Grilled Salmon with Mango Salsa & Coconut Rice

You want dinner that tastes like a mini getaway but doesn’t require a plane, right? I’ve been there—burnt toast, sad takeout, the works—so I created this go-to meal that feels fancy but comes together without drama. Salmon plays the starring role here, and honestly, it’s the easiest way to look like a chef with minimal effort.

I’ll share my favorite way to grill salmon, a bright mango salsa that actually makes people pronounce “yum” mid-bite, and fluffy coconut rice that steals the starch spotlight. If you like bold flavors and quick wins, stick around. Also, FYI, if you love coconut rice, you might enjoy this similar recipe for chicken with coconut rice I tried recently: grilled chicken bites with coconut rice.

 

Why You’ll Love This Recipe

• Fast weeknight-friendly: You grill the salmon while the rice simmers and the salsa chills. Boom—dinner in under an hour.
• Tropical flavor hit: Mango salsa brightens the rich salmon without overpowering it.
• Protein + carbs balanced: The meal feels indulgent but keeps things balanced and satisfying.
• No weird ingredients: You use stuff you either already have or can grab at any grocery store.
• Impress without sweating: Guests think you hustled in the kitchen; you stayed chill. Win-win.

Ingredients You’ll Need

• 4 salmon fillets
• 2 ripe mangoes, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• Salt to taste

How to Make (Step-by-Step)

1. Prep and Preheat

Preheat the grill to medium-high heat. Season the salmon fillets with salt and pepper. I like to pat them dry first so the seasoning sticks and the skin crisps up a bit.

2. Grill the Salmon

Grill the salmon for about 4–5 minutes on each side until cooked through. You want a little char but still juicy inside. Use a fish spatula if you own one; it changes life, IMO.

3. Make the Mango Salsa

In a bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper. Toss gently. Taste and tweak—add more lime if you want brightness, or a pinch more salt to make flavors pop.

4. Cook the Coconut Rice

In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is cooked and liquid is absorbed. Fluff with a fork and let it rest for a few minutes.

5. Plate and Serve

Serve the grilled salmon hot, topped with mango salsa, alongside a serving of coconut rice. Add a lime wedge for squeezing because presentation matters, and a tiny squeeze makes the whole dish sing.

Pro Tips for the Best Results

• Choose firm, evenly thick fillets for consistent cooking. Thin ends overcook faster, so trim if necessary.
• Oil the grill grates or brush the salmon lightly with oil to prevent sticking. Trust me, you’ll thank me.
• Let salmon sit at room temperature for 10–15 minutes before grilling. It cooks more evenly.
• Keep an eye on the grill—salmon cooks fast. A minute too long turns it from juicy to meh.
• Use a fork to check flakiness. Salmon should flake easily but remain moist.
• Ripe mangoes matter. If your mango tastes like cardboard, the salsa won’t shine. Smell it and press gently; it should give a bit.
• Make rice ahead if you need to: warm it with a splash of coconut milk when reheating to revive the texture.

Fun Variations & Topping Ideas

Variations:

• Swap salmon for shrimp or chicken if you’re feeding someone picky.
• Add avocado to the mango salsa for a creamier texture.
• Turn it into a bowl: rice, salmon, salsa, greens, and a drizzle of spicy mayo.

Toppings:

• Toasted coconut flakes for extra crunch and coconut vibes.
• Sliced green onions for a sharp, fresh finish.
• Chili flakes or thinly sliced jalapeño for heat.
• A drizzle of lime crema (mix sour cream or Greek yogurt with lime juice) if you want something rich.

Storing and Reheating

Store leftovers in airtight containers. Keep salsa separate from salmon and rice to preserve texture.

• Refrigerator: Up to 2 days for salsa; salmon and rice up to 3 days.
• Freezer: I don’t recommend freezing the salsa; it loses texture. You can freeze cooked salmon, but it slightly changes texture—do what you must.
• Reheating: Warm rice on the stove with a splash of coconut milk or water. Reheat salmon gently in a low oven (275°F / 135°C) for about 10 minutes, or pan-sear quickly skin-side down to crisp up again. Microwave? Sure, if you’re in a mood for compromise.

Leftover ideas

Leftover salmon and rice make killer options the next day:

• Salmon taco bowls with black beans, corn, and salsa.
• Flaked salmon tossed into a salad with coconut rice? Sounds weird, tastes great.
• Quick fried rice: chop leftover rice and salmon, add scrambled egg and soy sauce. Boom—new meal.

Frequently Asked Questions (FAQ)

How do I know when salmon is done?

Check for flakiness: salmon should flake easily with a fork and still look slightly translucent in the center. If you own a thermometer, shoot for 125–130°F for medium-rare, 145°F for well-done per strict guidelines. I aim for tender and juicy, not sawdust.

Can I use dried mango instead of fresh?

Nope. Dried mango will throw off the texture and sweetness balance. Fresh mango gives you that juicy pop. You can use frozen mango if it’s thawed and drained well.

Is jasmine rice necessary?

Jasmine gives a fragrant, slightly sticky texture that pairs with coconut milk. You can use basmati or long-grain rice, but adjust water ratios and expect a different mouthfeel.

Can I make this vegetarian?

Absolutely. Swap grilled salmon for grilled tofu or halloumi; keep the salsa and coconut rice the same. Tofu soaks up flavor if you marinate it briefly.

What if I don’t have a grill?

Pan-sear the salmon in a hot skillet with oil for similar results. Broiling works too—watch it closely to avoid burning.

Conclusion

This Grilled Salmon with Mango Salsa & Coconut Rice recipe gives you a bright, balanced plate that looks like effort and tastes like a mini vacation. It cooks fast, uses straightforward ingredients, and adapts to what you have on hand. Try it, tweak it (you’ll tweak it), and tell me how your version turned out. If you want to compare with another take on grilled salmon with an avocado-mango twist, check out this inspiring recipe for Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice. I’d love to see your photos and hear your tweaks—leave a comment and a rating if you made this dish!