When summer hits, I crave bright, tropical flavors that transport me straight to the beach—without leaving my backyard. This Grilled Salmon with Mango Avocado Salsa & Coconut Rice delivers exactly that: juicy, smoky salmon fillets topped with a vibrant mango–avocado salsa, served over creamy, fragrant coconut rice. It’s a restaurant-quality dinner that comes together in about 30 minutes, and it’s as fun to make as it is to eat.
I first developed this recipe for a casual cookout when friends requested something lighter than burgers but still satisfying. The combination of char-grilled salmon, sweet mango, cooling avocado, and coconut-infused rice was an instant hit. Every bite is a balance of smoky, sweet, tangy, and creamy—and the colorful presentation always earns compliments. Whether you’re hosting a weekend barbecue or treating yourself to an easy weeknight dinner, this dish hits all the right notes.
Below are the ingredients you’ll need, followed by the first three essential steps: preparing the coconut rice, steaming it to perfect fluffiness, and assembling the mango-avocado salsa. These components can be readied while you season and preheat for the salmon, so you’ll be on the grill in no time.
Ingredients
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup unsweetened canned coconut milk
- 1 cup water
- ½ tsp salt
- 1 tsp sugar (optional)
- Zest of ½ lime (optional)
For the Mango-Avocado Salsa
- 1 ripe mango, peeled and diced
- ½ red bell pepper, finely diced
- ¼ red onion, minced
- 1 jalapeño, seeds removed and minced (optional)
- 2 Tbsp chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
For the Salmon
- 4 salmon fillets (6 oz/170 g each), skin on
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Zest and juice of ½ lime
- Salt and pepper, to taste
STEPS
- Prep the Coconut Rice
Rinse the jasmine rice under cold running water until the water runs clear—this removes excess starch and prevents clumping. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Bring the mixture to a gentle boil over medium heat, stirring once or twice to prevent sticking.
- Simmer & Steam
Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice cook undisturbed for 15 minutes, then remove from heat and keep covered for an additional 10 minutes—do not lift the lid. This steam finish yields tender, fluffy grains. After steaming, fluff the rice with a fork and stir in lime zest if you’d like a bright citrus note.
- Make the Mango-Avocado Salsa
While the rice cooks, place the diced mango, red bell pepper, red onion, jalapeño (if using), and chopped cilantro in a medium bowl. Squeeze in the juice of one lime, season with a pinch of salt, and toss gently to combine. Refrigerate until you’re ready to serve so the flavors meld and the salsa stays crisp.
Grilling the Salmon and Assembling Your Tropical Plate
Now that your coconut rice is perfectly steamed and your mango-avocado salsa is chilled and vibrant, it’s time to turn your attention to the star of the show: the salmon. In this section, we’ll season and grill the fillets to flaky, smoky perfection, then bring all the components together for a plate that looks as good as it tastes.
STEPS
- Season the Salmon
Pat each salmon fillet dry with a paper towel—this helps the seasoning adhere and promotes a good sear. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, lime zest and juice, and a generous pinch of salt and pepper. Brush this mixture evenly over the flesh side of each fillet, then let them rest at room temperature for about 5 minutes. - Preheat the Grill
Preheat your outdoor grill or a heavy-duty grill pan to medium-high heat (around 400 °F/205 °C). Make sure the grates are clean, then brush them lightly with oil to prevent sticking. A hot, well-oiled surface is key to achieving those gorgeous grill marks and ensuring the skin releases easily.
- Grill the Salmon
Place each fillet skin-side down on the hot grates. Resist the urge to move them—leave the fish in place for 4–5 minutes, until you see the color change from bright pink to opaque about two-thirds of the way up the side. Use a thin, flexible spatula to flip each fillet, then grill for an additional 3–4 minutes. The salmon is done when it flakes easily under gentle pressure and registers 125–130 °F in the thickest part for medium doneness. - Rest the Fish
Transfer the grilled salmon to a clean plate and let it rest for 2 minutes. Resting allows the juices to redistribute, ensuring the fillets stay moist and tender when you plate them. - Plate the Coconut Rice
Divide the fluffy coconut rice among four shallow bowls or dinner plates, using the back of a spoon to create a small well in the center of each portion. The rice bed will support the salmon and catch any salsa juices for a lovely presentation. - Top with Salmon and Salsa
Gently place one salmon fillet atop each mound of rice, skin-side down. Spoon a generous helping of the mango-avocado salsa over the flesh of the fish, letting some salsa spill onto the rice for extra color and flavor. - Garnish and Serve
Finish each plate with a sprinkle of additional chopped cilantro and a lime wedge on the side. The fresh herbs and citrus serve as a bright counterpoint to the rich coconut rice and smoky salmon. Serve immediately while the salmon is warm, the rice is tender, and the salsa is crisp.
Helpful Variations and Tips
- Indoor Cooking: No grill? Heat a heavy skillet or grill pan over medium-high, then follow the same timing for pan-seared salmon.
- Broiler Finish: After seasoning, broil the salmon on a foil-lined sheet for 5–7 minutes, watching closely to prevent overcooking.
- Spice Level: For extra kick, stir a pinch of cayenne into the seasoning mix or add finely diced habanero to the salsa.
