Grilled Salmon with Mango Salsa & Coconut Rice is a dish that’s near and dear to my heart. I still remember the first time I made it for my family – it was a warm summer evening and we had just picked up some fresh wild-caught salmon from the farmer’s market. For more recipes like this, check out mediterranean shrimp avocado bowls with mango cucumber salsa lemon herb sauce. For more recipes like this, check out mediterranean shrimp avocado bowls with mango cucumber salsa lemon herb sauce. For more recipes like this, check out spinach pasta salad with cranberrie. I was inspired by coconut cake with chocolate glazed topping when creating this recipe. My friend at oven roasted pigtails with sauerkraut has a similar recipe that you might enjoy. My friend at instant pot lime rice with cilantro has a similar recipe that you might enjoy. I was inspired by sausage dip packed with veggies when creating this recipe. For another great variation, check out mango peach salsa.
(I usually prefer wild-caught over farmed, but that’s a topic for another day!) As I fired up the grill, I couldn’t wait to see how the flavors would come together.
I’ve always loved the combination of sweet, juicy mango with rich, fatty salmon. And pairing it with fragrant coconut rice?
Perfection! The first time I served this Grilled Salmon with Mango Salsa & Coconut Rice, my family went nuts for it. Even my picky eater kids devoured every last bite and asked for seconds.
Talk about a mom win!
Why You’ll Love This Recipe
If you’re looking for a healthy, flavorful meal that will transport your taste buds straight to the tropics, this Grilled Salmon with Mango Salsa & Coconut Rice recipe is for you. I’ve made it countless times and it never disappoints. The bright, fresh flavors of the mango salsa perfectly balance the richness of the salmon, while the coconut rice adds a subtle sweetness that ties it all together. Trust me, you’ll want to put this dish on regular rotation in your kitchen!
Ingredients List
Here’s what you’ll need to make this delicious Grilled Salmon with Mango Salsa & Coconut Rice:
For the Salmon
- 4 (6-ounce) salmon fillets, skin on (I prefer wild-caught Alaskan salmon)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 2 ripe mangos, peeled and diced (I like Ataulfo mangos when I can find them)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (optional – I add it when I want some heat)
- Juice of 1 lime
- Salt, to taste
For the Coconut Rice
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk (I use full-fat for maximum flavor)
- 1 cup water
- 1/2 teaspoon salt
Variations
One of the great things about this Grilled Salmon with Mango Salsa & Coconut Rice recipe is how versatile it is. Here are a few of my favorite variations:
- Spice it up: Add more jalapeño to the salsa or sprinkle the salmon with cayenne for a fiery kick. (My husband loves it this way!)
- Swap the fish: Not a salmon fan? This recipe also works great with other firm, meaty fish like mahi-mahi or swordfish.
- Make it vegan: Skip the fish and grill up some marinated tofu steaks instead. The mango salsa and coconut rice are already vegan-friendly!
- Add avocado: Sometimes I like to dice up a creamy avocado and mix it into the salsa. It adds an extra layer of rich flavor and healthy fats.
- Grill some veggies: If I’m feeling ambitious, I’ll throw some zucchini, bell peppers, or onions on the grill to serve alongside the salmon. Yum!
- Change up the rice: Don’t have jasmine rice on hand? Basmati, long-grain white, or even brown rice work well too. Just adjust the liquid and cooking time accordingly.
I encourage you to play around with this Grilled Salmon with Mango Salsa & Coconut Rice recipe and make it your own. After all, that’s half the fun of cooking!
Servings and Timing
This Grilled Salmon with Mango Salsa & Coconut Rice recipe makes enough to generously feed 4 people. But if you’re cooking for a crowd (or just want leftovers), it’s easy to double or even triple the amounts.
Here’s a breakdown of the timing:
- Prep Time: 20-30 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-60 minutes
In my experience, the rice takes the longest, so I usually start that first. While it’s cooking, I prep the mango salsa and salmon. Then once everything is ready, the salmon itself only needs 6-8 minutes on the grill. Easy peasy!
