Grilled salmon is a classic, go-to dish for those looking for something healthy, flavorful, and quick. But when you pair it with a bright, tropical mango salsa and serve it over fragrant coconut rice, this simple dish becomes an explosion of fresh, vibrant flavors that feels like a mini vacation on a plate. The rich, buttery salmon is perfectly complemented by the sweet, tangy mango salsa, while the creamy coconut rice adds an indulgent, yet subtle, tropical flavor to the entire dish. This is the kind of meal that’s as perfect for a quick weeknight dinner as it is for impressing guests at a summer BBQ. Plus, it’s super nutritious and light, making it an ideal option for when you want to eat well without feeling weighed down.
I first tried this combination on a tropical getaway, and I couldn’t believe how well the flavors worked together. The juicy sweetness of the mango against the savory richness of the salmon—it was love at first bite! When I got home, I knew I had to recreate it. Over time, it became one of my favorite summer recipes, and it’s now a staple in my house. You’re going to love how easy this dish is to make, and I promise it’ll quickly become a favorite in your home too!
Why You’ll Love This Recipe:
- Light and fresh: The bright mango salsa and creamy coconut rice balance out the richness of the salmon, making this dish feel light and refreshing.
- Healthy: Packed with omega-3s from the salmon and loaded with fresh fruits and veggies in the salsa, this dish is as nutritious as it is delicious.
- Quick and easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- Customizable: You can adjust the spice level, swap out ingredients in the salsa, or use another type of fish if you prefer.
- Impressive: This dish looks and tastes like something you’d get at a fancy restaurant, but it’s incredibly easy to make at home.
Preparation Time and Servings:
- Total time: 30 minutes
- Servings: 4
- Calories per serving: 480
- Protein: 35g, Carbs: 45g, Fat: 18g
Ingredients:
For the Grilled Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 jalapeño, seeded and finely chopped (optional, for heat)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
For the Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 1/4 cups coconut milk (from a can)
- 1/4 cup water
- 1 tablespoon sugar
- 1/4 teaspoon salt
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
Start by rinsing the rice under cold water to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until the rice is tender and all the liquid is absorbed. Once done, remove from heat and let it sit, covered, for 5 minutes to finish steaming. Fluff the rice with a fork before serving.
2. Make the Mango Salsa:
While the rice is cooking, prepare the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, and cilantro. Season with salt and pepper to taste. Toss everything together gently, ensuring the flavors are well distributed. Set aside to let the flavors meld while you prepare the salmon.
3. Season the Salmon:
Pat the salmon fillets dry with paper towels to remove any excess moisture. In a small bowl, mix together the olive oil, lime juice, garlic powder, smoked paprika, salt, and pepper. Brush this mixture generously over both sides of the salmon fillets, ensuring they are well coated.
4. Grill the Salmon:
Preheat your grill (or grill pan) to medium-high heat. Once hot, place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes on the first side, then carefully flip the salmon and cook for another 3-4 minutes on the other side, or until the salmon is opaque and flakes easily with a fork. If you prefer crispy skin, leave the fillets skin-side down the entire time. Cooking times may vary slightly depending on the thickness of your salmon fillets.
5. Serve:
To serve, spoon a generous portion of the coconut rice onto each plate, top with a grilled salmon fillet, and spoon the mango salsa over the top. Garnish with extra cilantro and a squeeze of lime juice if desired. Serve immediately and enjoy!
How to Serve:
- Family-style: Serve everything on a large platter, letting everyone assemble their own plates with as much or as little mango salsa as they like.
- As a lighter meal: If you’re looking for a lighter option, skip the rice and serve the grilled salmon and mango salsa over a bed of mixed greens for a fresh, tropical salad.
- For meal prep: This dish is great for meal prep! Simply pack the salmon, coconut rice, and mango salsa into separate containers for easy lunches throughout the week.
Additional Tips:
- Choose fresh, high-quality salmon: For the best flavor and texture, use wild-caught salmon if possible. Fresh salmon will have a bright, firm flesh and no “fishy” smell.
- Don’t overcook the salmon: Salmon is best when it’s just cooked through and still slightly pink in the center. Overcooked salmon can become dry, so keep an eye on it while grilling.
- Control the heat in the salsa: If you’re sensitive to spice, you can omit the jalapeño or use only half. If you love heat, feel free to leave the seeds in or add more jalapeño.
- Make the salsa in advance: You can prepare the mango salsa up to a day ahead of time and store it in the fridge. The flavors will develop even more as it sits, making it even more delicious!
- Rice cooker option: If you have a rice cooker, simply add the rice, coconut milk, water, sugar, and salt to the cooker and let it handle the rest.
Recipe Variations:
- Pineapple Salsa: Swap out the mango for pineapple for a different twist on the salsa. Pineapple’s bright sweetness pairs just as well with the rich salmon.
