This grilled salmon is quick and tasty! It’s perfectly cooked and topped with bright mango salsa that adds a fruity twist. Plus, coconut rice gives it a yummy, tropical feel!
Key Ingredients & Substitutions
Salmon: Choose fresh salmon fillets for the best flavor. If you can’t find salmon, try using trout or even a firm white fish like cod. Both can hold up well on the grill.
Mango: Ripe mango adds sweetness. If mango is out of season, you can use diced peaches or pineapple for a similar tropical vibe. Canned mango can work too, just drain it well!
Coconut Milk: Full-fat coconut milk gives a rich flavor to the rice. You can use light coconut milk or even almond or soy milk if you’re looking for lower fat options, but it may alter the taste a bit.
Jasmine Rice: Jasmine rice has a lovely fragrance. If you prefer brown rice for health benefits, it will work, but cook it longer as it requires more time to become tender.
How Do You Achieve Perfectly Grilled Salmon?
Grilling salmon seems tricky, but it’s really just about timing and temperature. First, ensure your grill is preheated to medium-high heat. This ensures the salmon gets those nice grill marks and cooks evenly.
- Brush both sides of the salmon with oil and spices before placing it on the grill.
- For skin-on salmon, start skin-side down, which protects the flesh and helps it stay moist.
- Grill for about 4-5 minutes per side, and only flip it once! When it’s ready, it should flake easily with a fork.
Let the salmon rest for a minute before serving. This helps keep it juicy!
Easy Grilled Salmon with Fresh Mango Salsa and Coconut Rice
Ingredients You’ll Need:
For the Grilled Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime, cut into wedges (for garnish)
For the Fresh Mango Salsa:
- 1 ripe mango, peeled and diced
- ½ red bell pepper, diced
- ½ avocado, diced
- ¼ red onion, finely chopped
- 1 jalapeño, seeds removed and finely chopped (optional, for mild heat)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Coconut Rice:
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk (canned, full-fat preferred)
- 1 cup water
- ½ teaspoon salt
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious meal takes about 30 minutes in total. You’ll spend roughly 10-15 minutes prepping the ingredients, 15 minutes cooking, and you’ll have a vibrant dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring everything to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for about 15-18 minutes, or until the rice is tender and all the liquid is absorbed. Once done, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork before serving.
2. Make the Mango Salsa:
In a medium bowl, mix together the diced mango, red bell pepper, avocado, red onion, jalapeño (if you’re using it), and chopped cilantro. Squeeze the lime juice directly over the salsa and gently toss everything together to combine. Remember to taste and add salt as needed. Let this mixture sit for a bit—this helps the flavors blend nicely!
3. Prepare the Salmon:
Preheat your grill or grill pan to medium-high heat. In a small bowl, mix together olive oil, cumin, paprika, salt, and black pepper until well combined. Brush the salmon fillets generously with this spice mixture on both sides to add flavor.
4. Grill the Salmon:
Once your grill is hot, place the salmon fillets skin-side down (if they have skin) onto the grill. Grill the salmon for about 4-5 minutes per side or until it’s cooked through and flakes easily with a fork. When done, take the salmon off the grill and let it rest for a minute.
5. Assemble the Dish:
Now it’s time to put everything together! Serve the grilled salmon on a plate, topped generously with the fresh mango salsa. On the side, add a scoop of fluffy coconut rice. Don’t forget to garnish with lime wedges and some extra cilantro if you want—it makes everything look even better!
6. Serve immediately!
Enjoy your meal filled with vibrant flavors and a tropical twist. Perfect for a sunny day or any day you want a taste of the tropics!
This flavorful dish brings together the juicy salmon, refreshing mango salsa, and creamy coconut rice for a delightful dining experience. Enjoy every bite!
FAQ About Easy Grilled Salmon with Fresh Mango Salsa and Coconut Rice
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon completely in the refrigerator overnight before grilling. Pat it dry with paper towels to ensure it cooks evenly and doesn’t stick to the grill.
How Can I Store Leftover Mango Salsa?
Leftover mango salsa should be stored in an airtight container in the fridge for up to 2 days. Keep in mind that the avocado may brown slightly, but it will still taste delicious. For best results, add the avocado fresh just before serving.
Can I Make This Meal Ahead of Time?
Absolutely! You can prepare the coconut rice in advance and refrigerate it. Just reheat it gently in the microwave or on the stove with a splash of coconut milk or water to bring back moisture. The mango salsa can also be made ahead; just remember to mix in the avocado right before serving to keep it fresh.
What Can I Serve With Grilled Salmon If I Don’t Want Coconut Rice?
If you’re looking for alternatives to coconut rice, consider serving the salmon with quinoa, brown rice, or a fresh salad. You could also pair it with grilled vegetables for a lighter option!
