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Vibrant Grilled Salmon Mango Coconut Rice

Category: Sophisticated Dinners Ready in 45 Minutes or Less

You’ll toss salmon in garlic and lime for a quick soak, then fire it up on the grill till it’s just right. Chop up juicy mango, chunks of avocado, fresh cilantro, with crispy bell pepper and lively lime for a salsa that snaps. The whole thing sits on coconut jasmine rice that soaks up all the flavor. It’s awesome for laid-back nights or chill summer hangs. Each bite’s got a burst of sweet, tangy, creamy, and smoky vibes.

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Created By Mia Laurent
Updated on Thu, 29 May 2025 21:46:34 GMT
Zesty Grilled Salmon Topped with Mango Avocado Salsa Over Coconut Rice Pin
Zesty Grilled Salmon Topped with Mango Avocado Salsa Over Coconut Rice | chefmiarecipes.com

Gather your friends for this summertime crowd-pleaser. You’ll love the tender grilled salmon loaded with bright mango avocado salsa and pillow-soft coconut rice. Every forkful pops with a fruity tropical vibe. Be ready for everyone to come back for more.

I made this meal the first time for a summer BBQ and ever since it’s our top pick when the sun’s out and we want something special to share

Vibrant Ingredients

  • Mango: you want one that’s still a little firm for the right sweetness and so it won’t turn mushy in salsa
  • Salt and pepper: just a little punch makes everything come together. Start small then taste and add more if needed
  • Lime zest and juice: real lime wakes things up and puts a zippy touch in every bite. Grab unwaxed limes if you can
  • Red onion: adds a punchy bite that’s toned down if you give it a quick rinse
  • Fresh garlic: for big savory flavor. Smash it up fresh for the best kick
  • Red bell pepper: crisp, sweet, and bright—look for firm, shiny peppers
  • Cilantro: just-picked leaves taste freshest and tie all the flavors together
  • Avocado: it should give a little when squeezed and slice without turning to mush
  • Salmon fillets: pick thick skin-free pieces so they grill evenly and stay juicy
  • Olive oil and lime juice: keeps the salsa from clumping and adds zip
  • Jasmine rice: rinse until the water’s clear so the coconut rice stays light and fluffy
  • Olive oil: lets the marinade stick and helps the salmon flip off the grill
  • Coconut milk and coconut water: these make the rice extra soft, rich, and dreamy

Step-by-Step Instructions

Get Set to Serve:
Dish up some coconut rice on every plate. Place a grilled salmon fillet right on top. Spoon over the fresh mango avocado salsa and let the hot and cool combo come together. Serve right away for the best flavor punch
Mix Up the Mango Avocado Salsa:
While salmon cooks, stir together mango pieces, chopped bell pepper, avocado, red onion, cilantro, lime juice, olive oil, and a splash of coconut water. Salt and pepper til it tastes just right. Toss gently so you don’t smash the avocado
Fire Up the Grill for Salmon:
Crank up your grill and brush the surface with oil so fish doesn’t stick. Lay on the salmon fillets gently. Grill for about three minutes each side, turning with a big spatula so they stay whole. You know they’re done once they’re just starting to flake
Coconut Rice Prep:
Pop the rinsed rice, coconut milk, coconut water, and some salt in a saucepan. Hit a boil, stir, then drop the heat and cover up. Cook for about 20 minutes til it’s soft and most of the liquid’s gone. Take off the lid, fluff with a fork, and let it sit five more minutes uncovered so it turns light
Marinate Your Salmon:
In a roomy dish, mix together lime zest, juice, garlic, olive oil, salt, and pepper. Coat the salmon fillets on both sides. Cover them up and chill for 15–30 minutes, flipping them in the marinade once so the flavor sinks in everywhere
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice Pin
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice | chefmiarecipes.com

I’ll let you in on something—the mango in the salsa totally made this dish for me. When I served it for the first time my youngest daughter ate all the salsa by itself. Now we always share a laugh about it at dinnertime

Leftovers and Storage

Stash your leftover salmon in a sealed container in the fridge for up to two days. The rice and salsa keep fine too, but keep the salsa separate if you want that avocado to stay firm. You can zap the fish and rice in the microwave, just don’t heat the salsa—it’s best cold and crisp

Swap Ideas

If mango’s not handy grab pineapple chunks or diced peach as a backup. No jasmine rice? You can use basmati or any long-grain you like. Full-fat coconut milk rules but light works if you want less richness. Don’t have a grill? Sear your salmon in a sizzling hot pan

Serving Up

This dish stands on its own but feel free to add leafy salad or some grilled veggies if you’re craving more crunch and color. I love tossing together a crisp cucumber salad too and always have lime wedges nearby for squeezing

Common Recipe Questions

→ How do you keep grilled salmon from sticking?

