I’ve always believed that food should transport you—and this Grilled Salmon with Mango Salsa & Coconut Rice recipe does exactly that. Picture a warm breeze, the sizzle of fresh salmon on a hot grill, and a tangy-sweet mango salsa that feels like a mini-vacation in every bite. If you’ve ever daydreamed of a tropical getaway but only managed a quick scroll through your phone’s vacation photos, this dish is your passport to paradise.
A few summers ago, I tried to recreate that beachfront dinner I had in Hawaii—only to realize halfway through that I left my fancy ingredients at home. Determined not to let a little thing like “lack of shopping” ruin my foodie dreams, I improvised with what I had: ripe mangoes in the fruit bowl, jasmine rice patiently waiting in the pantry, and a trusty bag of salmon fillets from the grocery run. What emerged was so good that my skeptical partner asked if I’d secretly booked plane tickets. Spoiler: I hadn’t—but this recipe sure felt like it.
Over the years, I’ve tweaked the coconut rice until it sings with creaminess, learned the perfect moment to flip my salmon for that ideal char, and discovered that letting the mango salsa rest for just a few minutes brings out its full zing. In Part 1, we’ll dive into making that heavenly coconut rice and get our salmon prepped and grilling—so you can serve up a feast that looks intriguing, tastes extraordinary, and feels like summer on a plate.
Step 1: Mastering the Coconut Rice
Rinse the Rice: Place 1 cup of jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and keeps your grains fluffy, never gummy.
Combine Ingredients: In a medium saucepan, add the rinsed rice, 1 cup of full-fat coconut milk, 1 cup of water, and ½ teaspoon of salt. Give it a gentle stir—no need to be vigorous; we don’t want to bruise the rice.
Bring to a Boil: Set the saucepan over medium-high heat. As soon as you see bubbles rising and steam escaping (around 5–6 minutes), reduce the heat to low and cover with a tight-fitting lid.
Simmer Gently: Let the rice cook undisturbed for 15 minutes. Time it like an eyebrow raise—keep it exact, and resist the temptation to peek too often!
Let It Rest: After 15 minutes, remove the pan from heat but keep it covered. Allow the rice to steam in its own warmth for another 10 minutes. This resting period is where that lush, creamy texture develops.
Fluff and Finish: Remove the lid, and using a fork, gently fluff the rice to separate the grains. Cover and set aside while you grill the salmon.
Step 2: Prepping & Seasoning the Salmon
Preheat the Grill: Fire up your grill to medium-high heat—about 400°F (200°C) if you’re using a thermometer. You want a hot surface for that signature smoky char.
Olive Oil & Lime Love: Pat 4 salmon fillets dry with paper towels. Rub each fillet all over with 1 tablespoon of olive oil, then season generously with salt and freshly ground black pepper. Squeeze the juice of 1 lime over the top for a bright, zesty kick.
Optional Pro Tip: If you like a little extra char and crispy skin, start skin-side down and let it hold steady for the first 4–5 minutes without moving. You’ll hear that satisfying sizzle when it’s ready to flip.
From Grill to Salsa Perfection
Now that your coconut rice is fluffy and your salmon is perfectly seasoned, it’s time to bring the heat—literally. In this section, we’ll walk through the ideal grilling method to achieve a beautifully charred, juicy fillet, then craft a bright, flavor-packed mango salsa. Plus, I’ll share a handful of my favorite shortcuts and tweaks to make this recipe your own.
Step 3: Grill the Salmon
Place on the Grill: Gently lay each salmon fillet skin-side down (if using skin-on) on the preheated grill. You should hear an immediate sizzle—if not, give your grill a bit more time to heat up next time.
Resist the Temptation: Cook undisturbed for 4–5 minutes. Moving the fish too early can cause it to stick, and you risk tearing the flesh.
Check for Release: After about 5 minutes, gently test one fillet with a thin spatula—if it releases easily, it’s ready to flip. If not, give it another 30 seconds.
Flip and Finish: Turn each fillet over and grill for an additional 3–4 minutes, depending on thickness. You want the internal temperature to reach about 125°F (52°C) for medium-rare or 145°F (63°C) for well-done. Remember, salmon will continue to cook slightly after you remove it from the heat.
Rest Briefly: Transfer the fillets to a clean plate and let them rest for 3–4 minutes. This allows the juices to redistribute, ensuring each bite is tender and moist.
Step 4: Whip Up the Mango Salsa
Combine the Base: In a medium mixing bowl, add 1 diced ripe mango, ½ diced red bell pepper, ¼ cup finely chopped red onion, and 1 seeded and minced jalapeño. The colors alone are enough to make me smile!
Brighten with Citrus & Herb: Drizzle in the juice of 1 lime and sprinkle 2 tablespoons of chopped fresh cilantro over the mixture.
Season to Taste: Add a pinch of salt and give everything a gentle toss—too vigorous and the mango will turn mushy.
Let Flavors Marry: Set aside for 5–10 minutes. This resting time is key: the lime juice softens the onion’s bite, the jalapeño infuses just enough heat, and the mango’s sugars meld with the savory aromatics.
