Grilled Salmon, Mango, Coconut

This grilled salmon with mango salsa is my secret weapon for turning a regular weeknight into a mini-vacation. The combination of creamy coconut rice, flaky salmon, and that bright, sweet salsa instantly transports you somewhere warm and sunny. It looks and tastes like a fancy restaurant meal but comes together surprisingly fast.

I first threw this together for a last minute dinner party, and everyone was convinced I’d spent hours in the kitchen. Now it's my go to for making any occasion feel a little more special.

Ingredients

• Salmon fillets: Four six to eight ounce salmon fillets center cut is best as it cooks more evenly
• Olive oil: Two tablespoons olive oil a good quality extra virgin olive oil adds a subtle fruity note
• Fresh lime juice: Two tablespoons fresh lime juice please use fresh squeezed it makes all the difference
• Lime zest: One tablespoon lime zest this is where the most intense lime flavor lives
• Garlic: Two cloves garlic minced finely to infuse the marinade without burning on the grill
• Salt and pepper: Salt and pepper to taste
• Coconut milk: One can full fat coconut milk this is the key to rich creamy rice don't use the light version
• Coconut water: One cup coconut water it adds a lighter coconut flavor and hydration for the rice
• Jasmine rice: One cup jasmine rice rinsed well to remove excess starch for fluffier grains
• Salt for the rice: One half teaspoon salt for the rice
• Mango: One ripe mango diced look for one that has a slight give when pressed gently
• Red bell pepper: One half red bell pepper diced for a sweet crunch and beautiful color
• Avocado: One avocado diced choose one that's ripe but still firm enough to hold its shape
• Fresh cilantro: One fourth cup fresh cilantro chopped it adds a necessary fresh herbaceous note
• Coconut water for salsa (optional): One tablespoon coconut water optional for the salsa if it seems a little dry

Step-by-Step Instructions

Marinate the Salmon:

In a shallow baking dish or a large bowl, whisk together the olive oil, lime zest, fresh lime juice, and finely minced garlic. Season generously with salt and pepper. Place the salmon fillets in the marinade and turn them over a few times to make sure every surface is coated. Let this sit for at least 30 minutes, but no more than an hour, as the lime juice can start to change the texture of the fish. I usually flip them once about halfway through.

Prepare the Coconut Rice:

While the salmon is marinating, get the rice going. In a medium saucepan with a tight fitting lid, combine the rinsed jasmine rice, the full can of coconut milk, the coconut water, and a half teaspoon of salt. Stir it all together and bring the mixture to a full boil over medium high heat. As soon as it boils, immediately reduce the heat to the lowest possible setting, cover the pot, and let it simmer for 20 minutes. It's crucial not to lift the lid during this time. Once 20 minutes are up, turn off the heat and let the rice rest, still covered, for another 10 minutes to steam and absorb the remaining liquid.

Grill the Salmon:

Preheat your grill to medium high heat, around 400 to 450 degrees Fahrenheit. It’s important to clean the grates well and then brush them with a high smoke point oil to prevent the salmon from sticking, a lesson I learned the hard way. Carefully place the salmon fillets on the hot grates, presentation side down first. Let them cook undisturbed for about 3 to 4 minutes to get a great sear and nice grill marks. Flip them carefully and cook for another 3 to 4 minutes on the other side. The salmon is done when it flakes easily with a fork and is opaque throughout.

Create the Salsa:

As the salmon and rice are finishing, you can quickly assemble the salsa. In a medium bowl, gently combine the diced mango, diced red bell pepper, diced avocado, and chopped cilantro. If you're using it, add a tablespoon of coconut water to loosen it up slightly. The key here is to fold the ingredients together gently with a spatula so you don't mash the avocado and mango. Season with a pinch of salt to bring all the flavors to life.

Assemble and Serve:

To serve, fluff the rested coconut rice with a fork and spoon a generous portion onto each plate. Place a perfectly grilled salmon fillet on top of the rice. Finish by spooning a heaping amount of the fresh mango salsa over the salmon. Enjoy immediately while everything is warm and the salsa is vibrant.

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My favorite part of this whole dish is the mango. Finding that perfectly ripe mango, sweet with just a little tang, feels like a little victory. It’s the ingredient that ties the rich salmon and creamy rice together, and it reminds me of a family trip where we ate fresh mango every single day.

Ingredient Substitutions

If you don't have salmon, this recipe works beautifully with other firm fish like halibut, mahi mahi, or even grilled shrimp. For the mango, you can easily swap in diced pineapple or even peaches in the summer for a different but equally delicious sweet and savory salsa. If you can't find jasmine rice, basmati is a good alternative, though the cooking time may vary slightly.

Storage and Reheating Tips

It’s best to store the components separately in airtight containers in the refrigerator. The rice and salmon will last for up to three days, while the salsa is best eaten within 24 hours as the avocado will start to brown. To reheat, gently warm the rice in the microwave with a splash of water. The salmon can be flaked into the rice or warmed in a low oven to prevent it from drying out.

Serving Suggestions

This dish is a complete meal on its own, but if you want to add a green component, a simple side of steamed asparagus or sautéed spinach with a squeeze of lime would be perfect. For a beverage pairing, a crisp Sauvignon Blanc or a light lager complements the tropical flavors wonderfully.

Frequently Asked Questions

→ What kind of salmon is best for grilling?

Center-cut salmon fillets, about 6-8 ounces each, are ideal for grilling. They cook evenly and are less likely to dry out. Sockeye or King salmon provide rich flavor.

→ How do I prevent the salmon from sticking to the grill?

Make sure your grill is clean and preheated to medium-high heat. Brush the grates with oil before placing the salmon on the grill. Also, ensure the salmon is well-marinated; the oil in the marinade helps prevent sticking.

→ Can I use frozen salmon fillets for this?

Yes, but make sure to thaw them completely before marinating. Pat them dry with paper towels to remove excess moisture, which will help them sear properly on the grill.

→ What's the best way to tell when the salmon is cooked through?

The salmon is cooked when it flakes easily with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking to keep it moist and tender.

→ Can I make the coconut rice ahead of time?

Yes, you can prepare the coconut rice a few hours in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving, adding a tablespoon or two of water if needed to rehydrate.

→ What other fruits pair well in the salsa?

Pineapple and jalapeno can be a really good addition to the salsa! If you don't have bell pepper, red onion could work in a pinch.