Description

Juicy, smoky-grilled salmon fillets are topped with a bright, tropical mango–avocado salsa and served alongside fragrant coconut-infused rice. This vibrant meal balances rich seafood with sweet fruit and creamy avocado, making it perfect for summer dinners or casual entertaining.

Ingredients

Scale

For the Grilled Salmon

4 salmon fillets (6–8 oz each), skin on or off
2 Tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cumin
Kosher salt & freshly ground black pepper, to taste
1 lime, cut into wedges (for serving)

For the Mango–Avocado Salsa

1 ripe mango, peeled and diced
1 ripe avocado, pitted and diced
½ small red onion, finely diced
1 jalapeño, seeded and minced (optional, for heat)
2 Tbsp chopped fresh cilantro
1 Tbsp fresh lime juice (about ½ lime)
Pinch of salt

For the Coconut Rice

1 cup long-grain white rice, rinsed until water runs clear
1 (13.5 oz) can coconut milk (shake can before opening)
½ cup water
½ tsp salt
1 Tbsp sugar (optional, for slight sweetness)

Instructions

1️⃣ Make the coconut rice:
In a medium saucepan, combine rice, coconut milk, water, salt, and sugar (if using). Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

2️⃣ Prepare the salsa:
In a bowl, gently toss together mango, avocado, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Taste and adjust lime or salt if needed. Cover and refrigerate until ready to serve.

3️⃣ Season the salmon:
Pat salmon fillets dry. In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper into a paste. Rub evenly over both sides of the fillets.

4️⃣ Preheat the grill:
Preheat your grill (or grill pan) to medium-high heat (about 400 °F/200 °C). Oil the grates lightly to prevent sticking.

5️⃣ Grill the salmon:
Place salmon skin-side down (if skin on) on the hot grill. Cook 4–5 minutes per side, flipping once, until grill marks form and the fish flakes easily with a fork (internal temp should reach 125–130 °F for medium). Remove from grill and let rest 2 minutes.

6️⃣ Plate & serve:
Spoon coconut rice onto each plate. Top salmon with a generous portion of mango–avocado salsa. Garnish with lime wedges and extra cilantro if desired.

Notes

Rice Variations: Substitute jasmine rice for sweeter fragrance or brown rice—if using brown rice, cook covered for 40 minutes and add extra ¼ cup water.
Salsa Swaps: Add diced red bell pepper or pineapple for extra color and sweetness.
Grill Alternatives: If you don’t have a grill, broil salmon 6–8 minutes about 6 inches from the broiler, turning halfway.
Make-Ahead: Prepare the salsa and measure spices ahead of time. Assemble just before grilling for best texture.
Spice Level: Leave out the jalapeño for mild flavor, or add a pinch of cayenne to the seasoning mix for a kick.

Prep Time: 10 min
Cook Time: 20 min