Grilled Salmon with Mango Salsa & Coconut Rice brings together the best of tropical flavors in one incredible meal that’s ready in just 35 minutes. I’ve been making this recipe for years, and it never fails to impress my family with its perfect balance of smoky, sweet, and creamy elements.
There’s something magical about the combination of perfectly grilled salmon, fresh mango salsa, and coconut rice that reminds me of those special summer evenings when my grandmother would prepare elaborate Sunday dinners. She always said the secret to a memorable meal was balancing different flavors and textures, and this dish delivers exactly that. The smoky char from the grill pairs beautifully with the bright, tropical salsa, while the creamy coconut rice ties everything together. You’re going to love this one!
Why You’ll Love This Grilled Salmon with Mango Salsa & Coconut Rice
This recipe has become a family favorite in my kitchen because it combines restaurant-quality flavors with the simplicity of home cooking. I love how it transforms ordinary weeknight ingredients into something that feels special and celebratory.
Ready in just 35 minutes, perfect for busy weeknights when you want something impressive
Packed with healthy protein and omega-3 fatty acids from fresh salmon
Refreshing tropical flavors that brighten up any dinner table
Beautiful presentation that’s perfect for entertaining guests
Gluten-free option that accommodates various dietary needs
Easy preparation with simple techniques that work every time
This grilled salmon with mango salsa isn’t just a meal—it’s a little vacation on your plate that brings sunshine to even the busiest evenings.
Ingredient Note List
Salmon Fillets: I always recommend choosing fresh, thick-cut fillets with bright color and firm texture, as they hold up beautifully on the grill and deliver the best flavor.
Olive Oil: Extra virgin olive oil helps create a beautiful sear while keeping the salmon moist and adding a subtle richness to complement the tropical flavors.
Garlic Powder: This adds a warm, savory depth that balances the sweetness of the mango without overpowering the delicate fish.
Paprika: The smoky sweetness of paprika enhances the grilled flavor and gives the salmon that gorgeous golden color we all love.
Jasmine Rice: I prefer jasmine rice for its naturally fragrant aroma and fluffy texture that pairs perfectly with creamy coconut milk.
Coconut Milk: Full-fat coconut milk creates that rich, creamy texture and subtle tropical flavor that makes this coconut rice absolutely irresistible.
Fresh Mango: Choose a ripe but firm mango that yields slightly to pressure—it should be sweet and juicy without being mushy.
Red Onion: The sharp bite of red onion adds a nice contrast to the sweet mango and provides that pop of color in the salsa.
Fresh Cilantro: This herb brings a bright, citrusy note that ties all the tropical flavors together beautifully.
Lime Juice: Fresh lime juice adds the perfect acidic balance and helps keep the mango salsa fresh and vibrant.
Grilled Salmon with Mango Salsa & Coconut Rice
Grilled salmon fillets served over creamy coconut jasmine rice, topped with a fresh mango salsa. A vibrant, tropical meal that’s quick, healthy, and packed with flavor.
In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush mixture over salmon fillets.
Let salmon marinate for 30 minutes if time allows.
In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes. Let sit covered 5 minutes before fluffing.
Grill salmon for 4–5 minutes per side, until grill marks appear and internal temp reaches 145°F.
In a bowl, mix mango, red onion, cilantro, lime juice, and jalapeño. Toss to combine.
Serve salmon over coconut rice and top with mango salsa. Garnish with lime wedges if desired.
Notes
Don’t overcook the salmon. Marinate ahead for deeper flavor. Prepare salsa while salmon cooks to save time.
How to Cook Grilled Salmon with Mango Salsa & Coconut Rice
Step 1. I always start by preheating my grill to medium-high heat around 400°F to ensure even cooking and those beautiful grill marks we’re after.
Step 2. In my kitchen, I mix the olive oil, garlic powder, paprika, salt, and pepper in a small bowl to create a flavorful coating for the salmon.
Step 3. I brush this mixture generously over each salmon fillet, making sure to coat both sides—this is what creates that delicious crust.
Step 4. My grandmother always said to let seasoned fish rest for at least 10 minutes if possible, and I’ve found this really helps the flavors penetrate the fish.
Step 5. For the coconut rice, I combine jasmine rice, coconut milk, and water in a medium saucepan and bring it to a gentle boil.
Step 6. Once boiling, I reduce the heat to low, cover tightly, and let it simmer for exactly 15 minutes—no peeking or stirring needed.
Step 7. While the rice cooks, I prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, and jalapeño in a bowl.
Step 8. I’ve learned that grilling salmon for 4-5 minutes per side gives you that perfect flaky texture while keeping it moist inside.
Step 9. The key is checking for an internal temperature of 145°F—this ensures food safety while preventing overcooking.
Step 10. I let the rice rest covered for 5 minutes after cooking, then fluff it with a fork before serving alongside the grilled salmon topped with fresh mango salsa.
How to Store & Reheat
I usually store any leftover components separately in airtight containers in the refrigerator, where they stay fresh for up to 3 days. The salmon maintains its texture best when stored apart from the rice and salsa.
If you want to meal prep this dish, I recommend preparing all components and storing them in separate containers. The mango salsa actually tastes even better after a few hours when the flavors have had time to meld together.
For reheating, I gently warm the salmon in a 300°F oven for about 10 minutes to avoid overcooking. The coconut rice reheats beautifully in the microwave with a splash of water, and the mango salsa is best served fresh and cold.
What to Serve with Grilled Salmon with Mango Salsa & Coconut Rice
Grilled Asparagus: The crisp texture and earthy flavor of grilled asparagus provides a perfect contrast to the rich salmon and creamy coconut rice.
Arugula Salad with Lemon Vinaigrette: A peppery arugula salad adds a fresh, bright element that cuts through the richness of the dish beautifully.
Grilled Zucchini and Bell Peppers: These colorful vegetables complement the tropical theme while adding extra nutrition and vibrant presentation to your plate.
Coconut Lime Rice Pilaf: If you want to double down on the coconut flavors, this makes an excellent side that echoes the main dish.
Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs wonderfully with both the salmon and the tropical fruit flavors.
Garlic Bread: Sometimes my family loves adding warm, crusty garlic bread to soak up any extra coconut rice—it’s surprisingly delicious together.
FAQs
How do I know when the grilled salmon is perfectly cooked?
I recommend using a meat thermometer to check for an internal temperature of 145°F, and the fish should flake easily with a fork while still being moist inside.
Can I make the mango salsa ahead of time?
Absolutely! The mango salsa actually improves in flavor when made a few hours ahead, just store it covered in the refrigerator until you’re ready to serve.
What’s the best way to prevent the salmon from sticking to the grill?
I always make sure my grill grates are clean and well-oiled, and I avoid moving the salmon too early—let it develop those grill marks before flipping.
How many calories are in this grilled salmon with mango salsa and coconut rice?
Each serving contains approximately 550 calories with 30 grams of protein, making it a nutritious and satisfying meal that’s perfect for healthy eating goals.
