Q1: Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely before marinating.

Q2: Is there a substitute for coconut milk?

If you want a lighter option, you can use regular milk or a non-dairy alternative, though it will alter the flavor slightly.

Q3: How spicy is the mango salsa?

The salsa is not inherently spicy, but you can add diced jalapeños or chopped chili peppers if you like heat.

Q4: Can I prepare the salsa in advance?

Yes! It’s best to make the salsa just a few hours before serving, as it tastes freshest that way.

Q5: What type of grill works best?

A gas or charcoal grill works great for this recipe, giving the salmon the perfect char and smoky flavor.

Grilled Salmon with Mango Salsa and Coconut Rice

Name: Grilled Salmon with Mango Salsa and Coconut Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tropical
Ingredients: 4 (6 oz) skinless salmon fillets; 3 Tbsp olive oil (plus more for grilling); 2 tsp lime zest; 3 Tbsp fresh lime juice; 3 cloves garlic, crushed; Salt and freshly ground black pepper, to taste; 1 1/2 cups Zico Coconut Water; 1 1/4 cups canned coconut milk; 1 1/2 cups jasmine rice, rinsed well and drained; 1/2 tsp salt; 1 large mango, peeled and diced; 3/4 cup chopped red bell pepper; 1/4 cup chopped fresh cilantro; 1/3 cup chopped red onion, rinsed and drained; 1 large avocado, peeled and diced; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 1 Tbsp Zico Coconut Water; Salt and pepper, to taste; Diced jalapeños (for a spicy kick); Fresh mint or basil (herb variations); Toasted coconut flakes (for texture on the rice)

Description

Grilled Salmon with Mango Salsa and Coconut Rice is a vibrant, tropical-inspired dish that balances savory grilled salmon with sweet and tangy mango salsa, served over rich, aromatic coconut rice. It’s a colorful and flavorful meal perfect for warm-weather dining or a special dinner.

Ingredients

Scale

For the Salmon and Marinade:

4 (6 oz) skinless salmon fillets
3 Tbsp olive oil (plus more for grilling)
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste

For the Coconut Rice:

1 1/2 cups Zico Coconut Water
1 1/4 cups canned coconut milk
1 1/2 cups jasmine rice, rinsed well and drained
1/2 tsp salt

For the Mango Salsa:

1 large mango, peeled and diced
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed and drained
1 large avocado, peeled and diced
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Zico Coconut Water
Salt and pepper, to taste

Optional Add-Ons:

Diced jalapeños (for a spicy kick)
Fresh mint or basil (herb variations)
Toasted coconut flakes (for texture on the rice)

Instructions

Marinate the Salmon: In a shallow dish, whisk together olive oil, lime zest, lime juice, crushed garlic, salt, and pepper. Add the salmon fillets, turning to coat. Cover and refrigerate for 15–30 minutes.
Make the Coconut Rice: In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. Let sit for 5 minutes before fluffing with a fork.
Prepare the Mango Salsa: In a medium bowl, gently combine diced mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, coconut water, and a pinch of salt and pepper. Chill until ready to serve.
Grill the Salmon: Preheat grill or grill pan over medium-high heat. Lightly oil the grill grates. Grill salmon for 3–4 minutes per side or until it flakes easily with a fork and has nice grill marks.
Assemble and Serve: Serve the grilled salmon over a bed of coconut rice, topped generously with mango salsa. Garnish with optional toasted coconut flakes, herbs, or jalapeños as desired.

Notes

For added sweetness, drizzle honey over the salsa before serving.
If Zico Coconut Water isn’t available, any pure coconut water will work.
Double the salsa for a refreshing side or chip dip!

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grill, Stovetop
Cuisine: Tropical, Fusion

Nutrition

Serving Size: 1 salmon fillet with rice and salsa
Calories: 590
Sugar: 9g
Sodium: 540mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 45g
Fiber: 5g
Protein: 38g
Cholesterol: 85mg

Keywords: grilled salmon with mango salsa, coconut rice and salmon, tropical salmon dinner, healthy grilled fish, mango avocado salsa recipe