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Succulent Grilled Salmon with Mango Salsa

Category: Where Culinary Traditions Collide

Treat yourself to this colorful meal featuring juicy grilled salmon covered with cool mango and avocado topping, alongside creamy coconut-infused rice. The zesty marinade brings out the fish's best taste, while the fruity mix adds a sunny, island-inspired kick. Great for hot weather dining or a fancy dinner that'll make everyone think you're a pro.

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Monica
By Monica Monica
Updated on Sat, 03 May 2025 13:53:46 GMT
A bowl of food with fish, rice, and vegetables. Pin
A bowl of food with fish, rice, and vegetables. | flavorsfuse.com

This summery grilled salmon dish brings together juicy fish, tropical mango salsa, and creamy coconut rice for a knockout dinner that's both fancy and straightforward. The lush coconut-infused rice makes the perfect foundation for the juicy salmon and zesty, cooling salsa.

I whipped up this combo at a garden get-together last summer and it's now my go-to dish when company comes over. The bright colors and island-inspired flavors make everyone feel like they're dining seaside, no matter where you're actually eating.

Ingredients

  • Salmon fillets: try to get middle portions for consistent thickness so they cook evenly
  • Fresh lime juice and zest: adds brightness to the whole meal while gently preparing the fish
  • Coconut milk: grab the full-fat kind for the tastiest, richest rice possible
  • Jasmine rice: comes with its own flowery smell that works wonderfully with coconut
  • Fresh mango: look for ones that feel somewhat firm but give a little when you press them
  • Red bell pepper: gives your salsa a sweet crunch and pretty pop of color
  • Avocado: adds a creamy texture, pick ones that feel slightly soft when gently squeezed
  • Coconut water: brings a hint of sweetness while connecting all the meal elements
  • Fresh cilantro: offers grassy notes that balance out the rich components

Step-by-Step Instructions

Marinate the Salmon:
Mix olive oil, lime zest, lime juice and garlic in a dish with plenty of seasoning. This tangy mixture flavors the fish and starts softening the proteins for a juicier outcome. Let the salmon soak for up to an hour, turning it over halfway for better flavor coverage.
Prepare the Coconut Rice:
Mix coconut water, coconut milk, rice and salt in a pot and bring it to a bubble. Turn down to a low simmer and put the lid on for roughly 20 minutes until the liquid soaks in. Using both coconut milk and water makes it just right, not too thick or thin. Keep it covered after cooking for extra fluffiness.
Grill the Salmon:
Oil your grill grates well so nothing sticks. Put the salmon pretty side down first and cook about 3 minutes each side. Watch for some browning outside while keeping the middle moist and slightly see-through. The fish should break apart easily with a fork when it's done.
Create the Salsa:
Softly mix all salsa parts together right before you serve. The lime juice keeps the avocado from turning brown while coconut water adds a touch of sweetness that connects it to the rice. Add salt carefully since it brings out the natural mango sweetness.
A bowl of food with fish and vegetables. Pin
A bowl of food with fish and vegetables. | flavorsfuse.com

The first time I cooked this dish, my kid said it beat any restaurant salmon she'd ever had. Now for every special event she asks for this exact meal with the coconut rice, which has become our family's standout dish.

Make-Ahead Options

When you're short on time, you can get parts of this meal ready early. You can cook the rice up to two days before and warm it up with a little coconut milk added in. You can soak the salmon in its marinade in the morning, and you can chop all the salsa stuff and keep them apart until serving time to keep everything fresh and crisp.

A bowl of food with Rice, fish and vegetables. Pin
A bowl of food with Rice, fish and vegetables. | flavorsfuse.com

Perfect Pairings

This island-inspired meal tastes amazing with light white wines like fresh Chardonnay or Sauvignon Blanc. If you don't want alcohol, try fizzy water with a splash of pineapple juice and some mint leaves. A basic green salad with a light lime dressing rounds out the meal without stealing attention from the main dish.

