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Grilled Lime Salmon Salsa

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This dish highlights the refreshing flavors of zesty grilled lime salmon, served alongside a vibrant avocado-mango salsa and creamy coconut rice. The salmon is marinated in lime, garlic, and olive oil, then perfectly grilled for a tender finish. The salsa combines ripe mango, creamy avocado, cilantro, and red onion to add a fresh, tropical component. Paired with lightly sweetened, fragrant coconut rice cooked in coconut water and milk, this meal offers a satisfying blend of textures and tastes that’s both wholesome and delicious.

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Recipes Fives Halima
Updated on Thu, 26 Jun 2025 19:42:31 GMT
Two plates of food with fish and fruit. Pin it
Two plates of food with fish and fruit. | tastystanza.com

This tropical-inspired grilled lime salmon is a perfect balance of citrusy fish, coconut-infused rice, and fresh mango-avocado salsa. The bright flavors transport you to a beachside dinner even on the most ordinary weeknight.

I first created this dish after returning from a vacation in Hawaii, trying to capture those island flavors that lingered in my memory. Now it's become our favorite summer meal when the mangoes are perfectly ripe and we're craving something light yet satisfying.

Ingredients

  • Salmon fillets: four 6-ounce portions that provide the perfect protein base for this tropical meal
  • Fresh lime juice and zest: which brighten the salmon and cut through its richness
  • Coconut milk: creates unbelievably creamy rice with authentic tropical flavor
  • Jasmine rice: works best for this recipe as its floral notes complement the coconut perfectly
  • Mango: provides sweet tropical flavor that balances the savory elements
  • Avocado: adds creamy richness to the salsa that complements the grilled salmon
  • Red bell pepper: brings color and crunch to the salsa
  • Fresh cilantro: which ties all the tropical flavors together with its distinctive brightness

Step-by-Step Instructions

Marinate the Salmon:
Whisk olive oil, lime zest, lime juice, and crushed garlic in a baking dish. Season generously with salt and pepper. Place salmon in the marinade and refrigerate for 15-30 minutes, then flip and marinate another 15-30 minutes. This double-sided marination ensures the flavors penetrate evenly.
Prepare the Coconut Rice:
Combine coconut water, coconut milk, rinsed jasmine rice, and salt in a medium saucepan. Bring to a full boil, then reduce heat, cover, and simmer for about 20 minutes until the liquid is absorbed. The combination of coconut water and milk creates the perfect texture and flavor depth.
Grill the Salmon:
Preheat your grill to medium-high heat. Brush the grates thoroughly with oil to prevent sticking. Place salmon on the grill and cook for approximately 3 minutes per side. The salmon should release easily when it's ready to flip. Look for opaque flesh with just a hint of translucence in the center for perfect doneness.
Prepare the Salsa:
While the salmon grills, combine diced mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a medium bowl. Season with salt and pepper to taste. The freshness of this salsa provides the perfect contrast to the rich salmon and coconut rice.
Assemble and Serve:
Place a portion of coconut rice on each plate, top with grilled salmon, and crown with a generous spoonful of mango-avocado salsa. The warm salmon and rice contrast beautifully with the cool, fresh salsa.
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A plate of food with rice, salad, and fish. | tastystanza.com

The coconut rice is truly the unsung hero of this dish. I discovered it accidentally when I ran out of regular coconut milk and substituted part coconut water. The result was lighter yet still incredibly flavorful rice that has become a staple in our home for many other meals too.

Texture Contrast Magic

What makes this dish truly special is the interplay of textures. The flaky salmon provides a substantial base, while the creamy coconut rice adds a soft, comforting element. The salsa delivers freshness with its crisp bell pepper, juicy mango, and buttery avocado. This textural variety keeps each bite interesting and satisfying. I always make sure to get a little bit of each component in every forkful for the full experience.

Make-Ahead Options

This recipe works beautifully for meal prep or entertaining. The salsa can be prepared up to 4 hours ahead but add the avocado just before serving to prevent browning. The coconut rice reheats wonderfully in the microwave with a sprinkle of water to revive its creaminess. For the salmon, I recommend cooking it fresh, but you can prepare the marinade a day in advance to streamline your cooking process.

Seasonal Adaptations

While this recipe shines with perfectly ripe summer mangoes, you can adapt it year-round. In winter, try substituting the mango with diced pineapple or even segmented oranges. The salsa works with many fruit variations while maintaining its tropical essence. During summer grilling season, try cooking the salmon on cedar planks for an additional layer of smoky flavor that complements the coconut and lime beautifully.

Frequently Asked Questions

→ How long should I marinate the salmon?

You should marinate the salmon for at least 30 minutes, flipping halfway for even flavor. Avoid marinating too long to prevent over-softening.

→ Can I cook the salmon without a grill?

Yes, you can bake or pan-sear the salmon instead. Bake at 375°F (190°C) for about 12-15 minutes or pan-sear each side for 3-4 minutes.

→ What type of rice works best for the coconut rice?

Jasmine rice is ideal due to its aromatic quality and soft, fluffy texture when cooked with coconut milk and water.

→ What can I substitute for mango in the salsa?

You can use pineapple or peach for a similar sweet-tropical flavor if mango is unavailable.

→ How can I prevent the salsa from becoming too watery?

Make sure to drain the diced red onion well after rinsing and use ripe but firm mango and avocado to maintain the salsa's texture.

Grilled Lime Salmon Salsa

Zesty grilled salmon with mango salsa and creamy coconut rice—a perfect harmony of flavors.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: merry


Difficulty: Intermediate

Cuisine: Caribbean

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Lime Salmon

01 4 (6 oz) skinless salmon fillets
02 3 Tbsp olive oil
03 2 tsp lime zest
04 3 Tbsp fresh lime juice
05 3 cloves garlic, crushed
06 Salt and freshly ground black pepper, to taste

→ Coconut Rice

07 1 1/2 cups Zico Coconut Water
08 1 1/4 cups canned coconut milk
09 1 1/2 cups jasmine rice, rinsed and drained
10 1/2 tsp salt

→ Avocado-Mango Salsa

11 1 large mango, peeled and diced
12 3/4 cup chopped red bell pepper
13 1/4 cup chopped fresh cilantro
14 1/3 cup chopped red onion, rinsed and drained
15 1 large avocado, peeled and diced
16 1 Tbsp fresh lime juice
17 1 Tbsp olive oil
18 1 Tbsp Zico Coconut Water
19 Salt and pepper, to taste

Instructions

Step 01

In an 11x7-inch baking dish, whisk together olive oil, lime zest, lime juice, and garlic. Season with salt and pepper to taste. Place salmon in the dish, cover, and refrigerate to marinate for 15-30 minutes. Flip salmon to the other side and marinate for an additional 15-30 minutes.

Step 02

Preheat the grill to medium-high heat during the last 10 minutes of marinating. Brush grill grates with oil.

Step 03

Place salmon on the grill and cook for about 3 minutes per side or until just cooked through. Turn carefully as the salmon may be fragile.

Step 04

In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil. Cover and simmer until the liquid is mostly absorbed, about 20 minutes. Fluff the rice with a fork and let rest for 5 minutes.

Step 05

While the salmon is grilling, combine mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a bowl. Season with salt and pepper to taste.

Step 06

Serve the salmon warm with coconut rice and avocado-mango salsa on top.

Notes

  1. Use ripe mangoes and avocados for optimal flavor in the salsa.

Tools You'll Need

  • Grill
  • Medium saucepan
  • 11x7-inch baking dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish
  • Coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 48.5 g
  • Protein: 25 g