Grilled Salmon with Mango Salsa & Coconut Rice.
We love this grilled salmon with mango salsa! The salmon is tender and buttery, served over coconut rice and topped with a juicy mango salsa. A touch of heat, brightness and fresh flavor! Super satisfying and delicious.
Oh hi, we’re making your new favorite dinner today!
This is my favorite way to make grilled salmon, topped with fresh mango salsa and served alongside creamy coconut rice.
YES. Yum.
This is one of those meals that I could make and enjoy every single week. It’s so satisfying, tastes fresh and summery and is also delicious. I love how balanced it is and how filling it leaves me, without feeling overstuffed.
If you’re looking for an excellent meal to make for Mother’s Day weekend, this could be it! Can we talk about how gorgeous it is?! The colors are stunning.
Here’s how I make it!
First, the salmon. I cover it in my favorite spice blend, which is really just a mix of kosher salt, pepper, garlic powder, smoked paprika and onion powder. It’s simple and creates an excellent flavor crust!
Salmon is super easy to grill, and I usually use my grill pan to make it even simpler. This is the grill pan I’ve used religiously for the last few summers. Sometimes, I will just throw the salmon filets directly on the grill, but I make sure all of my attention is on them so they don’t fall apart through the grates.
Either way works!!
The other components can be made ahead of time or even partially prepped ahead of time.
Mango salsa is a go-to in our house. We always have tons of mango because the kids love it. Since it’s always available, I find myself making a mango salsa at least once a week. My favorite version does not include tomatoes.
I use mango, jalapeños, red onion, cilantro and tons of fresh lime. It is so bright, refreshing, sweet and a little spicy. Plus, it brings some great texture to any dish.
For the coconut rice, I love to use jasmine rice as the base. I cook it in a mixture of coconut milk and water, then even add some finely shredded coconut to the pot once it’s finished. I’ve been a huge coconut lover all of my life, so I think this is fabulous.
Eddie, on the other hand… does not love coconut. He likes the flavor but doens’t care for the squeak-in-your-teeth texture. So, I’m happy to tell you that this meal is also fabulous with plain jasmine rice, no coconut involved.
Really, you can serve the salmon and salsa anyway you would like! We put it in tortillas and eat it as tacos. I’ve thrown it in a salad – I actually do that constantly.
One of my favorite ways to use the leftovers is to mix the salmon and salsa in a bowl with the rice, then use nori sheets to scoop it up.
My kids LOVE eating it this way!
Isn’t it such a happy plate?!
Grilled Salmon with Mango Salsa
Grilled Salmon with Mango Salsa & Coconut Rice
Ingredients
mango salsa
- 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
coconut rice
- 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!)
grilled salmon
- 4 salmon filets
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
Instructions
mango salsa
- Combine the ingredients in a bowl and toss well. You can make this a few hours ahead of time and store it in the fridge.
coconut rice
- Heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
grilled salmon
- Preheat your grill to the highest setting.
- Pat the salmon filets dry with a paper towel. Sprinkle them all over with salt and pepper, the garlic powder, smoked paprika and onion powder.
- Place the filets on the grill (or on a grill pan) and grill with the lid closed for 3 to 4 minutes. Gently flip them over and grill for 2 to 3 minutes more, or until the fish is opaque and flakes easily with a fork.
- Remove the salmon and serve with the rice, topped with the mango salsa!
Did you make this recipe?
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Flavor heaven!
