Name: Grilled Salmon with Mango Salsa & Coconut Rice Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Tropical
Ingredients: 4 salmon fillets (6 oz each); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper (to taste); 1 cup jasmine rice; 1 can coconut milk (13.5 oz); 1 cup water; 1 ripe mango (diced); 1/2 red onion (finely chopped); 1/4 cup fresh cilantro (chopped); 1 lime (juiced); 1 jalapeño (seeded and minced (optional))

Jump to Recipe

If there’s a dish that screams “tropical vacation on a plate,” it’s Grilled Salmon with Mango Salsa & Coconut Rice. Every bite bursts with vibrant color and flavor—a buttery salmon fillet kissed by the grill, sweet-tangy mango salsa, and fluffy, creamy coconut rice all harmoniously layered. This showstopping meal is weeknight-easy yet dinner party-worthy, and it’s one of those recipes you’ll crave as soon as warmer weather rolls around.

Grilled Salmon with Mango Salsa & Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

Grilled Salmon with Mango Salsa & Coconut Rice depends on a handful of bright, purposeful ingredients. Each one brings something essential to the party, from the rich, flaky salmon and luscious coconut milk down to the zesty pops of fresh lime and herbs.

Salmon fillets: Choose skin-on, fresh fillets for the best flavor and ease on the grill.
Olive oil: Adds richness and helps the spices cling to the salmon.
Garlic powder: Provides that subtle savory background without overpowering the other flavors.
Paprika: Lends a gentle smokiness and that sunset-red color to the salmon.
Salt and pepper: Essential for seasoning both the salmon and rice—don’t be shy!
Jasmine rice: Its floral aroma pairs beautifully with coconut and mango.
Coconut milk: Infuses the rice with creamy, tropical sweetness.
Water: Helps the rice cook up perfectly fluffy.
Ripe mango: A juicy, sunshiny explosion in the salsa—choose one that gives slightly to the touch.
Red onion: Adds color and a mellow sharpness to balance the mango’s sweetness.
Fresh cilantro: Brightens everything with an herby freshness.
Lime: Both juice and wedges dial up zing in the salsa and the final plating.
Jalapeño (optional): For a little kick! Seed it for gentle warmth or leave some seeds in for a spicier salsa.

How to Make Grilled Salmon with Mango Salsa & Coconut Rice

Step 1: Prep the Grill

Start by firing up your grill to medium-high, aiming for around 400°F. A well-preheated grill keeps the salmon from sticking and contributes those beautiful grill marks. If you’re using a grill pan indoors, allow it to get nice and hot before cooking.

Step 2: Season and Marinate the Salmon

Whisk together olive oil, garlic powder, paprika, salt, and pepper in a small bowl. Brush this mixture generously over each salmon fillet, making sure to coat both sides. For extra flavor, let the salmon marinate for about 30 minutes—it’s worth the wait if you have time!

Step 3: Prepare the Coconut Rice

While the grill heats and the fish soaks up its marinade, combine jasmine rice, coconut milk, and water in a saucepan. Stir well, bring to a boil over medium heat, then reduce to low, cover with a tight-fitting lid, and simmer gently for 15 minutes. Let it stand, still lidded, for an additional 5 minutes before fluffing—this little rest yields perfect, cloud-like coconut rice.

Step 4: Grill the Salmon

Lay the fillets skin-side down on the hot grill. Cook for 4–5 minutes per side, resisting the urge to move them early (this helps form those crusty grill lines!). The salmon is done when it flakes easily and has reached an internal temperature of 145°F. Transfer to a plate, tent lightly with foil, and let rest.

Step 5: Mix the Mango Salsa

While the salmon is grilling, gently toss together diced mango, chopped red onion, cilantro, freshly squeezed lime juice, and minced jalapeño in a bowl. Taste and adjust the lime or salt as needed—the salsa should be tangy, sweet, and just a tad spicy.

Step 6: Assemble and Serve

Spoon a generous mound of coconut rice onto each plate. Top with a glistening piece of grilled salmon and heap the fresh mango salsa over the top. A final spritz of lime juice or a wedge on the side makes it sing. This is the essence of Grilled Salmon with Mango Salsa & Coconut Rice!

