Grilled Salmon with Mango Salsa & Coconut Rice

There’s just something about warm weather that makes me crave bright, fresh meals—and this Grilled Salmon with Mango Salsa & Coconut Rice fits that craving to a T. If you’re anything like me, you’re probably always on the lookout for dinners that taste fancy but are secretly super easy to throw together. This one? Total weeknight win.

You’ve got tender grilled salmon with that perfect smoky-charred flavor, topped with a mango salsa that’s sweet, tangy, and just the right amount of spicy. And let’s not forget the coconut rice. Oh, that coconut rice! Creamy, aromatic, and the perfect base for all those tropical flavors. It’s the kind of dish that makes you feel like you should be eating it on a beach somewhere with your toes in the sand.

I first made this for a backyard dinner party a couple summers ago, and let me tell you—it disappeared fast. Everyone kept asking for the recipe, and it’s been on repeat in our house ever since. What I love most is how customizable it is. You can mix and match the salsa ingredients, cook the salmon however you prefer, and even prep some of it ahead of time. But let’s not get ahead of ourselves—let’s start at the beginning.

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Ingredients You’ll Need

Here’s everything you’ll need to make this flavor-packed dish:

For the Salmon:

• 4 salmon fillets (about 6 oz each)

• 1 tablespoon olive oil

• Salt and black pepper to taste

• 1 teaspoon chili powder

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• Juice of ½ lime

For the Mango Salsa:

• 1 ripe mango, diced

• ½ red bell pepper, diced

• ¼ red onion, finely chopped

• 1 jalapeño, seeded and minced

• 2 tablespoons chopped fresh cilantro

• Juice of 1 lime

• Salt to taste

For the Coconut Rice:

• 1 cup jasmine rice

• 1 cup coconut milk

• 1 cup water

• ½ teaspoon salt

STEP 1: Make the Coconut Rice

Start by rinsing your jasmine rice under cold water until it runs clear. This step helps remove excess starch so you’ll end up with fluffy, separate grains instead of sticky clumps.

In a medium saucepan, add:

• The rinsed rice

• 1 cup coconut milk

• 1 cup water

• ½ teaspoon salt

Bring the mixture to a boil over medium heat. As soon as it starts boiling, reduce the heat to low, cover it, and let it simmer for about 15 minutes. Once the time is up, remove it from heat and let it sit—still covered—for another 5 minutes. Then, fluff it with a fork.

What you’ll end up with is soft, fragrant rice with a subtle coconut sweetness. It’s the ideal companion to the bold salmon and vibrant salsa.

STEP 2: Prep and Season the Salmon

While the rice is cooking, let’s get started on the salmon. You’ll want to preheat your grill (or a grill pan) to medium-high heat.

Take your salmon fillets and rub each one with a bit of olive oil. Then season both sides generously with:

• Salt

• Black pepper

• Chili powder

• Paprika

• Garlic powder

Finally, squeeze the juice from half a lime over all the fillets. This not only adds a bright flavor but also helps tenderize the fish slightly while it sits.

Let it hang out for a few minutes to soak in those flavors while your grill heats up.

STEP 3: Grill the Salmon

Once your grill is ready, it’s time to cook the salmon. Place the fillets skin-side down (if they have skin) and grill for about 4–5 minutes per side, depending on the thickness of your fillets. You’ll know the salmon is done when it flakes easily with a fork and has that golden, slightly crispy crust on the outside.

When the salmon is cooked through, remove it from the grill and let it rest for a few minutes. This keeps all the juices inside where they belong.

Now that your salmon is grilled to perfection and that coconut rice is fluffy and fragrant, it’s time to bring everything together—and trust me, this is where the magic happens. That tropical mango salsa adds a punch of brightness that takes this dish over the top.

What I love about this salsa is that it’s super versatile. You can easily tweak the ingredients based on what you have on hand, but the core flavors—sweet mango, zesty lime, and a little kick from jalapeño—work so well with the smoky salmon and creamy coconut rice. Let’s dive into the next step!

STEP 4: Make the Mango Salsa

While your salmon rests and your rice is finishing up, it’s the perfect time to throw together the mango salsa.

In a medium bowl, combine:

• 1 ripe mango, diced

• ½ red bell pepper, diced

• ¼ red onion, finely chopped

• 1 jalapeño, seeded and minced

• 2 tablespoons chopped fresh cilantro

• Juice of 1 lime

• Salt to taste

Gently mix everything together so the flavors start to mingle without breaking down the mango. You want those pieces to hold their shape so every bite has a bit of crunch, sweetness, and a little heat.

Tip: The key to a great salsa here is ripe mango. It should give slightly when you press it, but not be mushy. If mangos aren’t in season, you could use diced pineapple or even peaches for a similar tropical vibe.

STEP 5: Assemble the Dish

Now it’s time to plate up your masterpiece! Start with a scoop of that warm coconut rice on each plate. Place one grilled salmon fillet right on top, and then spoon the mango salsa over the salmon generously.

What you’ll get is a colorful, balanced meal that looks gourmet but is honestly really simple to make. The flavors all play so nicely together—the smokiness from the salmon, that creamy coconut base, and the fresh pop from the salsa. It’s a full-on flavor party.

Tips for Success & Easy Variations

One of the things I really appreciate about this recipe is how flexible it is. Whether you’re short on ingredients or looking to switch things up, here are a few of my favorite ways to customize this dish:

1. No grill? No problem.

If you don’t have a grill, don’t worry—you can still get delicious salmon using a cast-iron skillet or even baking it in the oven. Just sear the fillets skin-side down for about 4–5 minutes, then flip and finish in a 400°F oven for another 5–7 minutes.

2. Add avocado to the salsa.

Avocado adds a creamy richness that pairs beautifully with the mango. Just dice and fold it in gently at the end so it doesn’t get too mushy.

3. Make the rice ahead.

Coconut rice reheats surprisingly well! Just warm it gently with a splash of water or extra coconut milk to bring back that fluffy texture.

4. Turn it into a bowl.

If you’re meal prepping or just love a good bowl, layer the rice, salmon, and salsa in meal prep containers for a perfect grab-and-go lunch. You could even add shredded lettuce, black beans, or cucumber for extra crunch and variety.

5. Go mild or wild.

The jalapeño in the salsa adds a nice bit of heat, but you can always leave it out if you’re not into spice—or bump it up with a dash of hot sauce or a spicier pepper if you like things fiery.