Step-by-Step Instructions
Now, let’s dive into how to make this tropical Grilled Salmon with Mango Salsa & Coconut Rice masterpiece, step by delicious step.
Step 1: Make the Coconut Rice
First things first, let’s get that rice cooking. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
Bring it to a boil over high heat, then cover tightly and reduce the heat to low. Let it simmer away until the liquid is absorbed and rice is tender – about 20 minutes.
Then turn off the heat and let it steam, covered, for another 5-10 minutes. Fluff it with a fork and you’re good to go! (Pro tip: I like to add a sprinkle of toasted coconut on top for extra tropical vibes.)
Step 2: Prep the Mango Salsa
While the rice is doing its thing, let’s get chopping. Combine the diced mango, bell pepper, onion, cilantro, jalapeño (if using), and lime juice in a medium bowl. Season with a pinch of salt, give it a good stir, then pop it in the fridge until you’re ready to serve. The flavors will meld and get even better as it sits!
Step 3: Season the Salmon
Time to show that salmon some love. In a small bowl, mix together the chili powder, cumin, salt, and pepper.
Pat the salmon fillets dry with paper towels, then drizzle with olive oil and rub all over with the spice mixture. Make sure to get both sides nice and coated! I usually do this step on a baking sheet or plate for easy cleanup.
Step 4: Grill the Salmon
And now, the main event. Preheat your grill to medium-high heat (I aim for around 400°F) and lightly oil the grates.
Place the salmon fillets on the grill, skin-side down, and let them cook undisturbed for 5-6 minutes. (Resist the urge to peek or fiddle with them – trust the process!) When they’re ready to flip, the skin should release easily from the grates. Gently flip the fillets and cook for another 1-2 minutes on the other side, until the salmon is just barely opaque in the center. Transfer to a platter and let rest for a few minutes.
Step 5: Putting It All Together
We’re in the home stretch! Divide the coconut rice between 4 plates or shallow bowls. Top each with a grilled salmon fillet, then spoon a generous amount of mango salsa over the top.
Garnish with extra cilantro if you’re feeling fancy, then step back and admire your handiwork. You just created a restaurant-worthy tropical feast in your very own kitchen.
Go you!
Step 6: Dig In and Enjoy!
The only thing left to do is grab a fork and dive in. I guarantee your taste buds will be doing a happy dance from the very first bite of this sunny Grilled Salmon with Mango Salsa & Coconut Rice. It’s the perfect balance of sweet, spicy, smoky, and fresh. And the best part?
You made it yourself, with love. (But I won’t tell anyone if you let them think it’s takeout from that fancy new tropical fusion place in town!)
Nutritional Information
I know you’re probably drooling over this Grilled Salmon with Mango Salsa & Coconut Rice by now (I know I am!), but let’s take a quick look at the nutritional breakdown. After all, salmon is known for being a superfood, and mangos are no slouch in the vitamin department either.
Here’s what you’re looking at per serving:
- Calories: 550
- Fat: 22g (mostly healthy omega-3s from the salmon!)
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 17g
- Protein: 34g
Not too shabby, right? This Grilled Salmon with Mango Salsa & Coconut Rice is a well-balanced meal that will leave you feeling satisfied but not overstuffed. And with all those healthy fats, complex carbs, and lean protein, it’ll give you steady energy for hours.
Healthier Alternatives
If you’re looking to lighten things up even more, there are a few easy swaps you can make in this Grilled Salmon with Mango Salsa & Coconut Rice recipe:
- Use light coconut milk: Subbing in light coconut milk for full-fat will cut down on calories and saturated fat without sacrificing too much flavor. (I’ve tried it – it’s still delicious!)
- Go easy on the rice: If you’re watching your carb intake, simply serve a smaller scoop of coconut rice, or replace it with cauliflower rice for a low-carb option.
- Add more veggies: Bulk up your plate with extra mango salsa, or serve the salmon over a bed of leafy greens for a fiber and nutrient boost.
- Choose wild-caught salmon: I’m a big believer in eating wild-caught fish whenever possible. It’s higher in omega-3s and lower in contaminants compared to farmed salmon.