How to Serve Grilled Salmon with Mango Salsa & Coconut Rice

Garnishes

The finishing touches matter just as much as the main event. Add a shower of extra chopped cilantro, thinly sliced green onions, or a toss of toasted coconut flakes for color and crunch. A lime wedge is a must for that last minute flourish of bright acidity.

Side Dishes

While Grilled Salmon with Mango Salsa & Coconut Rice really does stand strong on its own, you can round out your plate with simple, vibrant sides. Think: a crisp cucumber salad, lightly steamed green beans, or a simple arugula salad with more citrus. Light, fresh, and easy is the move here.

Creative Ways to Present

Try layering everything in individual bowls for a modern “bowl” presentation, with the coconut rice as a base, then the salmon fillet, and salsa piled on top. For a party platter, arrange fillets over a platter of rice, then spoon salsa across the top and sprinkle with extra herbs for a festive look. Grilled Salmon with Mango Salsa & Coconut Rice always gets applause at gatherings.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Pop the salmon, coconut rice, and salsa each into their own airtight containers. Everything keeps well in the fridge for up to 2 days, and separating them maintains each component’s color and texture until you’re ready for more.

Freezing

You can absolutely freeze the grilled salmon and coconut rice (separately), but skip freezing the fresh mango salsa as it’ll lose its texture. Cool everything down, wrap the salmon tightly or use a freezer-safe container, and stash for up to 2 months. Thaw in the fridge before reheating.

Reheating

For best results, gently reheat salmon fillets in a 300°F oven, covered with foil, until just warmed through. The coconut rice can be fluffed up in the microwave with a sprinkle of coconut milk or water to help it regain its creamy texture. Always serve with fresh salsa, right out of the fridge.

FAQs

Can I use a different type of fish for this recipe?

Absolutely! While salmon is luscious and stands up wonderfully to grilling, you can also try firm white fish like mahi-mahi or halibut. Just adjust the grilling time based on thickness.

Is there a substitute for coconut milk in the rice?

If you’re not a fan of coconut or have an allergy, you can use all water or a mix of water and broth for the rice. The dish won’t have the same creamy, tropical note but it will still be delicious alongside the grilled salmon and salsa.

How spicy is the mango salsa?

That’s totally up to you! Leave out the jalapeño for a mild salsa, or add extra (with seeds) for more heat. You can even toss in a pinch of chili flakes if you like a fiery kick alongside the cool sweetness.

Can I prepare Grilled Salmon with Mango Salsa & Coconut Rice ahead of time?

You can prep several components in advance: the salsa can be mixed and chilled up to a few hours ahead, and the rice can be made ahead and gently reheated. Hold off on grilling the salmon until you’re ready to serve for the freshest flavor.

What’s the best way to tell when salmon is cooked perfectly?

The best way is to check the internal temperature—it should reach 145°F. The flesh should be opaque and flake easily with a fork. Don’t overcook; residual heat will carry it the rest of the way as it rests.

Final Thoughts

There’s just something magical about the way Grilled Salmon with Mango Salsa & Coconut Rice brings together vibrant, fresh, and comforting flavors in one irresistible bite. Whether you’re hosting friends or treating yourself to a special weeknight meal, this dish is destined to become a favorite—so gather your ingredients and go create some tropical joy in your kitchen!

Grilled Salmon with Mango Salsa & Coconut Rice Recipe

★★★★★

4.8 from 19 reviews

Author: Sophie
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

Delight your taste buds with this flavorful and vibrant dish of Grilled Salmon with Mango Salsa & Coconut Rice. The juicy salmon pairs perfectly with the tropical sweetness of mango salsa and the creamy coconut rice.

Instructions

Preheat grill to medium-high (around 400°F).

In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush mixture over salmon fillets.

Let salmon marinate for 30 minutes if time allows.
In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes. Let sit covered 5 minutes before fluffing.
Grill salmon for 4–5 minutes per side, until grill marks appear and internal temp reaches 145°F.
In a bowl, mix mango, red onion, cilantro, lime juice, and jalapeño. Toss to combine.
Serve salmon over coconut rice and top with mango salsa. Garnish with lime wedges if desired.

Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Simmering
Cuisine: Tropical