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Grilled Salmon Mango Salsa

Featured in Satisfying Hearty Mains.

Marinate salmon in lime and garlic. Grill until just cooked through. Make coconut rice with coconut milk and water. Prepare mango-avocado salsa with bell pepper, onion, and cilantro. Serve salmon over rice, topped with fresh salsa.
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Olivia from Recipes by Clare
Updated on Thu, 08 May 2025 13:08:09 GMT
Grilled Salmon Mango Salsa Pin it
Grilled Salmon Mango Salsa | recipesbyclare.com

Summer grilling season is my favorite excuse to break out this recipe. I stumbled onto this combo years ago after bringing home fresh salmon and realizing I had no idea what to do with it. After digging through the fridge and finding a ripe mango on the verge of going bad, this dish was born. Now it's the thing friends request when they come over between May and September.

My neighbor Dave, who swears he "doesn't like fish," tried this last summer and went back for seconds. His wife shot me a look of pure shock – she'd been trying to get him to eat salmon for years. Sometimes it's all in the presentation.

Ingredients

  • Fresh Salmon: Spring for the good stuff here – wild caught if you can swing it, but most importantly, fresh
  • Real Limes: The bottled juice just isn't the same – you need both the juice AND the zest
  • Perfectly Ripe Mango: Should give slightly when pressed but not be mushy
  • Full Fat Coconut Milk: The light stuff just makes sad, watery rice
  • Red Onion (Rinsed): That quick rinse under cold water keeps the onion from taking over the salsa

I learned the hard way about that coconut milk shortcut. Made this for a "healthy" dinner party using light coconut milk and ended up with rice that tasted like disappointment. Some ingredients just shouldn't be messed with.

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Step-by-Step Instructions

The Marinade Magic
Don't overthink the marinade – it's basically just lime, garlic, and olive oil. But that simple combo works wonders on salmon. I usually prep this first and then start the rice while the fish hangs out in the fridge. The lime actually firms up the fish slightly which helps it hold together on the grill.
Rice That Actually Tastes Like Something
Rinsing rice isn't just food blogger nonsense – it really does make fluffier rice. The combo of coconut water and coconut milk creates rice that's rich but not heavy. My kids call it "vacation rice" because it tastes like something you'd get at a resort.
Salsa Assembly Order
Mix everything EXCEPT the avocado first, then gently fold that in at the end. First time I made this, I threw everything in at once and ended up with avocado mush instead of nice chunks. Also, that quick rinse of the red onion makes a huge difference – keeps the raw onion bite from overwhelming everything else.
Grill Without Fear
Salmon on the grill intimidated me for years until I figured out three tricks: 1 make sure the grill is properly hot before the fish touches it, 2 oil those grates generously, and 3 don't try to flip it too soon – it'll release naturally when it's ready. That last one changed my grilling life.
Putting It All Together
Layer in this order: rice on the bottom, salmon in the middle, salsa generously spooned over the top. The warm salmon slightly wilts the salsa ingredients right at the contact point, releasing all those aromatic oils. It's one of those "greater than the sum of its parts" situations.

First time I made this, I completely destroyed the salmon trying to flip it. Turned out I was just impatient – salmon releases from the grill when it's ready, not when you decide it's time. Some cooking lessons you only need to learn once.

Make It Your Own

Not a cilantro fan? Swap in mint or basil instead. Pineapple works great in place of mango in a pinch. If you're not a grill person or it's pouring rain, salmon bakes beautifully in a 400°F oven for about 12 minutes. For an extra flavor boost, I sometimes add a pinch of smoked paprika to the salmon marinade – gives it a hint of smokiness even if you're cooking indoors.

Leftovers Situation

Cold leftover salmon makes an amazing next day lunch on top of greens with extra salsa as dressing. The rice reheats pretty well with a splash of water to bring back moisture. That said, I rarely have leftovers because everyone usually goes back for seconds.

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Grilled Salmon Mango Salsa | recipesbyclare.com

I've probably made this twenty different times over the years, tweaking something small each time. What started as a desperate "use what's in the fridge" meal has turned into the dish friends specifically request when they come over during summer. There's something satisfying about transforming a few simple ingredients into something that makes people stop talking and just enjoy their food.

Frequently Asked Questions

→ Can I cook the salmon in the oven instead of grilling?
Absolutely! To bake the salmon instead of grilling, preheat your oven to 400°F (200°C). Place the marinated salmon fillets on a lined baking sheet and bake for 12-15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork but is still moist in the center. You can also broil the salmon for the last 2 minutes to get a slightly charred finish similar to grilling.
→ What can I substitute for coconut water in this recipe?
If you don't have coconut water, you can substitute with regular water, which will give you a milder coconut flavor in the rice (from the coconut milk alone). For a different flavor profile, you could use chicken or vegetable broth instead of coconut water. In the salsa, simply omit the coconut water or replace it with a squeeze of extra lime juice to maintain the right consistency.
→ How can I tell when the salmon is perfectly cooked?
Perfectly cooked salmon should be opaque on the outside but still slightly translucent in the very center - this keeps it moist and flavorful. The USDA recommends cooking salmon to an internal temperature of 145°F (63°C), but many chefs prefer 125-130°F (52-54°C) for medium doneness. A reliable test is to gently press the top of the fillet with a fork - if it flakes easily but still has a bit of translucency in the middle, it's done.
→ Can I prepare any parts of this dish ahead of time?
Yes, several components can be prepared ahead. The mango-avocado salsa can be made up to 4 hours ahead (add the avocado just before serving to prevent browning). The salmon can be marinated up to 2 hours in advance. The coconut rice can be made earlier in the day and gently reheated with a splash of water or coconut water. For meal prep, keep all components separate and assemble just before serving for the freshest flavor and texture.
→ What other proteins would work well with this salsa and rice?
This tropical-inspired salsa and coconut rice would pair beautifully with many proteins. Try grilled shrimp or scallops for another seafood option. Grilled chicken breast or thighs marinated in the same lime mixture work excellently. For a vegetarian option, grilled tofu or tempeh would absorb the flavors nicely. Even a firm white fish like mahi-mahi or halibut would be delicious with these accompaniments.

