Name: Grilled Lime Salmon with Avocado-Mango Salsa Bliss
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 fillets Salmon Fillets (Choose skinless fillets for even grilling and a clean presentation.); 2 tablespoons Olive Oil (Feel free to use avocado oil as a lighter alternative.); 1 tablespoon Lime Zest (Brightens the dish with zesty flavor.); 2 tablespoons Lime Juice (Fresh lime juice is best for flavor.); 2 cloves Garlic (Fresh crushed garlic gives a more potent punch.); 1 teaspoon Salt (Essential for enhancing the salmon's natural flavors.); 1 cup Mango (Pick ripe mangoes for a sweet, juicy burst.); 1 medium Avocado (Contributes creaminess that complements the salsa.); 1 medium Red Bell Pepper (Adds crunch and a pop of color.); 0.5 cup Cilantro (Adjust based on your preference.); 0.25 medium Red Onion (Use sweet onion for milder flavor.); 1 tablespoon Lime Juice (Adds brightness to the salsa.); 1 teaspoon Salt (Essential for seasoning.); 0.5 teaspoon Black Pepper (Adjust to taste.); 1 cup Jasmine Rice (Provides a fluffy base.); 1 cup Coconut Water (Creates a rich, creamy texture.); 1 cup Coconut Milk (Adds creaminess.); 1 teaspoon Salt (Enhances the flavor.)

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The sun was setting, and the tantalizing aroma of grilled fish wafted through the air, instantly transporting me to a cozy summer evening. That’s the magic of my Grilled Lime Salmon with Avocado-Mango Salsa—it’s an easy recipe that brings restaurant-quality dining right to your kitchen. Not only does this dish crown your table with a burst of vibrant colors, but it also satisfies your cravings for a light, fresh summer meal. Imagine the zesty lime perfectly complementing the rich, luscious fish, while the zippy mango salsa adds just the right twist. Plus, the creamy coconut rice rounds things off beautifully, making it a comforting choice that everyone will love! So, are you ready to impress your friends and family with this delightful combination? Let’s dive into the details!

Why is this salmon recipe a must-try?

Fresh, Flavorful Experience: The zesty lime infuses the salmon with a vibrant tang that’s perfect for summer dining.
Colorful Presentation: Bright mango and creamy avocado elevate this dish, making it a feast for the eyes as well.
Easy to Prepare: You’ll need just a few simple ingredients and minimal cooking skills to create this restaurant-quality meal at home.
Versatile Pairing Options: Serve the salmon with coconut rice for a tropical feel, or mix it up with a simple side salad.
Crowd Pleaser: Delight your guests with this dish that promises to be the star of any summer gathering! For more delightful seafood options, check out my Garlic Butter Salmon recipes to elevate your dinner table!

Grilled Lime Salmon with Avocado-Mango Salsa Ingredients

Explore the fresh flavors in each bite!

For the Salmon

Salmon Fillets – Choose skinless fillets for even grilling and a clean presentation.
Olive Oil – Adds moisture during marination; feel free to use avocado oil as a lighter alternative.
Lime Zest & Lime Juice – Brightens the dish with zesty flavor; always opt for fresh lime juice for the best taste.
Garlic – Fresh crushed garlic gives a more potent punch than powder—don’t skip this!
Salt – Essential for enhancing the salmon’s natural flavors; adjust to taste.

For the Avocado-Mango Salsa

Mango – Pick ripe mangoes for that sweet, juicy burst in the salsa.
Avocado – Contributes creaminess that complements the other salsa ingredients beautifully.
Red Bell Pepper – Adds crunch and a pop of color; diced finely for a balanced texture.
Cilantro – Fresh herbs provide aromatic notes—adjust the amount based on your preference!
Red Onion – For a hint of sharpness; use sweet onion if you prefer a milder flavor.
Lime Juice – A splash adds brightness to the salsa; combine with lime juice used in the salmon for harmony.
Salt & Pepper – Essential for seasoning; taste as you go for the perfect seasoning balance.

