Salmon with Mango Salsa

This grilled salmon with mango salsa and coconut rice is a vibrant, tropical-inspired dish that perfectly balances rich, savory notes with fresh, sweet flavors. It’s a recipe I turn to when I want to impress guests or simply bring a taste of sunshine to the dinner table.

I initially prepared this dish for a weekend dinner party, and not a crumb was left. Now it’s a family classic that never fails to delight.

Ingredients

• Skinless salmon fillets: Tender and rich source of protein. Choose wild-caught if available for better flavor
• Olive oil: Provides a silky marinade for the salmon and helps with grilling
• Lime zest and juice: Adds brightness; always choose fresh for the best flavor
• Garlic: Essential for a savory and aromatic marinade
• Salt and black pepper: Balance the flavors in every component of this dish
• Coconut water and coconut milk: Infuse the rice with tropical sweetness; check for brands with no added sugar
• Jasmine rice: Fragrant, fluffy, and perfect for soaking up the coconut flavors
• Mango: Sweet and juicy, the star of the salsa
• Red bell pepper: Adds crunch and a pop of color
• Fresh cilantro: Adds a vibrant, herbaceous note
• Red onion: Aromatic with a mild sweetness when balanced by lime juice
• Avocado: Creamy and pairs wonderfully with the tangy mango salsa
• Additional lime juice and olive oil for salsa: Tie the ingredients together, enhancing the flavor

Step-by-Step Instructions

Marinate the Salmon:

In a shallow baking dish, mix olive oil, lime zest, lime juice, and crushed garlic. Season lightly with salt and pepper. Place the salmon fillets into the dish, ensuring an even coating on all sides. Cover and refrigerate for 15 to 30 minutes. Flip the fillets and marinate for another 15 to 30 minutes for full flavor absorption.

Prepare the Grill:

When the salmon is nearly done marinating, preheat the grill to medium-high heat for about 10 minutes. Lightly brush the grates with olive oil to avoid sticking. Carefully place the salmon on the grill and cook each side for about 3 minutes or until the salmon is cooked through. Be gentle when flipping, as the delicate fillets can break apart easily.

Cook the Coconut Rice:

Add coconut water, coconut milk, rice, and salt to a medium saucepan. Stir well and bring the mixture to a boil. Lower the heat, cover, and simmer for 20 minutes or until the liquid is fully absorbed. Remove from heat, fluff the rice gently with a fork, and allow it to rest for about 5 minutes.

Make the Salsa:

In a medium mixing bowl, combine diced mango, red bell pepper, chopped cilantro, rinsed red onion, and diced avocado. Drizzle with fresh lime juice, olive oil, and a bit of coconut water. Toss everything lightly to ensure the flavors meld together. Add salt and black pepper to taste before serving.

Serve the Dish:

Plate the grilled salmon fillet over fluffy coconut rice. Generously spoon the mango salsa onto the salmon and serve immediately while warm.

One of my favorite parts of this recipe is the avocado-mango salsa. The creamy avocado combined with the naturally sweet mango is a combination I discovered during a family beach trip, and it has been a staple ever since.

Storage Tips

Leftovers can be stored in airtight containers in the refrigerator for up to two days. Keep the rice, salmon, and salsa in separate containers to preserve their unique textures and flavors.

Ingredient Substitutions

If mango isn't available, pineapple makes an excellent alternative. And for the rice, feel free to swap jasmine rice with basmati or even brown rice for a heartier twist.

Serving Suggestions

Pair this dish with a fresh green salad or roasted vegetables for a well-rounded meal. A chilled white wine, like Sauvignon Blanc, complements the tropical flavors beautifully.

This recipe is a crowd-pleaser and perfect for any occasion. It captures the essence of tropical dining, bringing fresh and wholesome flavors to your table. Your loved ones will keep requesting it!

Recipe FAQs

→ How can I tell when the salmon is properly cooked?

The salmon is properly cooked when it turns opaque and flakes easily with a fork. For medium doneness (recommended), the center should be slightly translucent. Cook about 3 minutes per side on medium-high heat. Using an instant-read thermometer, aim for 125-130°F (52-54°C) for medium salmon. Avoid overcooking as this will dry out the fish.

→ Can I make this dish without a grill?

Absolutely! You can pan-sear the salmon in a hot skillet with olive oil for the same amount of time (about 3 minutes per side). Alternatively, you can bake the marinated salmon in a preheated 400°F (200°C) oven for 12-15 minutes, depending on thickness.

→ How far in advance can I prepare the mango salsa?

The mango salsa can be prepared up to 4 hours ahead of time and stored in the refrigerator. Add the diced avocado just before serving to prevent browning. If you need to prepare it further in advance, you can prepare all ingredients except avocado the day before, then combine and add avocado when ready to serve.

→ Can I substitute the coconut water in this recipe?

Yes, you can substitute the coconut water with regular water or chicken broth for the rice. However, this will result in a less pronounced coconut flavor. For the salsa, simply omit the coconut water or replace with a small squeeze of lime juice for acidity.

→ What side dishes pair well with this salmon?

This dish already includes coconut rice and mango salsa, making it quite complete. For additional sides, consider steamed asparagus, roasted broccoli, or a simple green salad with a light vinaigrette. A chilled cucumber side salad would also complement the tropical flavors nicely.

→ How can I make this recipe dairy-free and gluten-free?

Good news! This recipe is naturally dairy-free and gluten-free as written. The creaminess comes from coconut milk rather than dairy, and there are no wheat-based ingredients included.