Step 5: Plate & Garnish
Build the Base: Spoon a generous helping of coconut rice onto each plate, creating a slight well in the center.
Add the Star: Nestle a grilled salmon fillet atop the rice, skin-side down for extra presentation points.
Crown with Salsa: Spoon the mango salsa over the salmon, allowing bits to tumble onto the rice.
Final Touch: If you’re feeling fancy, scatter a few extra cilantro leaves or a thin lime wheel on top for color contrast.
Pro Tips & Variations
Advance Prep: Cook the coconut rice up to a day ahead and store it in the fridge. Reheat gently with a splash of coconut milk to revive its creaminess.
Spice It Up: Leave the jalapeño seeds in for more heat, or swap in serrano peppers for a sharper kick.
Citrus Swap: Try orange or grapefruit juice instead of lime for a sweeter, less acidic zing in both the salmon and salsa.
Herbaceous Twist: Mint or basil can replace cilantro for a different herbal note—mint pairs especially well with mango.
Charred Fruits: Grill extra mango slices alongside the salmon for caramelized flavor and a fun garnish.
FAQ & Conclusion
1. Can I substitute brown rice for the jasmine rice?
Absolutely. Brown rice will add a nuttier flavor and extra fiber, but it does require a longer cooking time—about 40–45 minutes simmering plus a 10-minute rest. You may need to increase the liquid ratio to 1¼ cups coconut milk and 1 cup water for every cup of brown rice to ensure it cooks through without drying out.
2. What if I don’t have a grill—can I cook the salmon another way?
For sure. You can pan-sear the salmon in a heavy skillet over medium-high heat. Heat a bit of oil until shimmering, then cook skin-side down for 4–5 minutes without moving. Flip and finish for 3–4 minutes. You’ll get a lovely crust that way, though you’ll miss the smoky char of a grill.
3. How do I know when the salmon is perfectly cooked?
Look for a few key signs: the flesh should turn opaque and flake easily when you press it with a fork. If you’re a stickler for precision, use an instant-read thermometer—125°F (52°C) yields a slightly pink, moist center; 145°F (63°C) is fully cooked but still tender.
4. Can I make the mango salsa with frozen mango?
Yes, but thaw it completely and drain any excess liquid before dicing. Frozen mango tends to be softer, so handle gently to avoid a mushy salsa. You might want to reduce the resting time slightly—5 minutes should be enough for flavors to meld.
5. What’s the best way to store and reheat leftovers?
Keep each component separate if possible—rice, salmon, and salsa in airtight containers. Refrigerate for up to 2 days. Reheat the rice with a splash of coconut milk in the microwave or on the stovetop. Warm the salmon gently—either wrapped in foil on a low oven setting (275°F/135°C) for 10–12 minutes or in the microwave at 50% power in short bursts. Add fresh salsa just before serving.
6. How do I pick the perfect mango for salsa?
Look for fruit that’s firm but yields slightly to gentle pressure. The skin may have red or yellow blush but avoid green-skinned mangoes—they’re underripe. A sweet, tropical aroma at the stem end is a good indicator that the sugars are fully developed.
7. Can I prep anything in advance if I’m short on time?
Definitely. You can cook the coconut rice a day ahead and reheat it with a bit of extra coconut milk. The salmon can be seasoned and zested with lime up to 4 hours in advance—just keep it covered in the fridge. Prepare the mango salsa up to 2 hours before serving, but for maximum freshness, wait until just before plating to toss in the cilantro.
Conclusion
There you have it—a vibrant, balanced meal that feels like a mini vacation on your plate. From the creamy swirls of coconut rice to the smoky char on your salmon and that punchy mango salsa, this recipe packs big flavor with minimal fuss. I hope this guide gives you the confidence to fire up the grill (or skillet), embrace those tropical vibes, and share a feast that dazzles both in taste and presentation.
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Grilled Salmon with Mango Salsa & Coconut Rice
Description
Grilled Salmon with Mango Salsa and Coconut Rice is a vibrant, tropical-inspired dish perfect for warm evenings or whenever you’re craving a fresh, healthy meal. The juicy mango salsa adds sweetness and zing to the smoky salmon, while the creamy coconut rice ties it all together with a rich, satisfying base.
Ingredients
For the salmon:
4 salmon fillets
1 tbsp olive oil
Salt and pepper to taste
Juice of 1 lime
For the mango salsa:
1 ripe mango, diced
½ red bell pepper, diced
¼ red onion, finely chopped
1 jalapeño, seeded and minced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste
For the coconut rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for another 10 minutes before fluffing with a fork.
Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil and season with salt, pepper, and lime juice. Grill the salmon for about 4-5 minutes per side or until the fish flakes easily with a fork.
While the salmon is grilling, prepare the mango salsa. In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Mix gently to combine and let sit for a few minutes to allow the flavors to meld.
To serve, plate the coconut rice, top with a grilled salmon fillet, and spoon generous amounts of mango salsa over the top.
Notes
Use ripe but firm mango for the best texture in the salsa. The coconut rice can be made ahead and reheated gently. For added char and flavor, grill the salmon skin-side down first. This dish is naturally gluten-free and packed with protein, healthy fats, and bright flavors.