At the end of the day, this Grilled Salmon with Mango Salsa & Coconut Rice is a pretty darn healthy meal as-is. But it never hurts to have a few tricks up your sleeve to make it even more nutritious!
Serving Suggestions
Part of the fun of this Grilled Salmon with Mango Salsa & Coconut Rice recipe is dreaming up creative ways to serve it. Here are a few of my go-tos:
- Taco night: Flake the salmon into bite-sized pieces and serve in charred corn tortillas with the mango salsa and coconut rice. Add a drizzle of sriracha mayo for an extra kick!
- Buddha bowls: Start with a base of coconut rice, then add the grilled salmon, mango salsa, and any other veggies you like (I’m partial to avocado and black beans). Drizzle with a lime-yogurt dressing for tang.
- Lettuce wraps: For a light and fresh spin, wrap the salmon, salsa, and rice in tender butter lettuce leaves. It’s like a handheld salad!
- Brunch goals: Top the coconut rice with a poached egg, then add a few chunks of salmon and a spoonful of salsa. Instant tropical breakfast bowl!
Really, you can’t go wrong with this versatile Grilled Salmon with Mango Salsa & Coconut Rice. I’ve served it at family dinners, summer BBQs, and even an impromptu date night in. It always hits the spot!
Common Mistakes to Avoid
Even a simple recipe like this Grilled Salmon with Mango Salsa & Coconut Rice has a few potential pitfalls. Learn from my mistakes and keep these tips in mind:
- Overcooking the salmon: There’s nothing sadder than dry, chalky salmon. Err on the side of undercooking it slightly – it will continue to cook from residual heat after you take it off the grill.
- Skimping on the seasoning: Don’t be shy with the salt and spices! Salmon can handle a lot of flavor. I made this mistake the first time and the fish tasted disappointingly bland.
- Using underripe mango: Trust me, you want your mango to be soft and juicy for the best salsa. If it’s too firm, it will be hard to dice and the flavor will be lackluster.
- Forgetting to oil the grill: Unless you want your beautiful salmon stuck to the grates (been there, done that), make sure to oil them generously before cooking. I use a wadded up paper towel dipped in oil and held with tongs to get in all the nooks and crannies.
- Stirring the rice too much: I know it’s tempting to peek and stir the coconut rice while it’s cooking, but try to resist. Stirring too often can make the rice gummy and mushy. Let it do its thing undisturbed, then fluff it at the end.
If you can avoid these common pitfalls, you’ll be well on your way to Grilled Salmon with Mango Salsa & Coconut Rice success!
Storing Tips
If you find yourself with leftovers of this tasty Grilled Salmon with Mango Salsa & Coconut Rice (lucky you!), here’s how to store them for optimal freshness:
- Salmon: Place the cooled salmon fillets in an airtight container and store in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold on top of a salad.
- Mango salsa: Transfer the salsa to a sealed container and refrigerate for up to 5 days. The flavors will actually improve over time as they meld together!
- Coconut rice: Store cooled rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a sprinkle of water to prevent drying out.
I’ll be honest, leftover Grilled Salmon with Mango Salsa & Coconut Rice is a rarity in my house. But on the off chance you do have some, it makes a delicious and easy lunch the next day!
Frequently Asked Questions
Can I make the mango salsa ahead of time?
Absolutely! In fact, I recommend it. The flavors will mingle and get even better after an hour or two in the fridge. Just hold off on adding the cilantro until right before serving so it stays fresh and perky.
How do I pick a ripe mango?
Look for mangos that are heavy for their size and give slightly when pressed gently. They should smell fragrant near the stem end. Color isn’t always an indicator of ripeness – some varieties stay green even when ripe.
Is it okay to use frozen mango?
I mean, you can, but I wouldn’t recommend it. Frozen mango will be mushy and watery when thawed. For the best texture and flavor in your salsa, stick with fresh, ripe mango.
Can I use a different kind of fish?
Totally! Like I mentioned earlier,