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Salmon Mango Salsa Dish

Featured in Hearty Main Courses.

Let salmon soak in lime and garlic. Cook on a grill just until tender. Prepare rice with coconut milk and water. Toss mango, onion, bell pepper, and cilantro for a salsa. Serve grilled salmon with salsa over the rice.
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Casey
Updated on Thu, 08 May 2025 13:09:26 GMT
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Salmon Mango Salsa Dish | cookingwithcasey.com

When grilling season rolls around each summer, I can't wait to whip up this dish. I created it by accident one day after buying fresh salmon without a plan. Digging through my kitchen, I spotted a mango that wasn't going to last another day, and this meal was created. Now my friends beg for it whenever they visit between May and September.

My buddy Dave always claimed he "couldn't stand fish" until he tried this last year and helped himself to another serving. His wife couldn't believe her eyes – she'd been trying to get fish on his plate for ages. Sometimes the right combination changes everything.

What You'll Need

  • Quality Salmon: Don't skimp here – get wild caught if possible, but freshness matters most
  • Fresh Limes: Skip the bottled stuff – you'll need both fresh juice and grated zest
  • Just-Right Mango: It should yield slightly to pressure without being too soft
  • Regular Coconut Milk: The reduced-fat version will leave you with bland, watery rice
  • Red Onion (Cold Water Rinsed): This quick wash tones down the sharp bite in your salsa

I found out about the coconut milk thing the hard way. Once made this for a gathering using the light version hoping to cut calories and ended up with rice that nobody wanted. Some ingredients just can't be substituted.

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Grilled Salmon Mango Salsa | cookingwithcasey.com

Cooking Breakdown

Quick Marinade Mix
The marinade couldn't be simpler – lime, garlic and oil do all the work. I usually start with this, then get the rice going while the salmon sits in the fridge. The citrus actually firms the fish up a bit, which helps keep it together on the grill.
Coconut Rice Worth Eating
Yes, you really should rinse your rice – it makes a difference in the texture. Mixing coconut water with coconut milk creates rice that's got flavor but isn't too heavy. My little ones call it "vacation rice" because it reminds them of resort food.
Getting Salsa Right
Combine everything EXCEPT avocado first, then gently add that last. My first attempt threw everything in together and I got avocado mush throughout. Also, that quick rinse of red onion really works – it takes away the harsh taste without losing the flavor.
Grilling Success
I was scared of grilling salmon until I learned three things: get your grill properly heated before adding fish, don't skimp on oiling the grates, and wait for the fish to naturally release before flipping. That last tip changed everything for me.
Serving It Up
Build in layers: rice base, salmon next, topped with plenty of salsa. Where the warm salmon meets the salsa, something magic happens – the heat releases all the flavors. It's truly better than each part on its own.

The first time around, I completely ruined my salmon by forcing it to flip too early. Now I know better – salmon will tell you when it's ready to turn by releasing from the grill naturally. Some cooking mistakes you only need to make once.

Personalize It

Can't stand cilantro? Try mint or basil instead. No mango? Pineapple works great too. If grilling isn't happening or rain shows up, just bake the salmon at 400°F for about 12 minutes. Sometimes I add a bit of smoked paprika to the marinade – it gives that smoky touch even when cooking inside.

The Next Day

Any salmon you don't finish tastes fantastic cold on a salad the following day, with extra salsa working as your dressing. The rice heats up pretty well if you add a splash of water for moisture. But honestly, we rarely have anything left because everyone usually wants more.

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Grilled Salmon Mango Salsa | cookingwithcasey.com

I've cooked this dish countless times over the years, tweaking little things each round. What started as a desperate throw-together meal has become the number one request when friends visit during summer months. There's something really satisfying about taking a few basic ingredients and turning them into something that makes conversation stop while everyone just enjoys their food.

Frequently Asked Questions

→ Can I bake the salmon if I don’t want to grill it?
Of course! Warm up your oven to 400°F (200°C). Lay the seasoned salmon on a baking sheet lined with parchment paper. Let it bake for 12-15 minutes or until the salmon flakes with a fork while staying moist inside. For a slight char, broil it for the last 2 minutes.
→ Is there a good substitute for coconut water here?
Definitely—if coconut water isn’t handy, use plain water for a milder coconut flavor or swap it out with chicken or veggie broth for something more savory. If it’s needed for the salsa, just skip it or replace it with extra lime juice to keep the right texture.
→ What should I look for to know the salmon is done?
Cooked salmon looks opaque on the outside and has a bit of translucence in the center, staying juicy. The USDA suggests 145°F (63°C), but many prefer 125-130°F (52-54°C) for medium. If pressing with a fork makes the salmon flake but shows a hint of pink in the center, it’s good to go.
→ Can I get parts of this meal ready ahead of time?
Absolutely! Prep the salsa up to 4 hours in advance but add avocado closer to serving. You can marinate the salmon a couple of hours ahead and make the rice earlier that day—just reheat it with a dash of water or coconut water. Keep everything separate and put it together fresh for the best taste.
→ Could I try different proteins with this combo?
Totally! Shrimp or scallops are amazing alternatives for seafood. Chicken breasts or thighs marinated the same way work great. If you’re going vegetarian, grilled tofu or tempeh is a hit. A hearty fish like halibut or mahi-mahi also pairs beautifully.

