Salmon with Mango Coconut Rice

This hearty Grilled Salmon with Mango Salsa and Coconut Rice has become my summer entertaining staple, combining perfectly flaky fish with tropical flavors and creamy coconut rice for a restaurant-quality meal at home.

I first created this recipe for a backyard dinner party, and it's now requested by friends whenever the weather turns warm. The vibrant colors and tropical flavors always transport everyone to vacation mode.

Ingredients

• Salmon fillets: Quality matters here look for wild-caught salmon with firm flesh and a fresh ocean scent
• Lime zest and juice: The acidity tenderizes the fish while adding brightness to every bite
• Garlic: Fresh cloves provide essential aromatic depth to the marinade
• Coconut water: Adds subtle sweetness and authentic tropical flavor to the rice
• Coconut milk: Creates that irresistibly creamy texture in the rice use full-fat for maximum richness
• Jasmine rice: Its floral aroma complements the coconut perfectly
• Mango: Choose one that yields slightly to pressure for the perfect ripeness
• Red bell pepper: Adds sweet crunch and vibrant color to the salsa
• Cilantro: Fresh herbs bring everything together with brightness
• Red onion: Provides a gentle bite that balances the sweetness
• Avocado: Adds creamy richness to contrast with the acidic elements

Step-by-Step Instructions

Marinate the Salmon:

Whisk olive oil, lime zest, lime juice, and crushed garlic in a baking dish until fully incorporated. Season generously with salt and pepper. Place salmon fillets in the mixture and refrigerate for 15-30 minutes, then flip and marinate for another 15-30 minutes. The acid in the lime begins breaking down proteins for a tender result.

Prepare the Coconut Rice:

Combine coconut water, coconut milk, rinsed jasmine rice, and salt in a medium saucepan. Bring to a full rolling boil over medium-high heat, watching carefully as coconut milk can bubble over quickly. Reduce heat to low, cover tightly with a lid, and simmer undisturbed for 20 minutes until liquid absorbs. The rice needs this time to fully absorb the coconut flavors.

Grill the Salmon:

Preheat your grill to medium-high heat during the final minutes of marination. Brush grill grates thoroughly with oil to prevent sticking. Place salmon on the hot grill and cook approximately 3 minutes per side until the flesh turns opaque but remains moist inside. Handle with care as marinated salmon becomes delicate.

Create the Mango Salsa:

Combine diced mango, chopped red pepper, cilantro, rinsed red onion, diced avocado, lime juice, olive oil and coconut water in a medium bowl. Toss gently to avoid crushing the avocado. Season with salt and pepper to taste, starting with less than you think you need and adjusting upward.

Assemble the Dish:

Fluff the coconut rice with a fork and let it rest for 5 minutes to achieve the perfect texture. Serve a portion of rice alongside a salmon fillet, then generously top the salmon with the vibrant mango avocado salsa. The warm salmon will slightly heat the bottom layer of salsa, creating a delightful temperature contrast.

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You Must Know

Each serving provides a complete meal with protein, healthy fats, and complex carbs The dish can be partially prepped ahead time make the rice and salsa earlier in the day The flavor combination works equally well with other fish like mahi-mahi or even chicken

Perfect Rice Technique

Rinsing the jasmine rice before cooking is absolutely crucial for removing excess starch. Place the rice in a fine mesh strainer and rinse under cold water until it runs clear, about 1-2 minutes. This extra step prevents gumminess and ensures each grain remains distinct while still being tender. Allow the rice to drain thoroughly before cooking to achieve the proper water-to-rice ratio.

Salmon Selection Guide

For this recipe, look for center-cut salmon fillets of equal thickness to ensure even cooking. Wild-caught salmon typically offers better flavor and texture than farmed varieties, with sockeye or king salmon being my top recommendations for their rich flavor and beautiful color. If using frozen salmon, thaw it slowly in the refrigerator overnight rather than using quick methods that can compromise texture.

Make-Ahead Options

This meal offers several components that can be prepared in advance to streamline your cooking process. The mango salsa can be made up to 4 hours ahead just add the avocado right before serving to prevent browning. The coconut rice reheats beautifully in the microwave with a splash of water or coconut milk to refresh it. Even the salmon marinade can be mixed a day ahead and stored in the refrigerator until you are ready to marinate the fish.

Recipe FAQs

→ Can I use frozen salmon for this dish?

Yes, you can use frozen salmon fillets. Just ensure they're completely thawed before marinating. Pat them dry with paper towels to remove excess moisture, which will help the marinade adhere better and improve grilling results.

→ What can I substitute for coconut water in the rice?

If coconut water isn't available, you can use regular water or chicken broth instead. The rice won't have quite the same coconut intensity, but using the coconut milk will still provide plenty of flavor.

→ Can I prepare the mango salsa ahead of time?

You can prepare most components of the salsa up to 4 hours ahead, but add the avocado and lime juice just before serving to prevent browning. Store the prepared ingredients in the refrigerator until ready to combine and serve.

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

Salmon is cooked when it flakes easily with a fork but is still moist inside. It should reach an internal temperature of 145°F (63°C), but visually, look for the fish to change from translucent to opaque pink, with a bit of translucency in the center for optimal juiciness.

→ What can I serve with this dish besides coconut rice?

This salmon pairs beautifully with quinoa, cauliflower rice, or a simple green salad. For a lower-carb option, try serving with roasted vegetables like asparagus or zucchini, which complement the tropical flavors of the dish.

→ Is there a way to make this dish without a grill?

Absolutely! You can bake the salmon in an oven at 400°F (200°C) for about 12-15 minutes, or pan-sear it in a hot skillet for 3-4 minutes per side. Both methods will yield delicious results, though you'll miss some of the smoky flavor from grilling.