Name: Grilled Salmon with Mango Salsa and Coconut Rice Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 4 (6 oz) skinless salmon fillets; 3 Tbsp olive oil, plus more for grill; 2 tsp lime zest; 3 Tbsp fresh lime juice; 3 cloves garlic, crushed; Salt and freshly ground black pepper, to taste; 1 1/2 cups Zico Coconut Water; 1 1/4 cups canned coconut milk; 1 1/2 cups jasmine rice, rinsed well and drained well; 1/2 tsp salt; 1 large mango, peeled and diced; 3/4 cup chopped red bell pepper (1/2 large); 1/4 cup chopped fresh cilantro; 1/3 cup chopped red onion, rinsed under water and drained; 1 large avocado, peeled and diced; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 1 Tbsp Zico Coconut Water; Salt and pepper, to taste

Jump to Recipe

Fresh, vibrant, and impossibly delicious, Grilled Salmon with Mango Salsa and Coconut Rice is a dish that tastes like a summer vacation on your plate. Perfectly charred salmon fillets pair beautifully with creamy coconut rice, all crowned by a juicy, sweet-tart mango salsa bursting with color and flavor. Whether you’re hosting guests or treating yourself to an extraordinary weeknight dinner, this recipe promises a restaurant-quality meal with dazzling layers of taste in every bite.

Ingredients You’ll Need

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

Ingredients You’ll Need

The ingredients for Grilled Salmon with Mango Salsa and Coconut Rice are straightforward, each one holding its own to create a vibrant, harmonious experience. Every element is thoughtfully chosen for the flavor, texture, and touch of the tropics it offers—making this dish truly unforgettable.

Salmon fillets: Choose fresh, skinless fillets for optimal flavor and a tender bite that soaks up the bright marinade.
Olive oil: Adds richness and helps the marinade adhere, plus keeps the salmon from sticking to the grill.
Lime zest and juice: The ultimate flavor brightener, lime zest and juice add that zingy freshness salmon loves.
Garlic: Just a few crushed cloves loan a wholesome, savory backbone that elevates each component.
Salt and freshly ground black pepper: For seasoning at every step, bringing each flavor to life.
Zico Coconut Water: Imparts delicate coconut flavor into the fluffy rice and gives the salsa a subtle tropical note.
Canned coconut milk: Thick and creamy, this is the heart of luscious coconut rice.
Jasmine rice: A naturally aromatic, slightly sticky rice that soaks up all those delicious coconut flavors.
Large mango: Ripe and diced, it brings sweet, sunny bursts throughout the salsa.
Red bell pepper: Crunchy and colorful, it adds freshness and a hint of sweetness.
Fresh cilantro: An herbaceous lift that pulls the salsa together.
Red onion: Adds sharpness and a bit of crunch; rinse it well to mellow its bite.
Avocado: Creamy pieces of avocado round out the salsa, balancing the acidity perfectly.
Additional lime juice, olive oil, and coconut water: These finish the salsa with brightness and subtlety.

How to Make Grilled Salmon with Mango Salsa and Coconut Rice

Step 1: Marinate the Salmon

Start by whisking the olive oil, lime zest, lime juice, and garlic together in a shallow baking dish. Season generously with salt and freshly ground black pepper—don’t hold back! Tuck your salmon fillets right in, making sure they’re coated thoroughly. Cover and let marinate in the fridge for at least 15 to 30 minutes. Flip the fillets after the first round to maximize that bright, citrusy infusion. During the last 10 minutes of marinating, preheat your grill to medium-high so it’s hot and ready.

Step 2: Prepare the Coconut Rice

While your salmon soaks up that zesty marinade, get cozy with the coconut rice. Bring the coconut water, coconut milk, rinsed jasmine rice, and a sprinkle of salt to a lively boil in a medium saucepan. Once bubbling, reduce the heat to low, cover, and let it simmer gently until the liquid is absorbed—about 20 minutes. If there’s a little liquid left in the center, simply drain it off. Fluff the rice with a fork so it’s luxuriously light, then let it sit covered for another five minutes to finish steaming.

Step 3: Grill the Salmon

Brush your grill grates with a bit of olive oil to prevent sticking. Carefully lay down the marinated salmon fillets and grill them for about 3 minutes per side. Be gentle when flipping—the fillets can be tender and a bit fragile. You’ll know they’re ready when they glisten and flake beautifully with a fork. The subtle char from the grill brings out the natural sweetness of the salmon and creates that irresistible smoky finish.