Salmon Mango Salsa Dish

Salmon marinated in lime, grilled until tender, served with a bright mango-avocado salsa and rich coconut rice for a vibrant dinner that feels like a getaway.

Prep Time
30 Minutes
Cook Time
26 Minutes
Total Time
56 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American with Island Accents

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ For the Lime Salmon

01 4 pieces of salmon fillets, about 6 ounces each, and skin removed
02 3 cloves of garlic, mashed into a paste
03 3 tablespoons of olive oil, plus extra to grease the grill
04 3 tablespoons of freshly squeezed lime juice
05 Salt and ground black pepper, adjusted to your taste
06 2 teaspoons of finely grated lime zest (roughly 2 limes)

→ For the Coconut Rice

07 1 and a half cups of jasmine rice, washed thoroughly and drained
08 1 and a quarter cups of full-fat canned coconut milk
09 Half a teaspoon of salt
10 1 and a half cups of coconut water

→ For the Avocado-Mango Salsa

11 1 avocado, diced and peeled
12 1 peeled, diced mango of generous size
13 One-third of a cup of chopped red onion, rinsed and patted dry
14 3/4 cup of red bell pepper, roughly half a large pepper and finely chopped
15 A tablespoon of coconut water
16 A tablespoon of freshly squeezed lime juice
17 A tablespoon of olive oil
18 Salt and black pepper, just enough to balance the flavors
19 One-quarter cup of freshly chopped cilantro

Instructions

Step 01

Combine olive oil, lime zest, lime juice, and crushed garlic in a baking dish around 11x7 inches. Stir them until blended. Sprinkle some salt and pepper to taste. Place the salmon pieces in the dish and move them around to coat every surface well. Cover it with some plastic wrap and keep it in the fridge for 15–30 mins. Flip the salmon after this so both sides soak in the flavor and let it marinate for another 15–30 minutes.

Step 02

Ten minutes before wrapping up the marination, turn on your grill to medium-high (about 375°F–400°F). Make sure the grates are clean, then give them a coat of olive oil to stop the salmon from sticking. If you prefer, use a fish grill basket to make handling the salmon fillets smoother.

Step 03

While your grill heats up, get started with the coconut rice. Mix coconut water, coconut milk, rinsed rice, and salt in a medium-sized pot. Heat it on medium-high until it comes to a vigorous boil. Drop the heat to low, put the lid on tightly, and let it cook gently for about 20 minutes. By then, the rice will be tender and all the liquid soaked up.

Step 04

When the grill is nice and hot, take the salmon out of the marinade and let the extra drip off. Lay the fillets on the oiled grates, cooking the first side about 3 minutes until you see grill lines and the fish releases easily. Flip each one with a flat spatula and cook 2–3 more minutes until the salmon is moist inside but cooked through. Timing might vary based on how thick the fillet is and how done you like it.

Step 05

Once the rice looks done and has soaked up the liquid, pull it off the stove and leave the lid on for another 5 minutes. This steaming phase ensures the texture is just right. Afterward, fluff the grains with a fork to loosen them up, then cover back up to keep it warm until serving.

Step 06

As the rice rests and the salmon finishes grilling, throw together the salsa. In a bowl, toss mango cubes, red bell pepper, cilantro, and red onion together. Gently fold in avocado pieces, trying not to smash them. Coat with lime juice, a bit of olive oil, and coconut water. Sprinkle salt and pepper lightly to start, and adjust to your liking after tasting.

Step 07

Add a scoop of the warm coconut rice to each plate. Rest a salmon fillet either on or beside it, then cover the salmon with generous heaps of the mango-avocado salsa. Serve as soon as possible so the flavors stay vibrant, and the mix of warm and cool components is perfect.

Notes

  1. This dish adds a tropical twist to omega-rich salmon, making it a visually striking and deliciously healthy option for entertaining or casual dinners.
  2. Rinsing the chopped red onion with cold water takes away its sharp edge, leaving behind mild yet crunchy pieces of flavor for the salsa.
  3. When choosing a mango for the salsa, go for one that's firm but ripe, and grab an avocado that's soft enough to slice but not squishy.
  4. If jasmine rice isn't handy, swap it out for standard white rice. You might lose the floral aroma, but it'll still taste great.

Tools You'll Need

  • A grill or grill pan
  • An 11x7-inch dish for soaking the salmon
  • A medium pot with a lid
  • A medium bowl for mixing the salsa
  • Measuring spoons and cups
  • A whisk for blending marinades
  • A broad, flat spatula for turning fish
  • A cutting board and sharp kitchen knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes fish (salmon)
  • Contains coconut (tree nut)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 590
  • Total Fat: 32 g
  • Total Carbohydrate: 45 g
  • Protein: 35 g