Slick your grill grates with oil and brush the fish with olive oil before you toss it on. This keeps it from sticking and makes flipping way easier.

→ What type of mango works best in the salsa?

Pick mangoes that are ripe but still a bit firm. They’ll hold up when you dice them and toss perfect sweetness into the mix.

→ How can I make coconut rice extra creamy?

Swap in full-fat coconut milk instead of the lighter stuff or coconut water. It makes your rice way richer and silkier.

→ Can I prepare the salsa ahead of time?

You can whip up the salsa a few hours early but wait to stir in avocado until just before serving so it doesn't get brown.

→ Is there a substitute for jasmine rice?

If jasmine rice is out, basmati or plain long grain rice will work. Just tweak the amount of liquid for a good texture.

Salmon Mango Coconut Bowl

Sweet mango salsa, coconut-kissed rice, and soft salmon all come together for a meal that totally tastes like summer.

Prep Time
30 minutes
Cooking Time
26 minutes
Total Duration
56 minutes
Created By: Mia Laurent

Recipe Category: Weeknight Elegance

Skill Level: Moderately Challenging

Recipe Cuisine: Fusion

Recipe Yield: 4 Number of Servings (4 plated portions)

Dietary Categories: Gluten-Free Option, Dairy-Free Option

Ingredients You’ll Need

→ Lime Salmon

01 Add salt and black pepper as you like
02 3 tablespoons fresh lime juice
03 3 tablespoons olive oil, plus a bit extra to oil your grill
04 2 teaspoons finely grated lime peel
05 4 salmon fillets without skin (around 170 g each)
06 3 smashed garlic cloves
07 A little black pepper, to taste

→ Coconut Rice

08 0.5 teaspoon salt
09 270 g jasmine rice, well rinsed and drained
10 310 ml canned coconut milk
11 375 ml coconut water

→ Mango Avocado Salsa

12 Add black pepper to taste
13 Pinch of salt, to your liking
14 1 tablespoon coconut water
15 1 tablespoon fresh lime juice
16 1 tablespoon olive oil
17 1 big mango, diced and peeled
18 120 g red bell pepper, small diced (around half a large one)
19 50 g red onion, rinsed and chopped
20 15 g cilantro, chopped fine
21 1 ripe avocado, peeled and diced

Steps to Make It

Step 01

Throw salmon fillets in your dish with the marinade, pop a cover on, and stash in the fridge for 15-30 minutes. Flip them over and chill for 15-30 more.

Step 02

Grab a shallow dish. Stir together olive oil, lime zest, lime juice, and your smashed garlic. Sprinkle in as much salt and pepper as you want.

Step 03

About 10 minutes before the salmon's soaked enough, get your grill nice and hot on medium-high.

Step 04

As the salmon grills, gently toss mango, bell pepper, cilantro, onion, avocado, a tablespoon each of lime juice, olive oil, coconut water, plus salt and pepper in a bowl.

Step 05

With the salmon marinating, pour coconut water, coconut milk, and jasmine rice into a medium pot with salt. Boil it all, then cover and lower the heat. Let it cook until all the liquid's soaked up – about 20 minutes. Fluff with a fork, then let it sit for 5 minutes to finish.

Step 06

Rub some olive oil on your grill grates. Place salmon on the grill. Cook three minutes on one side, then flip. Keep going until the salmon's just done and flakes without effort.

Step 07

Scoop some rice on plates, add grilled salmon right on top, and pile on that mango-avocado salsa. Enjoy while warm.

Extra Information

  1. If you want your coconut rice super creamy, go for full-fat coconut milk.

Essential Tools

  • Grill
  • Medium saucepan with lid
  • Mixing bowls
  • Fork
  • Cutting board
  • Chef’s knife

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has fish (salmon).

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 630
  • Fat Content: 30 grams
  • Carbohydrate Content: 58 grams
  • Protein Content: 36 grams