Save
This dish comes together as the ultimate summer feast bringing flaky grilled salmon to the table with a crown of zesty mango avocado salsa and a creamy scoop of coconut rice. Every bite is vibrant fresh and full of tropical flavor—the kind of dinner that makes everyone smile and ask for seconds
I first whipped this up for a family cookout on a warm July evening and since then it has become our absolute favorite for summer gatherings
Ingredients
- Salmon fillets: choose thick center-cut skinless pieces for even cooking and tenderness
- Olive oil: helps the marinade coat the fish and prevents sticking on the grill
- Lime zest and juice: these build a tangy punch and fresh aroma so use unwaxed limes if possible
- Fresh garlic: adds depth and savory flavor I always use freshly crushed for the best taste
- Salt and black pepper: round out the flavors go for flaky sea salt and fresh ground pepper
- Jasmine rice: the grain floral scent is a perfect match for coconut and mango rinse well for fluffiest results
- Coconut water and canned coconut milk: together they make the rice extra creamy and tropical use pure coconut water and full-fat coconut milk for best texture and flavor
- Mango: fully ripe but firm for best sweetness and to keep salsa from getting mushy
- Red bell pepper: for crunch and gorgeous color look for glossy skin
- Fresh cilantro: this herb wakes up all the flavors pick leaves that look crisp and green
- Red onion: adds sharpness and contrast rinse it first to soften its bite
- Avocado: just ripe for creamy texture and buttery taste gently squeeze to test for ripeness
- Olive oil and lime juice: bring the salsa together and add a hit of sharpness and fruitiness
- Salt and pepper: give the salsa a little backbone start with a sprinkle and add more to taste
Step-by-Step Instructions
- Marinate the Salmon:
- Whisk olive oil lime zest lime juice and garlic together with a generous sprinkle of salt and pepper in a wide baking dish Lay the skinless salmon fillets in this mixture turning so each piece is evenly coated Cover and let them sit in the fridge for at least 15 minutes and up to 30 to soak in all that flavor Flip them partway through so both sides get marinated
- Prep the Coconut Rice:
- While your salmon marinates pour coconut water and coconut milk into a medium saucepan Add rinsed jasmine rice and half a teaspoon of salt Bring to a rolling boil over medium-high heat Stir well then lower the heat and clamp on a lid Simmer gently for about 20 minutes until the liquid is nearly all absorbed and the rice is tender Fluff with a fork and let it rest lid off for five minutes more This short rest helps keep it fluffy and tender
- Grill the Salmon:
- Get your grill hot and brush the grates with more oil so the fish does not stick Carefully lay the marinated fillets on the grill Cook each side for around three minutes using a wide spatula to turn—they will be delicate The fish should feel just firm and flake easily with a fork
- Prepare the Mango Avocado Salsa:
- While the fish grills gently toss together the diced mango chopped bell pepper cilantro red onion avocado and a tablespoon each of lime juice olive oil and coconut water Season well with salt and black pepper Taste and adjust until it is bright and balanced letting the juicy fruit and creamy avocado shine
- Assemble and Serve:
- Scoop the warm coconut rice onto each plate Top with a salmon fillet and a big spoonful of the glowing mango avocado salsa right over the top Serve immediately letting the warm and cool elements mix together at the table
Save
The mango in the salsa is my secret favorite The first time I tried this dish my youngest daughter could not stop eating the salsa by the spoonful It has been a happy dinnertime memory ever since
Storage Tips
Keep any leftover salmon covered in the refrigerator for up to two days The coconut rice and salsa will hold up well for about as long but be sure to keep the salsa separate to preserve the avocado’s texture You can gently rewarm the salmon and rice in the microwave but the salsa is best served fresh and cool
Ingredient Substitutions
If you do not have fresh mango try using pineapple for the salsa Peach works too in a pinch You can swap jasmine rice with basmati or another long-grain variety Full-fat coconut milk makes the rice extra rich but light coconut milk works if you want to lighten things up No grill No problem Just sear salmon in a very hot skillet
Serving Suggestions
This meal is perfect on its own but you can add a simple green salad or grilled vegetables if you want more color on your plate I also like to make a quick cucumber salad on the side and put out extra lime wedges at the table
Frequently Asked Questions About Recipes
- → How do you keep grilled salmon from sticking?
Oil the grill grates well and brush the salmon with olive oil before grilling. This creates a barrier that helps prevent sticking and allows for easy turning.
- → What type of mango works best in the salsa?
Choose ripe, slightly firm mangoes for the salsa. They hold their shape when diced and offer a sweet, juicy contrast to the salmon.
- → How can I make coconut rice extra creamy?
Use full-fat coconut milk in place of light coconut milk or coconut water to achieve a richer, creamier texture in the rice.
- → Can I prepare the salsa ahead of time?
The salsa can be prepared a few hours in advance, but for best texture, add the avocado just before serving to prevent browning.
- → Is there a substitute for jasmine rice?
Jasmine rice offers aroma and fluffiness, but you can substitute with basmati or long grain white rice if needed. Adjust liquid amounts as required.