For the Coconut Rice

Jasmine Rice – Provides a fluffy base for your dish; it absorbs the coconut flavors well.
Coconut Water & Coconut Milk – Creates a rich, creamy texture for the rice; water can be used for a lighter substitute.
Salt – Enhances the flavor of the rice; keep it light to let the coconut essence shine through.

This Grilled Lime Salmon with Avocado-Mango Salsa will surely be a highlight on your dinner table, radiating sunny vibes and fresh tastes that embody summertime bliss!

Step‑by‑Step Instructions for Grilled Lime Salmon with Avocado-Mango Salsa

Step 1: Marinate the Salmon
In a mixing bowl, whisk together olive oil, lime zest, lime juice, and crushed garlic until well combined. Season with salt and pepper to taste. Place the skinless salmon fillets into the marinade, ensuring they’re thoroughly coated. Cover and let them marinate in the refrigerator for about 15 minutes, allowing the flavors to meld beautifully.

Step 2: Prepare the Coconut Rice
In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes. The rice should absorb the liquids and become fluffy. Remove from heat and let it stand covered for 5 minutes.

Step 3: Make the Mango Salsa
While the rice is cooking, prepare the avocado-mango salsa. In a separate bowl, combine diced mango, finely chopped red bell pepper, cilantro, red onion, and avocado. Squeeze in lime juice and drizzle a little olive oil. Season with salt and pepper to taste. Gently mix the ingredients, taking care not to mash the avocado too much, and set aside for flavors to develop.

Step 4: Grill the Salmon
Preheat your grill to medium-high, ensuring it’s hot enough for a good sear. Remove the marinated salmon from the refrigerator and place it on the grill. Cook the salmon for about 3 minutes on each side, or until it reaches an internal temperature of 145°F and has nice grill marks. The fish should look opaque and flaky when done.

Step 5: Serve and Enjoy
To serve your Grilled Lime Salmon with Avocado-Mango Salsa, scoop a generous portion of the creamy coconut rice onto each plate. Top the rice with a beautifully grilled salmon fillet and spoon the vibrant mango salsa over it. Garnish with additional lime wedges for that extra zest and revel in the colorful, delicious summer meal you’ve created!

Storage Tips for Grilled Lime Salmon with Avocado-Mango Salsa

Fridge: Store cooked salmon in an airtight container for up to 2 days. Reheat gently in the microwave or on the stovetop to prevent drying out.

Salsa: The avocado-mango salsa is best enjoyed fresh, but you can refrigerate any leftovers in an airtight container for 1 day. Note that the avocado may brown over time.

Coconut Rice: Keep leftover coconut rice in a sealed container in the fridge for up to 3 days. Reheat with a splash of coconut milk or water to restore creaminess.

Freezer: If you wish to freeze the grilled salmon, wrap it tightly in plastic wrap and foil to prevent freezer burn. It can last up to 3 months; thaw overnight in the fridge before reheating.

What to Serve with Grilled Lime Salmon with Avocado-Mango Salsa

Create a complete dinner experience that sings with summer’s freshest flavors!

Creamy Coconut Rice: This luscious side is the perfect base, echoing the tropical flavors and providing a comforting touch to the dish.
Bright Cucumber Salad: Crisp cucumbers add a refreshing crunch and a light contrast to the richness of salmon and rice.
Grilled Asparagus: Tender asparagus drizzled with olive oil and grilled until slightly charred complements the smoky taste of the salmon perfectly. The earthy notes of the asparagus balance the dish beautifully.
Zesty Quinoa Salad: This dish introduces nutty flavors and texture while absorbing the vibrant lime essence, enhancing the overall freshness of your meal.
Roasted Sweet Potatoes: Their natural sweetness creates a delightful contrast to the zesty salmon, adding warmth and heartiness to your plate.
Chilled White Wine: A crisp Sauvignon Blanc pairs excellently, harmonizing the flavors while keeping your meal refreshingly light.
Mango Sorbet: End your meal with a light and fruity mango sorbet that mirrors the salsa’s sweetness, leaving you with a delightful taste of summer.
Garlic Bread: Slathered in herb butter, warm garlic bread can be a delightful soak for the coconut rice, marrying delicious flavors together.