- Make-Ahead Salsa: Assemble the mango-avocado salsa up to 2 hours in advance; keep it chilled and give it a gentle stir before serving.
- Rice Substitutions: Swap jasmine for basmati, or use a wild-rice blend—just adjust the liquid ratio and cooking time according to the package instructions.
FAQs and Conclusion
Q1: How should I store and reheat leftovers?
Allow any leftover salmon, rice, and salsa to cool to room temperature, then store components separately in airtight containers. Refrigerate for up to 2 days. Reheat the rice gently in the microwave with a splash of water, warm the salmon in a 300 °F oven for 5–7 minutes to preserve moisture, and serve the salsa cold.
Q2: Can I finish the salmon in the oven instead of on the grill?
Yes. After seasoning, place the fillets skin-side down on a foil-lined baking sheet and bake at 400 °F for 8–10 minutes, or broil for the last 1–2 minutes to develop color. Watch closely to avoid overcooking.
Q3: How can I make this dish spicier or milder?
For more heat, add a pinch of cayenne or extra minced jalapeño to the salsa. To tone it down, omit the jalapeño entirely and reduce or skip the red pepper flakes in the seasoning.
Q4: Is there a way to streamline prep for a weeknight?
Absolutely. Cook the coconut rice and salsa up to two hours ahead and keep covered in the refrigerator. Season and grill the salmon just before serving for a quick assembly that feels fresh.
Q5: Can I substitute another fish or protein?
Firm-fleshed fish such as halibut, mahi-mahi, or tuna steaks work well with this preparation; adjust cooking time based on thickness. For a non-seafood option, grilled chicken breast or tofu seasoned in the same spice blend also pairs beautifully.
Q6: What sides or beverages pair best with this meal?
A crisp green salad with a citrus vinaigrette or grilled asparagus complements the richness. For drinks, try a chilled Sauvignon Blanc, a light lager, or a sparkling water infused with lime or cucumber.
Conclusion
This Grilled Salmon with Mango Avocado Salsa & Coconut Rice is a weeknight game-changer: ready in just 30 minutes, it balances smoky, sweet, tangy, and creamy in every bite. By prepping your rice and salsa ahead, you streamline dinner without sacrificing freshness. Whether you’re feeding family or entertaining friends, this vibrant plate brings a taste of the tropics to your table. Give it a try, adapt the spice level or proteins to your preference, and enjoy a restaurant-quality meal right at home.
Description
Juicy, smoky-grilled salmon fillets are topped with a bright, tropical mango–avocado salsa and served alongside fragrant coconut-infused rice. This vibrant meal balances rich seafood with sweet fruit and creamy avocado, making it perfect for summer dinners or casual entertaining.
For the Grilled Salmon
4 salmon fillets (6–8 oz each), skin on or off
2 Tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cumin
Kosher salt & freshly ground black pepper, to taste
1 lime, cut into wedges (for serving)
For the Mango–Avocado Salsa
1 ripe mango, peeled and diced
1 ripe avocado, pitted and diced
½ small red onion, finely diced
1 jalapeño, seeded and minced (optional, for heat)
2 Tbsp chopped fresh cilantro
1 Tbsp fresh lime juice (about ½ lime)
Pinch of salt
For the Coconut Rice
1 cup long-grain white rice, rinsed until water runs clear
1 (13.5 oz) can coconut milk (shake can before opening)
½ cup water
½ tsp salt
1 Tbsp sugar (optional, for slight sweetness)
1️⃣ Make the coconut rice:
In a medium saucepan, combine rice, coconut milk, water, salt, and sugar (if using). Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.
2️⃣ Prepare the salsa:
In a bowl, gently toss together mango, avocado, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Taste and adjust lime or salt if needed. Cover and refrigerate until ready to serve.
3️⃣ Season the salmon:
Pat salmon fillets dry. In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper into a paste. Rub evenly over both sides of the fillets.
4️⃣ Preheat the grill:
Preheat your grill (or grill pan) to medium-high heat (about 400 °F/200 °C). Oil the grates lightly to prevent sticking.
5️⃣ Grill the salmon:
Place salmon skin-side down (if skin on) on the hot grill. Cook 4–5 minutes per side, flipping once, until grill marks form and the fish flakes easily with a fork (internal temp should reach 125–130 °F for medium). Remove from grill and let rest 2 minutes.
6️⃣ Plate & serve:
Spoon coconut rice onto each plate. Top salmon with a generous portion of mango–avocado salsa. Garnish with lime wedges and extra cilantro if desired.
Notes
Rice Variations: Substitute jasmine rice for sweeter fragrance or brown rice—if using brown rice, cook covered for 40 minutes and add extra ¼ cup water.
Salsa Swaps: Add diced red bell pepper or pineapple for extra color and sweetness.
Grill Alternatives: If you don’t have a grill, broil salmon 6–8 minutes about 6 inches from the broiler, turning halfway.
Make-Ahead: Prepare the salsa and measure spices ahead of time. Assemble just before grilling for best texture.
Spice Level: Leave out the jalapeño for mild flavor, or add a pinch of cayenne to the seasoning mix for a kick.
- Prep Time: 10 min
- Cook Time: 20 min