Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice

There’s something about the first warm days of spring and summer that makes grilled meals feel like a celebration. And for me, Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice has become that quintessential warm-weather dish that tastes like sunshine on a plate. The combination of juicy, citrusy salmon, sweet mango, creamy avocado, and fragrant coconut rice brings together the flavors of the tropics in a way that feels both refreshing and comforting.

Growing up, grilled fish was a staple at family cookouts, always served with heaps of fresh fruit and rice. This dish brings back those joyful backyard moments—barefoot on the grass, the smell of charcoal in the air, and plates piled high with bold, colorful food. Over time, I’ve made this my go-to summer recipe, especially when entertaining guests. It’s vibrant, balanced, and tastes like something you’d order at a seaside resort.

What makes this dish stand out isn’t just its taste—it’s how it makes people feel. The tangy lime-marinated salmon paired with that cool, chunky mango avocado salsa creates the perfect bite every time. And the coconut rice? It’s fluffy, subtly sweet, and ties the whole dish together. Whether you’re planning a dinner party or just looking for a flavorful family meal, this is the recipe you’ll return to all season long.

Why You’ll Love This Recipe:

• Bursting with tropical flavors and summery textures.
• An impressive, restaurant-quality dish made with simple, fresh ingredients.
• Great for BBQs, dinner parties, or weeknight meals.
• Naturally gluten-free and dairy-free.

INGREDIENTS YOU’LL NEED:

For the Grilled Lime Salmon:

• 4 salmon fillets (6 oz each)
• 3 tablespoons olive oil
• 1 teaspoon lime zest
• 3 tablespoons fresh lime juice
• 3 cloves garlic, minced
• Salt and pepper to taste

For the Avocado Mango Salsa:

• 1 large mango, diced
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

For the Coconut Rice:

• 1 1/4 cups jasmine rice
• 1 cup canned coconut milk (full fat)
• 1 cup water
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

HOW TO MAKE Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice:

Creating this tropical-inspired salmon dish is easier than you think. Here’s how to bring the sunshine to your table.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Marinate the Salmon
In a small bowl, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper. Pour the mixture over the salmon fillets in a shallow dish or resealable bag. Let the salmon marinate for at least 30 minutes in the fridge, flipping once halfway through. This step infuses the salmon with a bright, zesty flavor.

Step 2: Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.

Step 3: Make the Avocado Mango Salsa
In a mixing bowl, gently toss together the diced mango, avocado, red onion, cilantro, and lime juice. Add a pinch of salt to taste. This salsa is best made just before serving to keep the avocado fresh and vibrant.

Step 4: Grill the Salmon
Preheat your grill to medium-high heat and lightly oil the grates. Grill the marinated salmon fillets for about 3–4 minutes per side, or until they are cooked through and have those lovely char marks. The salmon should flake easily with a fork.

Step 5: Assemble the Dish
Spoon a bed of warm coconut rice onto each plate, top with a grilled salmon fillet, and finish with a generous scoop of avocado mango salsa. Serve immediately and savor every tropical bite.

HELPFUL TIPS:

• Use very ripe mangoes for the best sweetness.
• Don’t overmix the salsa—gently fold it to avoid mashing the avocado.
• If you don’t have a grill, the salmon can be pan-seared or baked.
• Add a touch of chopped jalapeño to the salsa for a spicy kick.

DETAILS:

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Tropical Fusion
• Diet: Gluten-Free

NOTES:

You can substitute jasmine rice with basmati or brown rice, but jasmine gives the most aromatic results. For a dairy-free creamy texture, avoid using butter or cream in the rice—coconut milk does all the work.

NUTRITIONAL INFORMATION: (Estimated per serving)

• Calories: 620
• Protein: 36g
• Fat: 34g
• Carbohydrates: 45g
• Fiber: 7g
• Sugar: 10g

FREQUENTLY ASKED QUESTIONS:

Can I make this dish ahead of time?
The rice can be made a few hours ahead and reheated. For the salsa, prepare right before serving for best texture. Marinate the salmon in advance for up to 12 hours.

What can I use instead of mango?
Pineapple or peach works beautifully as a substitute, giving a similar juicy sweetness.

Is there a vegetarian version of this dish?
You can substitute the salmon with grilled tofu or tempeh, marinated in the same lime mixture.

STORAGE INSTRUCTIONS:

• Store leftover salmon and rice in an airtight container for up to 3 days in the refrigerator.
• The salsa is best eaten fresh, but leftovers can be stored for 1 day.
• Reheat the rice and salmon gently in the microwave or on the stovetop with a splash of water.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Slow Cooker Chicken Burrito Bowl
• Steak & Shrimp Stir-Fried Noodles
• Chicken Sausages with Zucchini, Tomatoes, and Pasta
• Salmon with Garlic Lemon Butter Sauce

CONCLUSION:

Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice is one of those unforgettable meals that brings together color, flavor, and heart in every bite. It’s a dish that turns an ordinary evening into something special. Whether you’re cooking for friends, family, or just treating yourself, this recipe promises to transport you to the tropics with every forkful.

Print