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Juicy Salmon Mango Salsa

Featured in Hearty Main Courses.

Enjoy a sunny mix of flaky salmon, refreshing avocado and mango salsa, and dreamy coconut rice. A citrus marinade brings out the salmon's flavor, and the salsa adds a sweet, tropical kick. It's great for summer meals or a special dinner you’ll love sharing.

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Ranah
Updated on Thu, 08 May 2025 17:51:23 GMT
A dish filled with fish, rice, and colorful toppings. Pin it
A dish filled with fish, rice, and colorful toppings. | yummyflavorsrecipes.com

This seared salmon topped with mango salsa and served over coconut rice brings together juicy fish and island-inspired tastes for a wow-worthy yet easy summer meal. The creamy coconut rice works as the perfect foundation for the flaky salmon and zesty, cool salsa.

I whipped this up for the first time during a garden get-together last summer and it quickly turned into my go-to showstopper dish. The bright colors and island-inspired flavors take everyone on a mental vacation to the tropics no matter where you're eating.

Ingredients

  • Salmon fillets: try to get middle cuts so they cook at the same rate
  • Fresh lime juice and zest: adds brightness to everything while gently transforming the fish
  • Coconut milk: go for the full-fat kind to make your rice super tasty and smooth
  • Jasmine rice: comes with its own flowery smell that works great with coconut
  • Fresh mango: pick ones that are somewhat firm but give a little when touched for the best bite
  • Red bell pepper: gives a sweet crunch and pretty pop of color to your topping
  • Avocado: adds a buttery texture, look for ones that feel slightly soft when gently squeezed
  • Coconut water: brings light sweetness while connecting all the meal parts
  • Fresh cilantro: adds grassy notes that balance the richness in the dish

Step-by-Step Instructions

Marinate the Salmon:
Mix olive oil, lime zest, lime juice and garlic in a dish with salt and pepper. This tangy blend adds flavor and starts to soften the fish for a more tender result. Let salmon sit in it for up to an hour, turning it over halfway so it soaks up flavor evenly.
Prepare the Coconut Rice:
Mix coconut water, coconut milk, rice and salt in a pot and let it reach a full boil. Lower to a soft simmer and put the lid on for about 20 minutes until the liquid goes away. Using both coconut milk and water makes it just right, not too thick or thin. Keep it covered after it's done cooking for extra fluffy rice.
Grill the Salmon:
Oil your grill well so the fish won't stick. Start with the pretty side down first and cook about 3 minutes per side. Look for some browning outside while keeping it juicy and a bit see-through in the middle. The fish should break apart easily with a fork when it's ready.
Create the Salsa:
Lightly combine all salsa stuff right before you serve it. The lime juice stops the avocado from turning brown while coconut water adds a hint of sweetness that connects it to the rice. Add just enough salt to bring out the mango's natural sweetness.
A bowl of food with fish and vegetables. Pin it
A bowl of food with fish and vegetables. | yummyflavorsrecipes.com

When I first cooked this dish, my daughter said it beat any salmon she'd had at restaurants. Now whenever we celebrate something special, she asks for exactly this meal with the coconut rice, which has turned into our family's famous dish.

Make-Ahead Options

For those crazy weeknights, you can partly prep this meal beforehand. The rice keeps for up to two days in the fridge and can be warmed up with a bit of coconut milk. You can soak the salmon in its mix the morning you'll cook it, and you can chop all the salsa bits and keep them separate, only mixing them right before eating to keep everything fresh and crunchy.

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

Perfect Pairings

This island-themed dish goes great with light white wines like fresh Chardonnay or Sauvignon Blanc. If you don't want booze, try fizzy water with a splash of pineapple juice and some mint leaves. Add a basic green salad with a light lime dressing to round out your meal without stealing attention from the main dish.

Ingredient Substitutions

If you can't find or don't want salmon, try firm white fish like halibut or mahi mahi but watch the cooking time since it'll be different. Veggie folks can enjoy the coconut rice and mango salsa with grilled tofu soaked in the same lime mixture. During cold months when fresh mangoes aren't so good, frozen mangoes work pretty well just make sure they're fully thawed and drained before mixing with other salsa stuff.

