Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

This post may include affiliate links — learn more here .

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is a vibrant, tropical-inspired dish that combines smoky, citrus-marinated salmon with a refreshing, sweet-savory salsa, all served over fragrant coconut-infused rice. Every bite is bursting with fresh, bold flavors!

I first made this when I wanted a dish that felt like a mini vacation on a plate. The grilled salmon had the perfect charred edges and zesty lime flavor, while the creamy avocado and juicy mango balanced it beautifully. Paired with the rich, fluffy coconut rice, it was an unforgettable meal!

What’s great about this dish is how versatile it is. You can spice up the salmon with chili flakes, swap mango for pineapple, or add toasted coconut to the rice for extra texture. Whether for a weeknight dinner or a special occasion, this dish is guaranteed to impress!

Perfect for:

Summer gatherings
Healthy weeknight dinners
Special occasions
Seafood lovers
Those who enjoy tropical flavors

Why You’ll Love This Recipe

Here are 10 reasons why this Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice will become a staple in your kitchen:

Bright and Refreshing Flavors: The lime-infused salmon pairs beautifully with the tropical salsa.
Healthy and Nutritious: Packed with omega-3s, vitamins, and antioxidants.
Easy to Make: Simple ingredients and steps make this an effortless dish.
Perfectly Grilled Salmon: The salmon is moist, flaky, and full of smoky goodness.
Creamy and Sweet Coconut Rice: A subtle, aromatic base that complements the salmon.
Restaurant-Quality at Home: Impress your guests with this stunning dish.
Naturally Gluten-Free: Enjoy a delicious meal without any gluten concerns.
Customizable Salsa: Adjust sweetness and spice to your liking.
Great for Meal Prep: The components can be prepped ahead for easy assembly.
A Burst of Summer in Every Bite: The combination of mango, avocado, and lime makes it feel like a tropical escape.

Preparation and Cooking Time

Total Time: 40 minutes
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Calories per serving: Approximately 550-600 calories
Key Nutrients: Protein: 40g, Carbs: 50g, Fat: 22g

Ingredients

For the Grilled Lime Salmon:

4 salmon fillets (6 oz each)
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon lime zest
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper, to taste
Fresh cilantro, for garnish

the Avocado-Mango Salsa:

1 ripe mango, diced
1 ripe avocado, diced
½ small red onion, finely chopped
1 small jalapeño, seeded and minced
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
Salt, to taste

For the Coconut Rice:

1 cup jasmine rice
1 cup canned coconut milk
1 cup water
½ teaspoon salt
1 teaspoon sugar (optional)

Ingredient Highlights

Lime Juice and Zest: Enhances the freshness of the salmon and salsa.
Coconut Milk: Adds richness and a subtle sweetness to the rice.
Mango and Avocado: A perfect blend of creamy and juicy textures.
Smoked Paprika: Gives the salmon a deep, smoky undertone.

Step-by-Step Instructions

Prepare the Coconut Rice:

Rinse the Rice: Rinse jasmine rice under cold water until the water runs clear.
Cook: In a saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a boil.
Simmer: Reduce heat to low, cover, and cook for 15 minutes.
Fluff and Rest: Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

Marinate the Salmon:

Mix Marinade: In a small bowl, whisk together olive oil, lime juice, lime zest, garlic, honey, cumin, smoked paprika, salt, and pepper.
Coat Salmon: Brush marinade evenly over salmon fillets. Let sit for 10-15 minutes.

Grill the Salmon:

Preheat Grill: Heat grill to medium-high (400°F/200°C). Lightly oil the grates.
Grill Salmon: Place salmon skin-side down and cook for 4-5 minutes per side or until cooked through.
Rest: Remove from grill and let rest for a couple of minutes before serving.

Prepare the Avocado-Mango Salsa:

Combine Ingredients: In a bowl, mix mango, avocado, red onion, jalapeño, lime juice, and cilantro.
Season: Add salt to taste and gently toss.

Assemble and Serve:

Plate the Rice: Spoon coconut rice onto plates.
Add Salmon: Place grilled salmon fillets on top of the rice.
Top with Salsa: Spoon avocado-mango salsa over the salmon.
Garnish: Sprinkle with fresh cilantro and serve immediately.

How to Serve

Here are 10 serving suggestions for Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice:

With Extra Lime Wedges: Serve with lime wedges for a fresh citrus burst.
Paired with a Crisp Salad: A light arugula or cucumber salad complements the flavors.
As Tacos: Flake the salmon and serve in tortillas with the salsa.
With Roasted Vegetables: Grilled asparagus or zucchini make great sides.
Over Quinoa or Cauliflower Rice: A low-carb alternative to coconut rice.
With a Tropical Drink: A mango smoothie or coconut mojito pairs perfectly.
For Meal Prep: Store components separately and assemble when ready to eat.
With Spicy Aioli: A drizzle of chipotle aioli adds a smoky kick.
As a Buddha Bowl: Serve with black beans, greens, and sliced avocado.
Garnished with Toasted Coconut: Sprinkle toasted coconut flakes for extra texture.

