Welcome to a taste of sunshine on your plate! This Grilled Salmon with Mango Salsa brings together the smoky richness of perfectly grilled salmon and the vibrant, sweet-tangy flavors of fresh mango salsa. It’s a dish that feels special enough for weekend entertaining but is actually simple enough for a weeknight dinner.
The combination of protein-rich salmon with the tropical brightness of mango creates a perfect balance that’s both satisfying and refreshing. As the warm salmon meets the cool salsa, every bite becomes an adventure in contrasting temperatures and complementary flavors that will transport you to a beachside dining experience, no matter where you’re enjoying it.
Why You’ll Love This
- Perfect balance of flavors – The rich, smoky salmon pairs beautifully with the sweet, tangy mango salsa
- Impressive but easy – Looks like restaurant-quality food but requires minimal cooking skills
- Nutritional powerhouse – Packed with omega-3 fatty acids from the salmon and vitamins from the fresh fruits and vegetables
- Quick preparation – Ready in just 45 minutes, with most of that time being hands-off
- Versatile – Works as a light summer dinner or an elegant meal for guests
Ingredients
- 4 (6 oz) skinless salmon fillets
- 3 tablespoons olive oil, plus more for greasing the grill
- 2 teaspoons lime zest (from about 2 limes)
- 3 tablespoons fresh lime juice
- 3 cloves garlic, crushed
- Salt and freshly ground black pepper, to taste
- 1½ cups coconut water
- 1¼ cups canned coconut milk (not light)
- 1½ cups jasmine rice, rinsed well and drained
- ½ teaspoon salt
- 1 large mango, peeled and diced
- ¾ cup chopped red bell pepper (about ½ large pepper)
- ¼ cup fresh cilantro, chopped
- ⅓ cup red onion, chopped, rinsed and drained
- 1 large avocado, peeled and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon coconut water
- Salt and freshly ground black pepper, to taste
Instructions
- In an 11×7-inch baking dish, whisk together 3 tablespoons olive oil, lime zest, lime juice, and crushed garlic until well combined. Season with salt and freshly ground black pepper to taste. Place the salmon fillets in the dish, turning to coat all sides in the marinade. Cover the dish with plastic wrap and refrigerate for 15 to 30 minutes. After this initial marinating time, flip the salmon fillets over and continue marinating for another 15 to 30 minutes to ensure even flavor absorption.
- About 10 minutes before the salmon is done marinating, preheat your grill to medium-high heat (around 375-400°F). Clean the grill grates thoroughly, then brush them with olive oil to prevent the salmon from sticking. Alternatively, you can use a grill basket designed for fish, which makes turning the delicate fillets easier.
- While the grill is heating, prepare the coconut rice. In a medium saucepan, combine the coconut water, coconut milk, rinsed jasmine rice, and salt. Bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for about 20 minutes, or until all the liquid has been absorbed and the rice is tender.
- Once the grill is hot, remove the salmon from the marinade, letting excess drip off. Place the fillets on the oiled grill grates and cook for approximately 3 minutes on the first side, until grill marks appear and the salmon releases easily from the grate. Using a wide, flat spatula, carefully flip the fillets and cook for another 2-3 minutes on the second side, or until the salmon is just cooked through but still moist in the center. The exact cooking time will depend on the thickness of your fillets and your preferred doneness.
- When the rice has absorbed all the liquid, remove it from the heat but keep it covered. Let it rest for 5 minutes to steam and finish cooking. After resting, uncover and fluff gently with a fork to separate the grains. Cover again to keep warm until ready to serve.
- While the salmon is grilling and the rice is resting, prepare the salsa. In a medium mixing bowl, combine the diced mango, chopped red bell pepper, cilantro, and red onion. Add the diced avocado, being careful not to mash it. Drizzle with lime juice, olive oil, and coconut water, then gently toss all ingredients to coat evenly. Season with salt and black pepper to taste, starting with a small amount and adjusting as needed.
- To serve, spoon a portion of the coconut rice onto each plate. Place a grilled salmon fillet on or alongside the rice, then generously top the salmon with the fresh mango-avocado salsa. Serve immediately while the salmon and rice are still warm, with the cool, vibrant salsa creating a delicious temperature and texture contrast.
Tips & Variations
- No grill? Bake the salmon in a 400°F oven for 12-15 minutes or pan-sear in a hot skillet for similar results.
- Make ahead: The mango salsa can be prepared up to 24 hours in advance and stored in the refrigerator.
- Spice adjustment: For milder salsa, remove all jalapeño seeds and membranes. For spicier, keep some seeds or substitute with habanero.
- Fruit variations: Try substituting or adding pineapple, peach, or avocado to the salsa for different flavor profiles.
- Cedar planks: For an extra smoky flavor, grill the salmon on soaked cedar planks.
- Citrus swap: Try using orange or grapefruit juice instead of lime for a different citrus note in the salsa.
Serving Suggestions
This grilled salmon with mango salsa pairs beautifully with coconut rice or cilantro lime rice, which complement the tropical flavors of the dish. For a lighter option, serve alongside a simple green salad dressed with a light vinaigrette or steamed asparagus with a squeeze of lemon.
For a complete meal with a cohesive theme, consider adding some grilled corn on the cob or black bean and corn salad as sides. A chilled glass of Sauvignon Blanc or a light Pinot Grigio makes for a perfect beverage pairing.
Notes
- Salmon is done when it reaches an internal temperature of 145°F or when it flakes easily with a fork but still looks moist inside.
- Look for mangoes that yield slightly to gentle pressure for the perfect ripeness – they should smell sweet at the stem end.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. The salsa will keep for 3-4 days.
- For the best presentation, add the salsa just before serving to maintain the vibrant colors and prevent the salmon from becoming soggy.
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely in the refrigerator overnight and pat it dry very well before grilling to ensure proper cooking and to prevent sticking.
Is there a substitute for mango if it’s not in season?
Peaches or nectarines make excellent substitutes in summer, while pineapple works well year-round. Each will give a slightly different but equally delicious flavor profile.
Can I make this recipe without cilantro?
Absolutely! If you’re not a fan of cilantro, substitute with fresh mint, basil, or parsley for a different but still complementary herb flavor.
How can I tell when my salmon is perfectly cooked?
Perfectly cooked salmon will change from translucent to opaque and will flake easily with a fork. For medium doneness (recommended for salmon), the center should still be slightly translucent and the fish should reach an internal temperature of about 125-130°F.
[recipe_card]