Ingredient Substitutions

When you can't find salmon or want something different, try firm white fish like halibut or mahi mahi but watch the cooking time since it might differ. Folks who don't eat meat can enjoy the coconut rice and mango salsa with grilled tofu soaked in the same lime mix. During cold months when fresh mangoes aren't so good, thawed frozen mango works great just make sure to drain off any extra water before mixing it with your other salsa ingredients.

FAQs About the Recipe

→ How do I grill salmon without it sticking?

First get your grill hot and rub it with oil. Then brush some oil on your salmon too and make sure the grill is clean before you start cooking.

→ Can I substitute jasmine rice with another type?

Sure thing. Try basmati or regular long-grain white rice instead. Just know that jasmine gives a nice smell that works really well with the coconut milk.

→ How do I pick a ripe mango for the salsa?

Feel for mangoes that give a little when you press them and sniff near the stem for a sweet smell.

→ Can I marinate the salmon overnight?

Don't do it. The acid in the marinade will mess up your fish if left too long. Just 30-60 minutes works best.

→ What other fish can I use instead of salmon?

Try trout, halibut, or mahi-mahi if you don't want salmon. They're all firm enough to hold up well in this dish.

Salmon Mango Creation

Juicy grilled salmon topped with bright mango salsa and fluffy coconut rice.

Prep Time
30 min
Cooking Time
26 min
Total Time
56 min
By Monica: Monica

Category: Fusion Main Dishes

Skill Level: Moderate

Cuisine Style: American

Yield: 4 Servings

Dietary Preferences: Gluten-Free, Lactose-Free

What You'll Need

→ Citrus Fish

01 4 (6 oz) salmon pieces without skin
02 3 tablespoons olive oil, extra for greasing grill
03 2 teaspoons grated lime peel
04 3 tablespoons squeezed lime juice
05 3 cloves garlic, smashed
06 Salt and fresh ground black pepper, as needed

→ Tropical Rice

07 1 1/2 cups Zico Coconut Water
08 1 1/4 cups coconut milk from a can
09 1 1/2 cups jasmine rice, thoroughly washed and strained
10 1/2 teaspoon salt

→ Tropical Fruit Mix

11 1 large mango, skin removed and cubed
12 3/4 cup diced red bell pepper (half a big pepper)
13 1/4 cup fresh chopped cilantro
14 1/3 cup diced red onion, washed and drained
15 1 large avocado, skin removed and cubed
16 1 tablespoon fresh lime juice
17 1 tablespoon olive oil
18 1 tablespoon Zico Coconut Water
19 Salt and ground black pepper, as needed

Step-by-Step Guide

Step 01

Mix olive oil, lime peel, lime juice, and garlic in a 11x7-inch dish. Add salt and black pepper to your liking. Put salmon pieces in and make sure they're fully covered. Wrap and chill for 15 to 30 minutes, then flip them over and chill another 15 to 30 minutes.

Step 02

While the fish finishes soaking, get your grill hot on medium-high. Rub the grill with olive oil so food won't stick. Place fish on grill and cook about 3 minutes each side until just done. Be gentle when turning because salmon breaks easily.

Step 03

Put coconut water, coconut milk, rice, and salt in a pot and bring to a boil. Cover and lower heat to cook until liquid goes away, around 20 minutes. Use a fork to fluff it up and let it sit 5 minutes.

Step 04

In a bowl, mix together mango, bell pepper, cilantro, red onion, and avocado. Add lime juice, olive oil, and coconut water, and mix everything gently. Add salt and black pepper how you like it.

Step 05

Put the warm fish next to the tropical rice on plates. Spoon the fruit mix on top of the fish and eat right away.

Additional Notes

  1. Want richer rice? Go for the full-fat coconut milk.

Essential Tools

  • Baking dish 11x7-inch
  • Grill or pan for grilling
  • Pot for cooking
  • Bowl for mixing
  • Fork

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Fish
  • Coconut
  • Avocado

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 480.5
  • Fats: 22.7 g
  • Carbohydrates: 49.8 g
  • Proteins: 29.3 g