- Quinoa instead of rice: If you’re looking for a lighter or grain-free option, serve the salmon and salsa over quinoa or cauliflower rice instead of coconut rice.
- Spicy Grilled Salmon: Add some cayenne pepper or red pepper flakes to the salmon seasoning for an extra kick of heat.
- Pan-Seared Salmon: If you don’t have access to a grill, you can easily pan-sear the salmon on the stovetop. Heat a tablespoon of oil in a skillet over medium-high heat and cook the salmon for 4-5 minutes per side.
Serving Suggestions:
- Side dishes: Pair this dish with a fresh side salad, roasted asparagus, or sautéed green beans for a well-rounded meal.
- Beverages: A light and refreshing beverage like iced tea, sparkling water with lime, or a tropical smoothie complements this dish beautifully. For something a bit more fun, try a homemade mocktail or a tropical punch.
- For kids: If your kids aren’t fans of salsa, you can serve the salmon and rice with a side of veggies and a drizzle of soy sauce or teriyaki for a kid-friendly version.
Freezing and Storage:
- Storage: Store any leftover salmon, coconut rice, and mango salsa in separate airtight containers in the fridge for up to 3 days. Reheat the salmon and rice in the microwave or on the stovetop, and serve with the chilled salsa.
- Freezing: You can freeze the grilled salmon and coconut rice for up to 2 months. Just make sure to wrap the salmon tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and reheat as needed. The salsa is best enjoyed fresh and doesn’t freeze well.
Special Equipment:
- Grill or grill pan: If you don’t have an outdoor grill, a grill pan works just as well for getting those beautiful grill marks on your salmon.
- Tongs: Use tongs to easily flip the salmon on the grill without breaking the fillets.
- Sharp knife: A good sharp knife is essential for cleanly slicing the mango and other salsa ingredients.
FAQ Section:
- Can I use frozen salmon? Yes! If using frozen salmon, be sure to fully thaw it in the refrigerator before grilling.
- Can I make this recipe dairy-free? Absolutely! The coconut rice is already dairy-free, and you can make sure the entire meal is dairy-free by checking that the salmon seasoning doesn’t contain any butter.
- **What can I use instead of coconut milk?** If you don’t have coconut milk or don’t enjoy the flavor, you can substitute it with chicken broth or water for a simpler rice option.
- Can I grill the salmon with the skin on? Yes! Grilling the salmon with the skin on helps keep the fish moist and flavorful. You can either eat the crispy skin or remove it before serving.
- Can I cook the salmon in the oven? Yes, you can bake the salmon at 400°F for 12-15 minutes, depending on the thickness of the fillets.
Conclusion:
I can’t wait for you to try this Grilled Salmon with Mango Salsa & Coconut Rice! It’s the perfect combination of light, tropical flavors that’s sure to impress, whether you’re cooking for family, friends, or just treating yourself to a delicious meal. With its simple preparation and vibrant presentation, this dish is a winner any time of year. Don’t forget to take a picture and tag me on social media when you make it—I love seeing your beautiful creations! Enjoy every bite!
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Grilled Salmon with Mango Salsa & Coconut Rice
- Total Time: 35 minutes
Description
Grilled salmon is one of those dishes that always feels like a treat, but it’s surprisingly simple to make. I made this grilled salmon with mango salsa and coconut rice on a whim one weekend, and it quickly became a family favorite. The savory, smoky flavor of the grilled salmon pairs perfectly with the sweet, tangy mango salsa, and the creamy coconut rice brings everything together. It’s one of those meals that feels light, fresh, and healthy, but still hearty enough to leave you satisfied. My husband calls it “restaurant quality,” and my kids love the tropical twist of the mango and coconut. It’s a win all around!
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh lime wedges (for serving)
- 1 large ripe mango, peeled and diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- 1 cup jasmine rice
- 1 cup coconut milk (from a can)
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, for a slightly sweeter rice)
Instructions
- Prepare the Coconut Rice: Start by making the coconut rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, salt, and sugar (if using). Bring to a boil over medium heat, then reduce the heat to low and cover the pan. Simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Make the Mango Salsa: While the rice is cooking, prepare the mango salsa. In a bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste. Mix gently and set aside to let the flavors meld.
- Grill the Salmon: Preheat your grill to medium-high heat (about 400°F/200°C). Rub the salmon fillets with olive oil, then season with smoked paprika, garlic powder, salt, and pepper. Place the salmon on the grill, skin-side down, and cook for 4-5 minutes per side, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork.
- Serve: Serve the grilled salmon over a bed of coconut rice, topped with a generous spoonful of mango salsa. Garnish with fresh lime wedges for squeezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 550
