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Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

This Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is the perfect tropical-inspired dinner! Juicy, zesty salmon fillets are flame-grilled to perfection, then topped with a refreshing salsa made of ripe mango, creamy avocado, red onion, and lime. Served over fluffy coconut rice, this dish bursts with flavor, color, and summertime vibes. Quick to prep and packed with nutrients—perfect for family meals or impressing dinner guests!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Cookout Entrée, Dinner, Meal Prep
Cuisine: Caribbean + Southwest twist
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Grilled Lime Salmon
  • 4 salmon fillets 6 oz each, skin-on
  • 3 tablespoons olive oil
  • Juice and zest of 2 limes
  • 3 garlic cloves minced
  • 1 teaspoon honey optional for caramelization
  • 1/2 teaspoon chili flakes adjust to taste
  • Salt and pepper to taste
For the Avocado-Mango Salsa
  • 1 ripe mango peeled and diced
  • 1 ripe avocado diced
  • 1/4 red onion finely chopped
  • Juice of 1 lime
  • 1 tablespoon chopped cilantro
  • Salt to taste
For the Coconut Rice
  • 1 cup jasmine rice or basmati
  • 1 cup coconut milk full fat
  • 1 cup water
  • 1/2 teaspoon salt

Method
 

Marinate the Salmon
  1. In a bowl, whisk together olive oil, lime juice + zest, garlic, honey, chili flakes, salt, and pepper. Pour over salmon fillets and let marinate for 20–30 minutes in the fridge.
Cook the Coconut Rice
  1. Rinse your rice until water runs clear. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, cover, and simmer on low heat for 15–18 minutes. Let it sit for 5 minutes before fluffing with a fork.
Make the Avocado-Mango Salsa
  1. In a medium bowl, combine mango, avocado, red onion, lime juice, cilantro, and salt. Toss gently. Refrigerate until serving.
Grill the Salmon
  1. Preheat grill to medium-high. Lightly oil the grates. Place salmon skin-side down, grill for 4–5 minutes per side (depending on thickness). Remove when internal temp hits 135°F (it’ll carryover to 145°F).
Plate It Up
  1. Spoon coconut rice onto plates. Top with grilled salmon and a big scoop of salsa. Garnish with lime wedges and fresh cilantro if you’re feelin’ fancy.

Notes

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice – Helpful Tips

Cooking Tips & Techniques
Pat the salmon dry before marinating to help the lime-soy-ginger flavors soak in properly.
Marinate for 20–30 minutes max—any longer and the lime can start “cooking” the fish.
Use a well-oiled grill or grill pan and preheat to medium-high. Start skin-side down and don’t fuss—let it get those gorgeous char marks.
Coconut rice tip: Replace half the water with full-fat coconut milk, add a pinch of salt and a teaspoon of sugar for balance.
Dice the avocado and mango just before serving for the freshest texture. Toss gently with lime juice to prevent browning.
Serving Suggestions
Plate the salmon over a bed of coconut rice, topped generously with avocado-mango salsa.
Pair with grilled asparagus, sautéed green beans, or charred corn for a colorful summer spread.
Make it tropical-tapas style by serving over mini tortillas or lettuce cups for an island-inspired appetizer.
Drizzle leftover marinade (boiled for food safety!) as a zesty glaze or dipping sauce.
Make-Ahead & Storage
Prep Ahead: You can marinate the salmon and prep the rice a day ahead. Keep them chilled until ready to cook.
Refrigerate: Store grilled salmon, salsa, and rice separately for up to 3 days.
Reheat: Warm the salmon and rice gently in a skillet or microwave with a splash of water. Serve salsa fresh.
Freezing: Freeze grilled salmon and coconut rice for up to 2 months. Do not freeze the salsa—it loses its freshness and texture.
Tasty Variations to Try
Spice It Up: Add diced jalapeños or a pinch of cayenne to the marinade for heat lovers.
Tropical Twist: Use pineapple or papaya instead of mango, or mix in pomegranate seeds for pop.
Soba Swap: Serve the grilled salmon over chilled soba noodles with sesame-lime dressing.
No Grill? No Problem! Pan-sear or bake the salmon at 400°F for 12–15 minutes.
Vegan Version: Swap salmon for grilled tofu or portobello mushrooms and keep the salsa and rice the same.