How can you make sure grilled salmon doesn’t dry out?

Let your salmon soak in oil and lime juice, don’t crank the grill too high, and pull it off as soon as it’s cooked through for the juiciest results.

Which rice should I go for to get that coconut rice just right?

Grab some jasmine rice. It gets light and fluffy, soaking up the coconut milk for tons of flavor every bite.

Can you whip up the mango salsa ahead of time?

Definitely! Mix everything up ahead and pop it in the fridge. Throw in avocado last-minute so it stays fresh and green.

Could you switch things up and bake the salmon?

For sure! After soaking in marinade, pop fillets in the oven at 400°F (200°C) for 12 minutes or so, till flaky and done.

What can I do to make my coconut rice even creamier?

Go for full-fat coconut milk—it’ll make your rice super creamy and rich every time.

Vibrant Grilled Salmon Mango Salsa Rice

Section: Satisfying Main Dishes for Every Occasion

Let salmon hang out in an easy lime and olive oil soak, then toss it on the grill. While that cooks, chop up mango and avocado, then toss with cilantro, red pepper, and squirt some lime over top for a salsa that pops. Simmer rice with coconut milk till it’s fluffy and creamy. Load everything up—fish, salsa, and a scoop of rice—and you get layers of sweet, zingy, and savory in every spoonful. It’s everything you want when it’s warm and you crave something fresh.

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Published By Ioana

Updated on Wed, 28 May 2025 22:26:09 GMT

Grilled fish with a splashy mango salsa and coconut rice on the side. | ioanacooks.com

On a hot night when you want a meal that feels fancy but isn't fussy, grilled salmon with mango salsa and coconut rice hits the spot. You get smoky pieces of salmon packed with juicy lime flavor, topped with a creamy avocado mango salsa that's super fresh and sweet. Pile it all over coconut rice for pure tropical goodness in every mouthful.

No joke, picky folks usually want more after their first helping. We grilled this again and again one summer for every backyard get-together, and soon friends actually expected it every time.

Delicious Ingredients

Avocado: Adds a smooth, creamy bite to the salsa. Pick ones that are just slightly soft when you gently squeeze them
Cilantro: Fresh bright green leaves bring loads of herby flavor. Avoid ones with yellow hints
Red onion and red bell pepper: Both make the salsa colorful and crunchy. Soak red onion in water for a milder kick
Mango: Juicy and sweet, this fruit gives the salsa its fun tropical twist. Grab ripe ones that give a little to the touch
Coconut milk and coconut water: Both mix in that coconut vibe to the rice. Use thick, full fat coconut milk for extra creamy texture
Jasmine rice: Dreamy floral fragrance and a nice bite. Be sure to rinse really well for fluffiness
Salt and black pepper: Can't skip these basics. Sea salt and cracked pepper are awesome for bumping up flavor
Garlic: Smashed up fresh garlic brings in a punchy flavor. Skip any cloves that have green inside
Lime zest and juice: Lime makes things zingy and bright. Pick limes that feel heavy in your hand for juiciness
Olive oil: Helps the fish turn out moist and adds some richness. Choose one that smells nice and grassy
Salmon fillets: The main star, so grab the freshest pink, firm cuts you can find

Instructions

Dive In and Serve:: Start by scooping coconut rice onto plates, top it with the grilled salmon, then finish with lots of bright salsa. Dig in while it's fresh, juicy, and hot.
Mango Avocado Salsa Magic:: Once you pop the salmon on the grill, mix diced mango, creamy avocado, bright cilantro, drained red onion, bell pepper, lime juice, oil, and coconut water in a bowl. Season with salt and black pepper. Take a taste and squeeze in more lime if you want it tangy.
Fluffy Coconut Rice:: As the fish soaks, toss rice, coconut milk, coconut water, plus a pinch of salt into a pot. Bring it to a big bubbling boil, then turn to low, cover, and let it barely simmer for about twenty minutes. Fluff up with a fork and let it chill covered for a few minutes.
Fire Up the Grill:: After fifteen or so minutes of marinating, oil the hot grill well so nothing sticks. Place the salmon down gently and grill for roughly three minutes per side, flipping softly since it can break apart. It's done when it flakes when you poke it with a fork.
Marinate Your Salmon:: Pour olive oil, zingy lime juice and zest, a pile of garlic, and a good sprinkle of salt and pepper in a dish. Dunk the salmon to coat it all over. Cover and stash in the fridge for up to half an hour so it gets tons of flavor.

Une image de poisson grillé avec une salsa de mangue et du riz de coco. | ioanacooks.com

Coconut rice became my go-to side for grilled dinners. First time I let the kids take it to a family potluck, they kept asking for it for weeks. Every time we eat it, it brings back memories of lazy summer family meals outside.

Storage Tips

Pop leftover salmon in an airtight container in the fridge for up to two days. Warm it gently in a pan on low. Leftover rice stays good for three days chilled—just stir in a splash of coconut milk to bring it back to life. Salsa is best right after you make it, but you can prep everything ahead and mix right before eating.