Frequently Asked Questions

→ What’s the best way to keep salmon from sticking on the grill?

Oil your grill well and heat it up first. Coat the salmon with oil too, and be sure the grates are clean for a smooth grilling experience.

→ Can a different rice replace jasmine rice?

Definitely! Basmati or plain long-grain rice works, but jasmine rice adds a nice fragrant taste alongside the coconut milk.

→ How do I know if a mango’s ripe for the salsa?

A ripe mango will feel slightly soft and smell sweet near the stem. That’s when it’s ready to use!

→ Should I leave the salmon in the marinade overnight?

It’s better not to, as a long soak can change the fish’s texture. Just 30 to 60 minutes is all it needs.

→ What fish works if I don’t have salmon?

Trout, mahi-mahi, or halibut are firm options you can use instead of salmon in this recipe.

Grilled Salmon Mango Salsa

Flaky salmon with zesty mango salsa and creamy coconut rice.

Prep Time
30 Minutes
Cook Time
26 Minutes
Total Time
56 Minutes
By: Ranah

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Lime Salmon

01 3 tablespoons olive oil, plus extra for grilling
02 3 tablespoons freshly squeezed lime juice
03 2 teaspoons finely grated lime zest
04 4 skinless salmon fillets, 6 ounces each
05 3 crushed garlic cloves
06 Salt and ground black pepper, as needed

→ Coconut Rice

07 1 1/4 cups canned coconut milk
08 1 1/2 cups jasmine rice, washed and drained well
09 1/2 teaspoon salt
10 1 1/2 cups Zico Coconut Water

→ Avocado-Mango Salsa

11 1 tablespoon olive oil
12 1 large avocado, diced after peeling
13 1 large mango, diced finely after peeling
14 1/3 cup rinsed and drained chopped red onion
15 3/4 cup red bell pepper, finely chopped (about half a pepper)
16 1/4 cup fresh cilantro, chopped
17 Salt and black pepper, to your taste
18 1 tablespoon fresh lime juice
19 1 tablespoon Zico Coconut Water

Instructions

Step 01

Mix olive oil, lime zest, lime juice, and garlic in a glass baking dish that's 11x7 inches. Sprinkle in some salt and pepper, stirring to combine. Lay the salmon fillets in the mixture, ensuring they're all coated equally. Cover it well and chill in the fridge for 15–30 minutes. Flip the fish and let it sit another 15–30 minutes before grilling.

Step 02

As the salmon finishes marinating, start warming up your grill to medium-high. Coat the grill grates with olive oil to avoid sticking. Cook the salmon fillets for roughly 3 minutes on each side, flipping them cautiously since they can be fragile. Stop once the salmon is cooked through.

Step 03

Pour the coconut water, coconut milk, salt, and rice into a medium pot and bring it to a strong boil. Cover the pot and reduce heat to simmer, letting it cook until the liquids are gone, which takes about 20 minutes. Take the lid off and fluff it gently with a fork, letting it sit for 5 more minutes.

Step 04

In a bowl, combine mango, red bell pepper, onion, avocado, and cilantro. Pour in the lime juice, coconut water, and olive oil, then toss everything lightly. Add salt and pepper as needed and mix well.

Step 05

On a plate, serve the grilled salmon alongside a scoop of coconut rice. Spoon the mango-avocado salsa over the top of each salmon fillet and serve right away while still warm.

Notes

  1. For a richer texture in the rice, opt for full-fat coconut milk.

Tools You'll Need

  • Glass baking dish (11x7 inches)
  • Mixing bowl
  • Grill or grill pan
  • Fork
  • Medium-sized pot

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish
  • Coconut
  • Avocado

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480.5
  • Total Fat: 22.7 g
  • Total Carbohydrate: 49.8 g
  • Protein: 29.3 g