Grilled Salmon with Mango Salsa

This grilled salmon with mango salsa and coconut rice brings a tropical twist to your dinner table. The combination of tender salmon, sweet-tangy salsa, and creamy coconut rice creates a restaurant-quality meal right at home.

I first made this recipe during a summer cookout when I was craving something beyond the usual grilled fare. My family was so impressed that it's now requested at nearly every gathering we host during the warmer months.

Ingredients

• Salmon fillets: Choose wild-caught when possible for the best flavor and nutrients. The thickness matters look for pieces about 1 inch thick for ideal grilling
• Fresh lime juice and zest: Provides brightness that cuts through the rich salmon. Always use fresh limes never bottled juice
• Coconut milk: Creates luxuriously creamy rice that pairs perfectly with the salmon. Full-fat version delivers the best flavor
• Jasmine rice: Its fragrant quality and tender texture absorb the coconut flavors beautifully
• Mango: Select one that yields slightly to pressure for perfect ripeness
• Avocado: Adds creaminess to contrast with the acidic components in the salsa
• Fresh cilantro: Brings herbaceous notes that tie all the flavors together

Step-by-Step Instructions

Marinate the Salmon:

Combine olive oil, lime juice, lime zest, crushed garlic, salt and pepper in a glass baking dish. Place salmon fillets in the marinade, ensuring each piece gets thoroughly coated. Allow to marinate in the refrigerator for 15-30 minutes, then flip and continue marinating for another 15-30 minutes. This timing is crucial not too short to miss flavor development, not too long that the acid starts cooking the fish.

Prepare the Coconut Rice:

Combine coconut water, coconut milk, salt, and jasmine rice in a medium pot. Bring the mixture to a full boil before reducing heat to low. Cover and simmer for approximately 20 minutes until all liquid is absorbed. Remove from heat, fluff gently with a fork, and let stand covered for 5 minutes to finish steaming. This resting period makes all the difference in texture.

Make the Mango Avocado Salsa:

Gently combine diced mango, red bell pepper, red onion, avocado, and cilantro in a bowl. Drizzle with lime juice, coconut water, and olive oil. Season with salt and pepper, then toss everything together with a light hand to avoid crushing the delicate avocado pieces. The salsa can be made ahead but add the avocado just before serving to prevent browning.

Grill the Salmon:

Preheat your grill to medium-high heat. Brush the grates with olive oil to prevent sticking. Place marinated salmon on the grill and cook for approximately 3 minutes per side. The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center. Resist the urge to flip repeatedly it needs uninterrupted contact to develop those beautiful grill marks.

Plate and Serve:

Arrange a portion of coconut rice on each plate, place a grilled salmon fillet alongside, and generously top with the mango avocado salsa. Serve immediately while the salmon is still warm and the contrast with the cool salsa is at its peak.

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The mango in this recipe might seem like a simple addition, but it's truly transformative. I discovered this when I accidentally added twice the amount called for during a dinner party preparation. That happy accident created such a burst of tropical flavor that I've kept the higher quantity ever since.

Storage and Meal Prep

This recipe works beautifully for meal prep with some adjustments. Store the cooked salmon, coconut rice, and salsa components separately in airtight containers. The salmon and rice will keep for up to 3 days in the refrigerator. For the salsa, prepare all ingredients except the avocado ahead of time, then add fresh avocado just before serving to prevent browning. When reheating, warm the salmon and rice separately with a splash of water to prevent drying.

Ingredient Swaps for Dietary Needs

The recipe is naturally gluten-free but can be adapted for other dietary preferences. For a dairy-free version, no changes needed as the recipe already relies on coconut milk. If you're following a keto or low-carb diet, substitute cauliflower rice for jasmine rice and use full-fat coconut milk. Vegetarians can replace the salmon with grilled tofu marinated in the same lime mixture, while ensuring the tofu is pressed firmly before marinating to achieve the best texture.

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Serving Suggestions

Turn this meal into a complete tropical feast by starting with a simple cucumber gazpacho garnished with a sprinkle of toasted coconut. For a side dish, consider grilled pineapple spears lightly brushed with honey and lime juice or a simple green salad with a citrus vinaigrette. If you're entertaining, pair this dish with a crisp white wine like Sauvignon Blanc or a tropical cocktail featuring coconut water, lime, and rum to enhance the island vibes of your meal.

The Cultural Inspiration

This dish draws influence from several tropical cuisines. The mango salsa has roots in Mexican and Caribbean cooking, where fruit salsas commonly accompany grilled proteins. The coconut rice reflects Southeast Asian traditions, particularly Thai cooking techniques that use coconut milk to create aromatic rice dishes. By combining these elements with simply grilled salmon, the recipe creates a fusion that honors these culinary traditions while creating something uniquely appealing to the modern palate.

Recipe FAQs

→ How long should I marinate the salmon?

Marinate the salmon in the lime mixture for a total of 30-60 minutes, flipping halfway through. This gives enough time for the flavors to penetrate without breaking down the fish texture.

→ Can I make the mango salsa ahead of time?

Yes, you can prepare the mango salsa up to 4 hours ahead and refrigerate it. However, add the avocado just before serving to prevent browning. The flavors actually develop nicely when the other ingredients meld together.

→ What can I substitute for coconut water?

If you don't have coconut water, you can substitute with plain water and add an extra 2 tablespoons of coconut milk to maintain the flavor profile. Regular water will also work, though the coconut flavor will be less pronounced.

→ Can this dish be prepared without a grill?

Absolutely! You can pan-sear the salmon in a hot skillet with a little olive oil for about 3-4 minutes per side, or bake it in the oven at 400°F (200°C) for approximately 12-15 minutes until it flakes easily.

→ Is there a substitute for mango in the salsa?

Fresh peaches or pineapple make excellent substitutes for mango in the salsa. Both provide the sweet element that balances the other flavors. Peaches work particularly well during summer when they're in season.

→ How do I know when the salmon is perfectly cooked?

Salmon is cooked perfectly when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork but still maintains a slightly translucent center. For a 6-ounce fillet, this typically takes about 3-4 minutes per side on a medium-high grill.