss.

Why You’ll Love This Recipe

• Fast and Flavorful: Ready in under 30 minutes, this dish is a lifesaver on busy evenings.
• Vibrant and Fresh: The mango salsa adds a sweet and zesty kick that perfectly complements the smoky grilled salmon.
• Wholesome and Nourishing: Full of good-for-you fats, lean protein, and tropical vibes thanks to the creamy coconut rice.

Ingredients You’ll Need

For the Grilled Salmon:

• Salmon fillets: Rich and buttery, a hearty protein that holds up beautifully on the grill.
• Olive oil: Helps prevent sticking and adds a touch of flavor.
• Lime juice: Adds brightness and cuts through the richness of the fish.
• Garlic powder and paprika: For a simple, smoky, garlicky rub that enhances the salmon’s flavor.
• Salt and pepper: To season just right.

For the Mango Salsa:

• Ripe mango: Juicy and sweet, the star of the salsa.
• Red onion: Adds crunch and a sharp contrast to the mango’s sweetness.
• Cilantro: Brings in a fresh, herbaceous note.
• Jalapeño: For a bit of heat (remove the seeds for a milder version).
• Lime juice: Keeps everything bright and zesty.
• Salt: Enhances all the other flavors.

For the Coconut Rice:

• Jasmine rice: Slightly sticky and fragrant, ideal for soaking up the coconut flavor.
• Coconut milk: Gives the rice its rich, creamy texture and subtle sweetness.
• Water: Helps balance the richness of the coconut milk.
• Salt: Just a pinch to round out the flavor.

Variations

• Tropical Twist: Add pineapple or papaya to the mango salsa for extra depth.
• Spice It Up: Toss in some crushed red pepper flakes or use a spicier chili in the salsa.
• Different Protein: This works beautifully with grilled shrimp or even tofu for a plant-based option.
• Low Carb: Swap the coconut rice for cauliflower rice cooked with a splash of coconut milk.

How to Make Grilled Salmon with Mango Salsa & Coconut Rice

Step 1: Make the Coconut Rice

Combine jasmine rice, coconut milk, water, and a pinch of salt in a pot. Bring to a boil, then reduce to a simmer, cover, and cook until the rice is fluffy and the liquid is absorbed. Let it sit for 5 minutes before fluffing.

Step 2: Prepare the Mango Salsa

In a bowl, mix together diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir and set aside to let the flavors meld.

Step 3: Season the Salmon

Brush the salmon fillets with olive oil and sprinkle with lime juice, garlic powder, paprika, salt, and pepper.

Step 4: Grill the Salmon

Grill the salmon over medium-high heat, skin-side down first, for about 4-5 minutes per side until it flakes easily with a fork and has beautiful grill marks.

Step 5: Assemble and Serve

Spoon the coconut rice onto a plate, top with a grilled salmon fillet, and add a generous scoop of mango salsa on top.

Pro Tips for Making the Recipe

• Oil the Grill: Prevent sticking by brushing the grill grates with oil before adding the salmon.
• Use Fresh Mangoes: Ripe mangoes are key — they should give slightly when pressed and have a fruity aroma.
• Control the Heat: If using jalapeño, taste it first so you can manage the heat level in the salsa.
• Don’t Overcook the Salmon: It should be just cooked through and still juicy inside.

How to Serve

This dish is a stunner all on its own, but here are some ideas to round out your meal:

Garnishes:

A few lime wedges, extra cilantro, or a sprinkle of toasted coconut flakes really elevate the presentation.

Side Dish:

Serve with a crisp cucumber salad or steamed green beans for extra crunch and freshness.

Drinks:

Pair with a chilled glass of sauvignon blanc or a tropical mocktail like pineapple mint spritzer.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salmon, salsa, and rice in separate airtight containers in the refrigerator. They’ll stay fresh for up to 3 days.

Freezing

The grilled salmon and coconut rice freeze well, but skip freezing the salsa as it doesn’t thaw nicely.

Reheating

Reheat the salmon and rice gently in the microwave or on the stovetop. Add a splash of water or coconut milk to rehydrate the rice.

FAQs

Can I bake the salmon instead of grilling it?
Absolutely! Bake at 400°F for about 12-15 minutes or until the salmon flakes easily with a fork.

How do I know when the salmon is cooked through?
The salmon should be opaque and flake easily when tested with a fork. Internal temperature should reach 145°F.

Can I make the mango salsa ahead of time?
Yes, but it’s best within a few hours of making it. Store in the fridge and stir before serving.

What can I substitute for coconut milk in the rice?
You can use almond milk for a lighter version, though it won’t have quite the same richness. Or stick with all water and add a little shredded coconut.

Final Thoughts

Grilled Salmon with Mango Salsa & Coconut Rice is everything you want in a weeknight dinner: quick, flavorful, and full of color. It’s the kind of dish that makes you feel like you’re on vacation, even if you’re just in your kitchen. Try it tonight and bring some sunshine to your dinner table!

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