Grilled Salmon with Mango Salsa & Coconut Rice

Introduction

If there’s one dish that screams “vacation on a plate,” it’s this Grilled Salmon with Mango Salsa and Coconut Rice. Imagine tender, smoky salmon paired with a bright, zesty mango salsa and a side of creamy, slightly sweet coconut rice—every bite feels like a tropical getaway. Whether you’re hosting a dinner party or just craving a flavorful weeknight dinner, this recipe is a crowd-pleaser.

This recipe became a family favorite after a spontaneous grilling experiment during one summer barbecue. We wanted something light but satisfying, with a balance of sweet and savory flavors. When we paired the grilled salmon with mango salsa, it was a match made in foodie heaven. Adding coconut rice as a side was the finishing touch—it perfectly complements the bold, tropical flavors.

One of the best things about this dish? It’s surprisingly simple to make. The salmon grills up in just minutes, the salsa comes together in a flash, and the coconut rice practically cooks itself. Even if you’re new to cooking, you’ll feel like a pro whipping up this restaurant-quality meal. Plus, it’s versatile enough to serve as a weeknight dinner or the star of a dinner party spread.

Why You’ll Love This Recipe

Here’s why this recipe is bound to become a staple in your home:

• Simple yet impressive: This dish is easy enough for beginners but elegant enough to wow your dinner guests.
• Balanced flavors: The savory richness of the salmon pairs perfectly with the sweet and tangy mango salsa, while the creamy coconut rice ties everything together.
• Healthy and satisfying: Packed with omega-3s from the salmon, vitamins from the mango, and energy-boosting carbs from the rice, this meal is as nourishing as it is delicious.
• Customizable: Not a fan of salmon? You can easily swap it for chicken, shrimp, or tofu. The mango salsa and coconut rice work beautifully with almost anything.

Picture this: a forkful of flaky salmon, a burst of juicy mango, and a creamy bite of coconut rice—all in one bite. It’s tropical, comforting, and downright irresistible. Whether you’re dreaming of the beach or just looking for a fresh, vibrant meal, this recipe has you covered.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: Serves 4

Nutrition Facts (per serving):

• Calories: 520
• Protein: 35g
• Carbs: 45g
• Fat: 20g

Ingredients

For the Grilled Salmon:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

Mango Salsa:

• 2 ripe mangoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and finely diced
• Juice of 1 lime
• Pinch of salt

Coconut Rice:

• 1 1/2 cups jasmine rice
• 1 1/4 cups coconut milk (full fat or light)
• 1 1/4 cups water
• 1 tablespoon sugar
• 1/2 teaspoon salt

Optional garnishes:

• Lime wedges
• Extra cilantro

Step-by-Step Instructions

1. Prepare the Salmon

1. Marinate the salmon: In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Brush this mixture evenly over both sides of the salmon fillets. Squeeze fresh lime juice over the top and let the salmon rest for 10-15 minutes while you prepare the other components.
   • Pro Tip: Bringing the salmon to room temperature before grilling ensures even cooking.

2. Make the Mango Salsa

1. Combine ingredients: In a medium bowl, mix the diced mangoes, red onion, cilantro, jalapeño, lime juice, and a pinch of salt. Stir gently to combine without mashing the mangoes.
2. Taste and adjust: If you like it spicier, add more jalapeño. For extra tang, squeeze in more lime juice.
   • Pro Tip: Let the salsa sit for at least 10 minutes to allow the flavors to meld.

3. Cook the Coconut Rice

1. Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
2. Cook the rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well and bring to a boil over medium heat.
3. Simmer and steam: Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes to steam.
4. Fluff and serve: Fluff the rice with a fork before serving.
   • Pro Tip: For added coconut flavor, sprinkle toasted coconut flakes over the rice before serving.

4. Grill the Salmon

1. Preheat the grill: Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
2. Grill the salmon: Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork.
   • Pro Tip: Avoid flipping the salmon too early—it’s ready to flip when it releases easily from the grill.
3. Rest the salmon: Remove the salmon from the grill and let it rest for a few minutes before serving.

How to Serve

To serve, spoon a generous portion of coconut rice onto each plate. Top the rice with a grilled salmon fillet and finish with a heaping spoonful of mango salsa. Garnish with lime wedges and a sprinkle of fresh cilantro for a pop of color and flavor.

For a complete meal, pair this dish with a light green salad or steamed vegetables. Want to take the tropical vibe up a notch? Serve with a side of grilled pineapple or a refreshing cucumber-mint salad.

Additional Tips

1. Choose the right salmon: Opt for fresh, high-quality salmon fillets with skin on for the best flavor and texture. If using frozen salmon, thaw it completely before marinating.
2. Use ripe mangoes: Look for mangoes that are slightly soft to the touch but not mushy. They should have a fragrant aroma and vibrant orange flesh.
3. Don’t overcook the salmon: Salmon is best when slightly pink in the center. Use a meat thermometer to check for an internal temperature of 145°F.
4. Make it your own: Add diced avocado or cucumber to the mango salsa for extra texture and flavor.
5. Reheating tips: To reheat leftover salmon, use a low oven (275°F) to gently warm it without drying it out.

Recipe Variations

• Spicy Kick: Add a teaspoon of chili powder to the salmon marinade or a dash of hot sauce to the mango salsa for some heat.
• Vegetarian Option: Swap the salmon for grilled tofu or portobello mushrooms.
• Low-Carb Version: Replace the coconut rice with cauliflower rice cooked in coconut milk.
• Herb Swap: Use fresh mint instead of cilantro in the mango salsa for a different flavor profile.

Freezing and Storage

Storing Leftovers:

• Salmon: Store grilled salmon in an airtight container in the fridge for up to 3 days.
• Coconut Rice: Store in a separate container for up to 4 days. Reheat with a splash of coconut milk to restore its creamy texture.
• Mango Salsa: Best enjoyed fresh but can be refrigerated for up to 2 days.

Freezing:

• Freeze cooked salmon for up to 3 months. Wrap each fillet tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge before reheating.
• Avoid freezing the mango salsa—it doesn’t hold up well to freezing and thawing.

Special Equipment

• Grill or Grill Pan: Essential for achieving that smoky, charred flavor on the salmon.
• Fine Mesh Strainer: Helpful for rinsing rice to remove excess starch.
• Sharp Knife: For dicing mangoes and other salsa ingredients cleanly.

FAQ Section

Can I bake the salmon instead of grilling?
Absolutely! Bake the salmon at 375°F for 12-15 minutes, or until it flakes easily with a fork.

What can I use instead of mangoes?
Pineapple or peaches make excellent substitutes for the mango in the salsa.

Can I make the coconut rice in a rice cooker?
Yes! Simply add all the rice ingredients to your rice cooker and cook according to the manufacturer’s instructions.

Can I bake the salmon instead of grilling it?

Yes! If you don’t have a grill or prefer baking, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil, place the marinated salmon on it, and bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I use frozen salmon?

Definitely! If using frozen salmon, thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for 30-45 minutes. Pat the fillets dry before marinating to ensure the seasoning sticks.

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Conclusion

Grilled Salmon with Mango Salsa & Coconut Rice is a dish that brings tropical flair to your dinner table. It’s vibrant, fresh, and comforting—a perfect balance of smoky, sweet, and creamy flavors. Whether you’re serving it at a backyard barbecue, a cozy family dinner, or simply treating yourself after a long day, this recipe is a guaranteed crowd-pleaser.

One of the best parts about this dish is how customizable it is. You can experiment with the salsa, switch up the sides, or even bake the salmon if grilling isn’t an option. It’s forgiving, adaptable, and, most importantly, downright delicious.