Step 4: Mix the Mango Salsa

As your salmon grills, it’s salsa time! In a medium bowl, gently toss together the diced mango, chopped red bell pepper, fresh cilantro, red onion, and creamy avocado. Drizzle in fresh lime juice, olive oil, and a splash of coconut water for extra juiciness. Season with salt and pepper to taste. Give it a gentle stir, just until everything is joyful and mingling—try not to mash the avocado.

Step 5: Plate and Serve

Now for the fun part: assembly! Scoop glorious coconut rice onto each plate, top with a perfectly grilled salmon fillet, and crown it all with big spoonfuls of mango salsa. Each bite is an instant vacation—a celebration of contrasting flavors and textures that’s bound to become a new favorite.

How to Serve Grilled Salmon with Mango Salsa and Coconut Rice

Garnishes

A whimsical sprinkle of fresh cilantro leaves or extra lime wedges adds the perfect finishing touch for Grilled Salmon with Mango Salsa and Coconut Rice. You can also add a scattering of toasted coconut flakes for crunch, or paper-thin slices of red chile for pops of color and gentle heat.

Side Dishes

This meal is delightfully complete on its own, but a crisp green salad with a citrusy vinaigrette or chilled cucumber ribbons makes a refreshing counterpart. For a laid-back barbecue, try pairing with grilled asparagus or sweet corn to wow your guests with a rainbow feast.

Creative Ways to Present

Get playful with presentation! Stack the rice in a ring mold for a sleek look, arrange salmon fillets in a family-style platter draped in mango salsa, or serve deconstructed so each element shines. For outdoor gatherings, plate everything over a banana leaf for a true tropical moment—guests will adore the festive vibe of Grilled Salmon with Mango Salsa and Coconut Rice.

Make Ahead and Storage

Storing Leftovers

Leftovers of Grilled Salmon with Mango Salsa and Coconut Rice can be stored in separate airtight containers in the fridge for up to 2 days. Keeping the salmon, rice, and salsa apart ensures textures stay fresh—your salsa will remain perky, and your rice won’t become mushy.

Freezing

While the rice and grilled salmon themselves freeze quite well (up to one month), the fresh mango salsa is best enjoyed fresh. If you want to prepare in advance, freeze the salmon and rice separately and whip up a quick new batch of salsa the day you plan to serve.

Reheating

Gently reheat the coconut rice and salmon in the microwave or a covered skillet over low heat until just warmed through. Be careful not to overheat the salmon, as it can dry out quickly. Top with fresh salsa right before serving to bring everything back to life.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just thaw the salmon fillets thoroughly in the refrigerator overnight, then pat them dry before marinating. Frozen salmon works beautifully and still yields tender, flavorful results in Grilled Salmon with Mango Salsa and Coconut Rice.

What if I don’t have a grill?

No grill, no problem! You can easily cook the marinated salmon in a hot grill pan or skillet on your stovetop. You’ll still achieve that delicious caramelization and can complete your Grilled Salmon with Mango Salsa and Coconut Rice right in your kitchen.

Can I make the coconut rice ahead?

Definitely! The coconut rice can be cooked a day in advance and stored in the refrigerator. Just fluff it and gently reheat with a splash of coconut water or milk to revive that creamy, steamy texture when you’re ready to serve.

What can I substitute for mango in the salsa?

Pineapple or ripe peaches are fantastic alternatives if mango isn’t available. Both will infuse the salsa with their own tropical sweetness, complementing the savory, smoky fish and aromatic coconut rice.

Is Grilled Salmon with Mango Salsa and Coconut Rice gluten free?

Yes, this recipe is naturally gluten free as long as all your sauces and coconut products are certified gluten free. It’s a fantastic option for serving guests with dietary restrictions—or just anyone craving a wholesome, feel-good meal.

Final Thoughts

I can’t wait for you to try Grilled Salmon with Mango Salsa and Coconut Rice! Every element sings with freshness, color, and flavor, making this dish a showstopper for gatherings or a treat-yourself kind of night. Grab your ingredients, fire up the grill, and create a meal that will become an instant favorite in your home kitchen!