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

Scale

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)

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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