Ingredient Swaps

Basmati or plain white rice work if you’re out of jasmine—just rinse well before cooking. Swap mango for pineapple for a different fruity flavor. If you’re missing coconut water, simply use extra coconut milk with a tad more salt.

Serving Ideas

This salmon's great tossed over salad greens for something light or served next to grilled corn. For sips, pour some chilled sauvignon blanc or a bubbly lime mocktail to keep it fun.

Salmon grillé avec une salsa de mangue et riz de coco. | ioanacooks.com

Cultural Touch

Pairing juicy tropical fruit with fish is a tasty trick cooks use all over sun-soaked places, from the Caribbean to South America. Lots of these spots love the mix of coconut rice, sweet-salty seafood, and bright citrus for meals that always feel like a party.

Frequently Asked Questions About Recipes

→ How can you make sure grilled salmon doesn’t dry out?: Let your salmon soak in oil and lime juice, don’t crank the grill too high, and pull it off as soon as it’s cooked through for the juiciest results.
→ Which rice should I go for to get that coconut rice just right?: Grab some jasmine rice. It gets light and fluffy, soaking up the coconut milk for tons of flavor every bite.
→ Can you whip up the mango salsa ahead of time?: Definitely! Mix everything up ahead and pop it in the fridge. Throw in avocado last-minute so it stays fresh and green.
→ Could you switch things up and bake the salmon?: For sure! After soaking in marinade, pop fillets in the oven at 400°F (200°C) for 12 minutes or so, till flaky and done.
→ What can I do to make my coconut rice even creamier?: Go for full-fat coconut milk—it’ll make your rice super creamy and rich every time.

Salmon Mango Rice

Juicy salmon, lively mango salsa, and soft coconut rice come together for bold, summery bites.

Time Needed to Prep

30 minutes

Cooking Duration

26 minutes

Overall Time

56 minutes

Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Fusion

Number of Portions: 4 How Many It Serves (4 plated portions)

Dietary Preferences: No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Lime Salmon

Ingredient 01 A handful of fresh cracked black pepper, to taste

Ingredient 02 Salt, just enough for your liking

Ingredient 03 3 garlic cloves, smashed up

Ingredient 04 45 ml of zippy lime juice

Ingredient 05 2 teaspoons of grated lime skin

Ingredient 06 45 ml olive oil, plus some extra for brushing on the grill

Ingredient 07 4 skin-off salmon fillets (about 170 g a piece)

→ Coconut Rice

Ingredient 08 Give or take 0.5 teaspoon of salt

Ingredient 09 270 g jasmine rice—wash it well and drain it

Ingredient 10 310 ml of rich, canned coconut milk

Ingredient 11 360 ml coconut water

→ Avocado Mango Salsa

Ingredient 12 A good pinch of salt, to taste

Ingredient 13 15 ml coconut water

Ingredient 14 15 ml olive oil

Ingredient 15 15 ml lime juice, squeezed fresh

Ingredient 16 1 ripe avocado, diced up and peeled

Ingredient 17 50 g red onion, give it a rinse and a chop

Ingredient 18 15 g cilantro, chop it up nice and fine

Ingredient 19 110 g of red bell pepper, chopped to bits

Ingredient 20 1 big juicy mango, peeled and in little cubes

Ingredient 21 Black pepper, freshly ground, to taste

Steps to Follow

Step 01

Make up your plates with cozy coconut rice, warm grilled salmon, and a big scoop of that mango avocado salsa on top.

Step 02

In a mixing bowl, toss together the mango, bell pepper, cilantro, onion, avocado, lime juice, splash of olive oil, and coconut water. Give it some salt and pepper to taste.

Step 03

As salmon soaks, pour coconut water, coconut milk, washed jasmine rice, and salt into a saucepan. Bring it to a big bubbly boil, slap on a lid, turn heat down low, and simmer for 20 minutes 'til it's soaked up. Afterward, fluff it and let it chill out for 5.

Step 04

Set the salmon skinless side down onto the hot grill. Cook about 3 minutes a side, carefully flip, and let it go until it’s just barely cooked through and flakes without effort.

Step 05

With about 10 minutes left for the salmon to sit in the marinade, fire up your grill to medium-high. Swipe some olive oil over the grates so nothing sticks.

Step 06

Drop the fillets into the marinade. Cover them up, put them in the fridge for at least 15 minutes. Flip over and chill for a second round—aim for another 15 to 30 minutes.

Step 07

In a shallow dish, mix up olive oil, those lime pieces, lime juice, crushed garlic, plus salt and pepper until it all comes together.

Extra Tips

Want richer rice? Use full-fat coconut milk and don’t rinse cooked grains too much.

Tools You'll Need

Tongs
Cutting board plus a sharp knife
Mixing bowls
Medium saucepan with a lid
Grill or a grill pan

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.

Fish is in here.

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.

Calories Per Serving: 670
Total Fat: 36 grams
Carbohydrate Amount: 56 grams
Protein Amount: 32 grams