Grilled Salmon Mango Salsa

Lime-marinated salmon fillets grilled to perfection, topped with a colorful mango-avocado salsa and served alongside fragrant coconut rice for a restaurant-quality dinner at home.

Prep Time
30 Minutes
Cook Time
26 Minutes
Total Time
56 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American with Tropical Influences

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ For the Lime Salmon

01 4 (6 oz) skinless salmon fillets
02 3 tablespoons olive oil, plus more for greasing the grill
03 2 teaspoons lime zest (from about 2 limes)
04 3 tablespoons fresh lime juice
05 3 cloves garlic, crushed
06 Salt and freshly ground black pepper, to taste

→ For the Coconut Rice

07 1½ cups coconut water
08 1¼ cups canned coconut milk (not light)
09 1½ cups jasmine rice, rinsed well and drained
10 ½ teaspoon salt

→ For the Avocado-Mango Salsa

11 1 large mango, peeled and diced
12 ¾ cup chopped red bell pepper (about ½ large pepper)
13 ¼ cup fresh cilantro, chopped
14 ⅓ cup red onion, chopped, rinsed and drained
15 1 large avocado, peeled and diced
16 1 tablespoon fresh lime juice
17 1 tablespoon olive oil
18 1 tablespoon coconut water
19 Salt and freshly ground black pepper, to taste

Instructions

Step 01

In an 11x7-inch baking dish, whisk together 3 tablespoons olive oil, lime zest, lime juice, and crushed garlic until well combined. Season with salt and freshly ground black pepper to taste. Place the salmon fillets in the dish, turning to coat all sides in the marinade. Cover the dish with plastic wrap and refrigerate for 15 to 30 minutes. After this initial marinating time, flip the salmon fillets over and continue marinating for another 15 to 30 minutes to ensure even flavor absorption.

Step 02

About 10 minutes before the salmon is done marinating, preheat your grill to medium-high heat (around 375-400°F). Clean the grill grates thoroughly, then brush them with olive oil to prevent the salmon from sticking. Alternatively, you can use a grill basket designed for fish, which makes turning the delicate fillets easier.

Step 03

While the grill is heating, prepare the coconut rice. In a medium saucepan, combine the coconut water, coconut milk, rinsed jasmine rice, and salt. Bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for about 20 minutes, or until all the liquid has been absorbed and the rice is tender.

Step 04

Once the grill is hot, remove the salmon from the marinade, letting excess drip off. Place the fillets on the oiled grill grates and cook for approximately 3 minutes on the first side, until grill marks appear and the salmon releases easily from the grate. Using a wide, flat spatula, carefully flip the fillets and cook for another 2-3 minutes on the second side, or until the salmon is just cooked through but still moist in the center. The exact cooking time will depend on the thickness of your fillets and your preferred doneness.

Step 05

When the rice has absorbed all the liquid, remove it from the heat but keep it covered. Let it rest for 5 minutes to steam and finish cooking. After resting, uncover and fluff gently with a fork to separate the grains. Cover again to keep warm until ready to serve.

Step 06

While the salmon is grilling and the rice is resting, prepare the salsa. In a medium mixing bowl, combine the diced mango, chopped red bell pepper, cilantro, and red onion. Add the diced avocado, being careful not to mash it. Drizzle with lime juice, olive oil, and coconut water, then gently toss all ingredients to coat evenly. Season with salt and black pepper to taste, starting with a small amount and adjusting as needed.

Step 07

To serve, spoon a portion of the coconut rice onto each plate. Place a grilled salmon fillet on or alongside the rice, then generously top the salmon with the fresh mango-avocado salsa. Serve immediately while the salmon and rice are still warm, with the cool, vibrant salsa creating a delicious temperature and texture contrast.

Notes

  1. This dish combines the omega-rich benefits of salmon with fresh tropical flavors for a healthy, colorful meal that's impressive enough for entertaining yet simple enough for a weeknight dinner.
  2. Rinsing the diced red onion under cold water helps remove some of the harsh bite while maintaining its crisp texture and flavor in the salsa.
  3. For the best flavor and texture in the salsa, use a mango that is ripe but still firm, and an avocado that yields slightly to gentle pressure but isn't overly soft.
  4. The coconut rice can be made with regular white rice instead of jasmine if preferred, though jasmine rice adds a complementary floral aroma to the dish.

Tools You'll Need

  • Grill or grill pan
  • 11x7-inch baking dish for marinating
  • Medium saucepan with lid
  • Medium mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Spatula (preferably wide and flat for handling fish)
  • Sharp knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish (salmon)
  • Contains tree nuts (coconut milk and water)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 590
  • Total Fat: 32 g
  • Total Carbohydrate: 45 g
  • Protein: 35 g