We love this grilled salmon with mango salsa. The salmon is tender and buttery, served over fragrant coconut rice and finished with a bright, juicy mango salsa. A little heat, lots of freshness, and superb balance—this is a satisfying, delicious weeknight or weekend meal.
Hi—today we’re making what might become your new favorite dinner.
This is my go-to method for grilled salmon: a simple spice rub, cooked on a hot grill or grill pan, and topped with a fresh mango salsa. I usually serve it over creamy coconut jasmine rice.
I could easily make this every week. It feels light and summery yet filling in the best way — colorful, refreshing and satisfying.
If you need a showstopping dish for Mother’s Day weekend or any special dinner, this checks the box. The colors are gorgeous on the plate.
How I make it
Start with the salmon. I season the fillets with a simple spice blend: kosher salt, black pepper, garlic powder, smoked paprika and onion powder. The mix is straightforward and creates a nicely flavored crust.
Salmon grills easily. I often use a grill pan for convenience, but grilling directly on the grates works as well—just pay close attention so the fish doesn’t break apart. Either method yields great results.
The mango salsa and rice can be made ahead or partially prepped in advance. We keep mango on hand because the kids love it, so a quick mango salsa gets made frequently at our house. My favorite version skips tomatoes and focuses on mango, jalapeño, red onion, cilantro and plenty of fresh lime juice. It’s bright, sweet, slightly spicy and adds beautiful texture.
For the coconut rice I use jasmine rice cooked in a mix of canned coconut milk and water. Once cooked I stir in a little coconut oil and, if you like, some finely shredded unsweetened coconut for extra texture. If you or your family aren’t into shredded coconut, plain jasmine rice works perfectly well.
The salmon and salsa are versatile: serve on their own with rice, in tortillas as tacos, or over a salad. Leftovers are great mixed together with rice and scooped up with nori sheets—my kids adore eating it that way.
Isn’t it such a joyful plate?
Grilled Salmon with Mango Salsa
Grilled Salmon with Mango Salsa & Coconut Rice
Ingredients
Mango Salsa
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeño, diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- Kosher salt and black pepper, to taste
Coconut Rice
- 1 ½ cups jasmine rice
- 1 ½ cups canned coconut milk
- ½ cup coconut water or regular water
- ¼ teaspoon salt
- 1 ½ tablespoons coconut oil
- 2 tablespoons finely shredded unsweetened coconut (optional)
Grilled Salmon
- 4 salmon fillets
- Kosher salt and black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
Instructions
Mango Salsa
- Combine the diced mango, shallot, jalapeño, cilantro and fresh lime juice in a bowl. Season with salt and pepper and toss to combine. Chill for a few hours if desired.
Coconut Rice
- In a saucepan over medium-high heat, combine the jasmine rice, coconut milk, coconut water (or water) and salt. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer about 30 minutes, until liquid is absorbed. Fluff with a fork, stir in coconut oil, then fold in shredded coconut if using. Keep warm.
Grilled Salmon
- Preheat the grill or grill pan to high.
- Pat salmon dry and season with salt, pepper, garlic powder, smoked paprika and onion powder.
- Place fillets on the hot grill or grill pan and cook with the lid closed for 3–4 minutes. Carefully flip and grill 2–3 minutes more, until the fish is opaque and flakes easily.
- Remove from heat and serve the salmon over coconut rice, topped generously with mango salsa.
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Flavor heaven!