Name: Grilled Salmon with Mango Salsa & Coconut Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Fusion (Caribbean-inspired)
Ingredients: 1 ½ cups diced mango; 1 shallot, diced; 1 jalapeno pepper, diced; ½ cup chopped cilantro; 2 to 3 tablespoons fresh lime juice; Kosher salt and pepper, to taste; 1 ½ cups jasmine rice; 1 ½ cups canned coconut milk; ½ cup coconut water or regular water; ¼ teaspoon salt; 1 ½ tablespoons coconut oil; 2 tablespoons finely shredded, unsweetened coconut (optional); 4 salmon filets; Kosher salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon onion powder

Jump to Recipe·5.2 from 14 reviews

If you’re craving a dish that bursts with tropical flavors, fragrant textures, and vibrant colors, you absolutely have to try this Grilled Salmon with Mango Salsa & Coconut Rice. It’s a perfect harmony of tender, smoky salmon paired with the zesty sweetness of mango salsa and the creamy, dreamy coconut-infused jasmine rice. Every bite feels like a mini escape to a sunny beach, and the recipe itself keeps things refreshingly simple without skimping on flavor. Whether you’re cooking for a weeknight dinner or impressing friends at a casual get-together, this dish is sure to become a beloved favorite.

Grilled Salmon with Mango Salsa & Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of Grilled Salmon with Mango Salsa & Coconut Rice comes down to a handful of fresh, essential ingredients that are easy to find yet deliver incredible flavor, texture, and visual appeal. Each component plays a key role, from the tropical sweetness of mango to the smoky spices on the salmon and the luscious creaminess of the coconut rice.

Mango (1 ½ cups diced): Choose ripe, juicy mangoes for the salsa to provide natural sweetness and vibrant color.
Shallot (1 diced): Adds a mild onion flavor that balances the sweetness with a subtle bite.
Jalapeno pepper (1 diced): Brings in a gentle heat that wakes up the palate without overwhelming it.
Chopped cilantro (½ cup): Fresh and fragrant, cilantro brightens the salsa with herbal notes.
Fresh lime juice (2 to 3 tablespoons): The acidity cuts through the richness and enhances all flavors.
Kosher salt and pepper: Essential seasonings for balancing and uplifting the dish.
Jasmine rice (1 ½ cups): The base for the coconut rice, chosen for its delicate floral aroma.
Canned coconut milk (1 ½ cups): Adds creaminess and subtle sweetness to the rice.
Coconut water or regular water (½ cup): Keeps the rice moist and tender.
Salt (¼ teaspoon): A small pinch to season the rice perfectly.
Coconut oil (1 ½ tablespoons): Stirred into the rice for extra tropical richness.
Finely shredded unsweetened coconut (2 tablespoons, optional): Provides texture and enhances the coconut flavor.
Salmon filets (4): High-quality, fresh salmon is the star of this dish—look for thick, even-cut filets.
Garlic powder (1 teaspoon): Infuses the salmon with a savory garlic aroma.
Smoked paprika (1 teaspoon): Adds a smoky depth that complements the grill perfectly.
Onion powder (½ teaspoon): Rounds out the seasoning with a subtle sweetness.

How to Make Grilled Salmon with Mango Salsa & Coconut Rice

Step 1: Prepare the Mango Salsa

Start by mixing the diced mango, shallot, jalapeno, cilantro, and fresh lime juice in a bowl. Season lightly with kosher salt and pepper, then toss everything together until well combined. One of the best things about this salsa is that it can be prepared ahead of time, allowing the flavors to meld and intensify while it chills in the fridge. This bright, refreshing topping will create a vivid contrast with the smoky salmon and creamy coconut rice.

Step 2: Cook the Coconut Rice

In a medium saucepan over medium-high heat, combine the jasmine rice, coconut milk, coconut water, and salt. Give it a brief stir before bringing the mixture to a gentle boil. Once boiling, lower the heat to a simmer and cover the pan tightly. Let the rice cook undisturbed for about 30 minutes, until all the liquid is absorbed and the rice is tender. When it’s ready, fluff it gently with a fork, then stir in the coconut oil to add lusciousness. If you love extra texture and coconut flavor, fold in the shredded coconut just before serving—it’s a small touch that makes a big difference.

