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Fresh mango salsa ingredients diced mango cilantro red onion lime

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy, Tropical
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 cup jasmine rice
  • 1 can coconut milk 13.5 oz
  • 1 cup water
  • 1 ripe mango diced
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 jalapeño seeded and minced (optional)

Equipment

  • grill
  • medium saucepan
  • Small mixing bowl
  • Bowl for salsa
  • meat thermometer

Method
 

  1. Preheat grill to medium-high (around 400°F).
  2. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush mixture over salmon fillets.
  3. Let salmon marinate for 30 minutes if time allows.
  4. In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15 minutes. Let sit covered 5 minutes before fluffing.
  6. Grill salmon for 4–5 minutes per side, until grill marks appear and internal temp reaches 145°F.
  7. In a bowl, mix mango, red onion, cilantro, lime juice, and jalapeño. Toss to combine.
  8. 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.