There’s something magical about the way summer wraps its golden warmth around the days, coaxing us to cook outside, enjoy fresh produce, and gather around the table a little longer. One dish that captures this essence beautifully is Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice. It’s the kind of meal that transports you—even if just for a moment—to a breezy coastal evening, with the tang of lime in the air and the sweet scent of mango filling the kitchen.

I remember the first time I made this dish for a small backyard dinner with friends. The salmon had that perfect char from the grill, its zesty marinade mingling with the smoky flavor. Paired with the creamy coconut rice and vibrant salsa, it became an instant favorite. Over the years, it’s become our go-to for summer celebrations, especially when mangoes are in season and avocados are at their buttery best.

Why You’ll Love This Recipe:

• Bursting with bright, tropical flavors
• A balanced meal with protein, healthy fats, and vibrant fruits
• Perfect for summer grilling or a festive weekend dinner

INGREDIENTS YOU’LL NEED:

For the salmon and marinade:

• 4 (6 oz) salmon fillets, skin-on
• 3 Tbsp olive oil
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, minced
• 1 1/2 tsp honey
• Salt and pepper, to taste

For the mango avocado salsa:

• 1 large ripe mango, peeled, cored and diced
• 1 large avocado, diced
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 Tbsp fresh lime juice
• Salt, to taste

For the coconut rice:

• 1 1/2 cups jasmine rice, rinsed
• 1 cup coconut milk
• 1 1/4 cups water
• 1/2 tsp salt

How to Make Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice

Marinate and Grill the Salmon

Begin by whisking together the olive oil, lime zest, lime juice, garlic, honey, salt, and pepper in a small bowl. This lime marinade is what gives the salmon its signature bright and zesty flavor. Pour it over the salmon fillets in a shallow dish or a resealable bag and let it sit for at least 30 minutes. This gives the fish time to soak up all that citrusy goodness.

When you’re ready to grill, preheat your grill to medium-high and lightly oil the grates. Place the salmon fillets skin-side down and grill for about 3–4 minutes per side, depending on thickness. The goal is a lightly crisped exterior and a tender, flaky interior.

Cook the Coconut Rice

While the salmon is marinating, prepare the coconut rice. Combine the rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring it to a gentle boil, then reduce the heat, cover, and simmer for about 18 minutes. Once done, fluff with a fork. The subtle sweetness of the coconut perfectly balances the tangy and savory salmon.

Prepare the Avocado Mango Salsa

This salsa is a star on its own. In a medium bowl, mix together the mango, avocado, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. It’s a burst of color and flavor—sweet, creamy, tangy, and crisp all in one.

STEP-BY-STEP INSTRUCTIONS:

1. Marinate the salmon: Combine olive oil, lime zest and juice, garlic, honey, salt, and pepper. Pour over salmon and refrigerate for 30 minutes.
2. Prepare coconut rice: In a pot, combine jasmine rice, coconut milk, water, and salt. Simmer for 18 minutes.
3. Make the salsa: Mix mango, avocado, bell pepper, onion, cilantro, lime juice, and salt.
4. Grill the salmon: Preheat the grill, cook salmon for 3–4 minutes per side.
5. Assemble: Serve salmon over coconut rice, topped with salsa.

HELPFUL TIPS:

• Use ripe but firm mango and avocado to prevent the salsa from becoming mushy.
• Grill salmon with the skin on to help hold it together and add flavor.
• For extra flavor, toast the rice lightly before adding liquids.
• Leftover salsa? It’s delicious with tortilla chips or over grilled chicken.

DETAILS:

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Tropical, American
Diet: Gluten-Free, Pescatarian

NOTES:

This recipe is a perfect way to bring tropical vibes to your dinner table any time of year, especially during warmer months when mangoes and avocados are at their peak.

NUTRITIONAL INFORMATION:

(Estimated per serving)
Calories: 580
Protein: 32g
Fat: 28g
Carbohydrates: 48g
Fiber: 6g
Sugar: 8g

FREQUENTLY ASKED QUESTIONS:

Can I bake the salmon instead of grilling?
Yes, bake at 400°F for about 12–15 minutes or until it flakes easily with a fork.

What can I use instead of jasmine rice?
You can substitute basmati rice or even brown rice, though the texture and flavor will vary slightly.

Can I make this dish ahead of time?
The salsa and rice can be prepared a few hours ahead. Grill the salmon fresh for best results.

STORAGE INSTRUCTIONS:

Store leftovers in airtight containers. Keep the salsa and salmon refrigerated for up to 2 days. Reheat the salmon gently to avoid drying it out.

Related Recipes:

• Salmon with Garlic Lemon Butter Sauce
• Creamy Cajun Salmon Pasta
• Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice
• Poached Salmon in Coconut Lime Sauce

CONCLUSION:

Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice isn’t just a meal—it’s an experience. With its tropical flavors, bright colors, and nourishing ingredients, it brings joy to the table whether it’s a weeknight or a special gathering. It’s easy enough for beginners and impressive enough for guests. Once you try it, it’s bound to become a regular in your rotation.

Print