Step 3: Grill the Salmon

Preheat your grill to the highest setting to get that perfect sear. Pat the salmon filets dry to help the seasoning adhere better. Sprinkle each filet generously with kosher salt, pepper, garlic powder, smoked paprika, and onion powder for a beautifully balanced seasoning blend. Place the filets on the grill or grill pan with the lid closed and let them cook for 3 to 4 minutes, which will give you a nicely charred exterior. Flip them gently and grill for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork. The smoky, flavorful crust combined with the moist interior is simply irresistible.

Step 4: Assemble the Dish

Serve each salmon filet over a bed of the creamy coconut rice, then top generously with the bright and zesty mango salsa. This combination of smoky, sweet, tangy, and creamy elements creates a balanced and memorable plate that looks just as amazing as it tastes. The colors alone make the dish feel festive and special, perfect for any occasion.

How to Serve Grilled Salmon with Mango Salsa & Coconut Rice

Garnishes

To elevate your Grilled Salmon with Mango Salsa & Coconut Rice, consider adding a few fresh herbs like extra cilantro or thinly sliced green onions atop the salsa. A wedge of lime on the side invites guests to add a final juicy pop of acid to brighten their bites even more. Toasted coconut flakes sprinkled on the rice can offer a delicate crunch that plays beautifully against the tender textures.

Side Dishes

This dish shines on its own but works wonderfully with light and vibrant sides. A crisp green salad with a citrus vinaigrette, roasted asparagus, or even some grilled pineapple rings can enhance the tropical vibe and provide a fresh counterpoint. For a heartier meal, a side of black beans seasoned with cumin and garlic can bring an earthy complement that rounds everything out.

Creative Ways to Present

If you’re looking to impress, try serving the salmon and rice in small bowls or even on banana leaves for a festive, island-inspired flair. Making individual portions allows each serving to stay neat and packed with flavor. You can also turn this dish into a lettuce wrap by spooning the mango salsa and coconut rice on crisp butter lettuce leaves topped with chunks of grilled salmon—perfect for a fun, hands-on dining experience!

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Salmon with Mango Salsa & Coconut Rice can be stored in airtight containers in the refrigerator for up to 2 days. Keep the salsa separate from the rice and salmon if possible to maintain its freshness and texture. The salmon is best enjoyed cold or gently reheated, as overcooking can dry it out.

Freezing

If you want to freeze the components, it’s best to freeze the cooked rice and salmon separately in airtight containers or freezer bags. The mango salsa does not freeze well due to its fresh fruit content, so plan to use that fresh instead. Frozen salmon and rice will keep well for up to 1 month.

Reheating

To reheat, gently warm the salmon in a low oven or microwave for short intervals to avoid drying it out. The coconut rice reheats beautifully in the microwave or on the stovetop with a splash of water to restore moisture. Top everything fresh with the mango salsa after reheating to preserve its bright flavors and texture.

FAQs

Can I make the mango salsa spicier or milder?

Absolutely! The jalapeno pepper provides mild heat, but you can adjust the spice level by removing the seeds for less heat or adding more jalapeno (or a hotter chili) if you like things spicy. Fresh jalapeno also gives a fresh, bright heat without overpowering the salsa.

What if I don’t have a grill? Can I cook the salmon another way?

Definitely. You can cook the salmon in a grill pan on the stove, broil it in the oven, or even pan-sear it on medium-high heat. The key is achieving a nice sear and cooking it just until opaque and flaky to keep the salmon moist and flavorful.

Can I use a different type of rice for the coconut rice?

Jasmine rice is ideal for its fragrance and soft texture, but you can also use basmati or other long-grain rice varieties. Just note that cooking times and liquid ratios may vary slightly. Short-grain rice may become too sticky for this preparation.

Is it necessary to use coconut oil in the rice?

While not absolutely required, coconut oil really enhances the coconut flavor and adds richness to the rice, making it taste more indulgent and authentic. If you don’t have it, a neutral oil or butter can be a substitute but won’t replicate that tropical note.

How far ahead can I prepare this dish?

The mango salsa can be made several hours ahead, which actually improves its flavor as the ingredients meld. The rice and salmon are best prepared fresh on the day you plan to eat for optimal texture and taste. If needed, you can cook the rice a day ahead and reheat gently.

Final Thoughts

I can’t recommend trying this Grilled Salmon with Mango Salsa & Coconut Rice enough—it’s one of those dishes that feels like a vacation on your plate, combining simple, fresh ingredients with bold, vibrant flavors. It’s approachable for cooks of all skill levels and always impresses at the table. Give it a go, and I promise it will become a new favorite you’ll want to make again and again.