Additional Tips

Marinate for Maximum Flavor – Let the salmon marinate for at least 30 minutes to allow the lime juice and seasonings to fully infuse. Avoid marinating for too long (over 2 hours), as the citrus can start to break down the fish.
Use Fresh Ingredients – Fresh lime juice, ripe avocados, and sweet mangoes will enhance the salsa’s flavor. Avoid bottled lime juice, as it lacks the brightness of fresh-squeezed.
Pat the Salmon Dry – Before grilling, pat the salmon dry with paper towels. This helps achieve a better sear and prevents sticking on the grill.
Oil the Grill Grates – Lightly brush the grates with oil or use a high-smoke-point cooking spray to keep the salmon from sticking. Preheating the grill properly also helps.
Control the Heat – Grill the salmon over medium-high heat (about 375–400°F) for even cooking and a perfect sear without burning the outside.
Don’t Overcook the Salmon – Cook for 3–5 minutes per side, depending on thickness. The internal temperature should reach 125–130°F for moist, flaky salmon.
Let the Salmon Rest – Allow the salmon to rest for a few minutes after grilling to help the juices redistribute for a tender bite.
Adjust Salsa to Taste – If your mangoes are very sweet, add an extra squeeze of lime or a pinch of salt to balance the flavors. A dash of red pepper flakes can also add a little heat.
Enhance the Coconut Rice – Toast the rice in a little butter before adding the coconut milk for a richer flavor. Adding a pandan leaf or a pinch of sugar can also enhance the fragrance.
Serve Immediately – This dish tastes best fresh. The salsa can be made in advance, but the salmon and rice should be served hot for the best texture and flavor.

Recipe Variations

Spicy Honey Salmon: Add a pinch of cayenne and extra honey to the marinade.
Teriyaki Version: Swap lime juice for soy sauce and add ginger.
Grilled Pineapple Salsa: Replace mango with grilled pineapple for a smoky twist.
Lemon Herb Salmon: Substitute lime with lemon and add fresh thyme.
Coconut Cauliflower Rice: Use riced cauliflower for a low-carb option.
Tropical Bowl: Serve with black beans and plantains for Caribbean flair.

Special Equipment

Grill or Grill Pan: Essential for that smoky, charred flavor.
Citrus Zester: For finely grating lime zest.
Sharp Knife: To dice mango and avocado neatly.
Rice Cooker: Simplifies coconut rice preparation.

FAQ Section

Can I use a different type of fish instead of salmon?
Yes! While salmon pairs beautifully with the flavors, you can substitute it with other firm fish like mahi-mahi, halibut, or tilapia.
How do I know when the salmon is fully cooked?
Salmon is done when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork.
Can I grill the salmon on a stovetop instead?
Absolutely! Use a grill pan over medium-high heat and cook the salmon for about 4-5 minutes per side.
What can I use instead of coconut milk for the rice?
If you don’t have coconut milk, you can use regular water or chicken broth for a different flavor profile.
How far in advance can I make the avocado-mango salsa?
It’s best to prepare the salsa no more than 1-2 hours before serving to keep it fresh. Toss it with a little lime juice to prevent browning.
Can I bake the salmon instead of grilling it?
Yes! Bake it in a preheated oven at 400°F (200°C) for 12-15 minutes, or until it flakes easily.
What side dishes pair well with this meal?
This dish goes great with grilled vegetables, a fresh green salad, or roasted sweet potatoes for a balanced meal.
How do I store leftovers?
Store leftover salmon, rice, and salsa separately in airtight containers in the refrigerator for up to 2 days.
Is this recipe spicy?
No, it’s mild and refreshing! However, you can add diced jalapeños or red pepper flakes to the salsa if you prefer a spicier kick.
Can I meal prep this dish?
Yes! Cook the rice and grill the salmon in advance. Prepare the salsa just before serving for the freshest taste.

Conclusion

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice is a fresh, vibrant, and flavor-packed meal that brings tropical vibes to your table. The salmon is marinated in a zesty lime blend and perfectly grilled to a smoky, flaky finish. It’s then topped with a bright and refreshing avocado-mango salsa that adds the perfect balance of sweetness and creaminess. Served over fluffy, aromatic coconut rice, this dish is a true celebration of bold flavors and textures.

This recipe is easy to customize—add a kick with jalapeños in the salsa, swap out mango for pineapple, or drizzle the salmon with a honey-lime glaze for extra depth. Whether you’re making it for a summer cookout or a cozy dinner at home, this dish is sure to impress!

I can’t wait to see how your Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this recipe your own!