Grilled Lime Salmon with Avocado‑Mango Salsa and Coconut Rice

I love this Grilled Lime Salmon with Avocado‑Mango Salsa and Coconut Rice—it’s a vibrant, tropical-inspired dish with tangy lime-kissed salmon, creamy-sweet salsa, and fragrant coconut-flavored rice. It’s colorful, refreshing, and feels like a mini vacation on a plate.

Why You’ll Love This Recipe

I adore how the zesty lime salmon and creamy avocado-mango salsa balance perfectly with the subtly sweet and silky coconut rice. Every bite is layered with flavor and texture—bright, fresh, and satisfying. I find it’s elegant enough for guests but easy enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (6–8 oz each), skin-on or skinless

• Limes (juice and zest)

• Olive oil

• Salt and black pepper

• Long-grain rice (such as jasmine or basmati)

• Coconut milk (full-fat)

• Water or broth

• Fresh mango, peeled and diced

• Ripe avocado, diced

• Red onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño or chili pepper, seeded and minced (optional)

• Honey or agave syrup (optional, for salsa balance)

Directions

1. I start by preparing the coconut rice: I rinse the rice, then combine it with coconut milk and water (or broth) in a saucepan. I bring it to a simmer, cover, and reduce heat—cooking until fluffy and the liquid is absorbed.

2. While the rice cooks, I whisk together lime juice, lime zest, olive oil, salt, and pepper—then brush it over the salmon fillets.

3. I preheat the grill or grill pan to medium-high heat. I grill the salmon about 4–5 minutes per side (depending on thickness) until it’s opaque and flakes easily. I squeeze extra lime juice over the top once off the heat.

4. I make the avocado-mango salsa by gently tossing diced mango, avocado, red onion, cilantro, jalapeño, lime juice, and a touch of honey in a bowl. I season with salt to taste.

5. To serve, I spoon coconut rice onto each plate, top it with a grilled salmon fillet, and finish with a generous scoop of salsa. I garnish with lime wedges and extra cilantro.

Servings and Timing

• Servings: I get 4 servings (one salmon fillet each with rice and salsa)

• Prep Time: 15 minutes

• Cook Time: 20 minutes (10 minutes for rice, 10 minutes for salmon & salsa prep)

• Total Time: About 35 minutes

Variations

• Spicy salsa: I add more jalapeño or use serrano pepper for heat.

• Citrus twist: I mix in diced pineapple or grapefruit into the salsa for added brightness.

• Herbed rice: I stir in chopped cilantro or finely grated lime zest into the rice after cooking.

• Mango salsa bowl: I skip the salmon and serve rice topped with avocado-mango salsa as a light vegan bowl.

• Charred corn: I grill corn kernels and mix them into the salsa for a sweet, smoky crunch.

Storage/Reheating

I store leftover salmon, salsa, and coconut rice separately in airtight containers in the fridge for up to 2 days. I reheat the rice gently in the microwave or on the stove with a splash of water. I warm the salmon in a low 300 °F oven for about 8 minutes—then top with fresh salsa before serving. I keep salsa cold until ready to serve to preserve the fresh flavors.

FAQs

How do I know when salmon is perfectly cooked?

I look for an internal temperature of about 145 °F and check that it flakes easily with a fork yet remains moist inside.

Can I make this gluten‑free?

Yes—this recipe is naturally gluten‑free as long as the rice and salmon are pure, unseasoned ingredients.

Can I prepare components ahead of time?

Absolutely—I make the rice and salsa ahead, store them in the fridge, and reheat or assemble just before serving for fresh flavor and texture.

What can I use instead of coconut milk?

I sometimes use light coconut milk or even half-and-half for a milder creamy flavor, though it’s not dairy-free.

Can I cook the salmon in the oven instead?

Yes—I bake the salmon at 400 °F for about 12–15 minutes, brushing with the lime dressing beforehand for bright flavor.

Conclusion

I find this Grilled Lime Salmon with Avocado‑Mango Salsa and Coconut Rice to be a favorite when I want a dish that’s beautiful, balanced, and bursting with fresh, tropical flavors. It’s easy enough for everyday meals but impressive enough to make for company. Every component shines, and together they feel like a mini celebration at the table.

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