Expert Tips for Grilled Lime Salmon

Grill Temperature: Ensure your grill is preheated to medium-high to achieve those perfect grill marks and enhance the smoky flavor of the grilled lime salmon.
Check Doneness: Use a meat thermometer to check for an internal temperature of 145°F. This ensures the salmon is fully cooked while remaining nice and moist.
Marinating Time: Don’t rush the marination—15 minutes is key to infusing the salmon with flavor. Avoid over-marinating as it can cause the fish to become too salty.
Rice Texture: Rinse the jasmine rice before cooking to remove excess starch, resulting in fluffier coconut rice.
Salsa Freshness: Make the avocado-mango salsa right before serving to keep the avocado from browning and maintain the salsa’s vibrant colors.
Substitutions: Feel free to swap salmon for other proteins like chicken or shrimp—but remember to adjust cooking times accordingly for the perfect grilled dish!

Grilled Lime Salmon with Avocado-Mango Salsa Variations

Feel free to personalize your Grilled Lime Salmon experience and let your creativity shine through in the kitchen!

Fish Swap: Try tilapia or cod instead of salmon for a lighter taste that still pairs beautifully with the mango salsa.
Quinoa Option: Use quinoa in place of jasmine rice for a protein-packed alternative that adds a nutty flavor.
Coconut-Free: Substitute coconut milk and water with vegetable or chicken broth for cooking your rice for a different twist on flavor.
Spicy Kick: Add diced jalapeños into your mango salsa for an exciting heat that balances well with the sweetness of the fruit.
Sweet Fruit Variation: Toss in pineapple chunks or peaches in the salsa for a tropical flair. These fruits bring a delightful sweetness to every bite.
Herb Infusion: Experiment with fresh mint or basil in the salsa for a fragrant twist that brightens the flavor profile.
Baked Version: Instead of grilling, bake the marinated salmon at 375°F for about 15-20 minutes until flaky and tender.
Vegan Alternative: Substitute the salmon with grilled tofu for a plant-based option that absorbs all the delicious flavors of lime and garlic.

For more delicious seafood recipes, check out my Honey Sriracha Salmon Bowls or my Grilled Cheese Burrito for tasty variations perfect for any occasion!

Make Ahead Options

These Grilled Lime Salmon with Avocado-Mango Salsa are perfect for busy weeknights! You can marinate the salmon fillets up to 24 hours in advance and simply refrigerate them in an airtight container. The coconut rice can be cooked ahead and stored in the fridge for up to 3 days; just be sure to reheat it gently with a splash of coconut water or milk to keep it creamy. For the salsa, chop the ingredients and combine them up to 12 hours ahead of time, but add the avocado right before serving to prevent browning. When ready to enjoy, simply grill the marinated salmon until cooked through, warm the rice, and top with the fresh salsa for a deliciously effortless meal!

Grilled Lime Salmon with Avocado-Mango Salsa Recipe FAQs

What type of salmon is best for grilling?
Absolutely! Look for skinless salmon fillets, which provide a cleaner presentation and are ideal for grilling. Freshness is key—choose fillets that have bright, moist flesh without any discoloration. Avoid those with dark spots or an overly fishy smell.

How should I store leftover grilled salmon?
You can keep the cooked salmon in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in the microwave or stovetop, adding a splash of water or broth to keep it moist. The salmon should still be flaky and tender, not dry.

Can I freeze grilled salmon?
Very! To freeze your grilled lime salmon, wrap it tightly in plastic wrap and then in foil to avoid freezer burn. This way, it can safely be stored for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator before reheating gently to preserve its moisture.

What if my coconut rice turns out sticky?
If your coconut rice is sticky, it’s likely due to excess starch. To prevent this, rinse the jasmine rice under cold water until the water runs clear before cooking. Additionally, make sure to follow the measurements closely and allow the rice to sit covered after cooking for about 5 minutes to fluff up.

Is there a substitution for coconut milk in the rice?
Absolutely! While coconut milk lends a creamy texture and flavor, you can substitute it with regular water for a lighter alternative. Keep in mind that it will alter the dish slightly, but the rice will still be fluffy when cooked properly. If you enjoy a bit of coconut flavor, adding a splash of coconut extract can help.

Can I make the mango salsa ahead of time?
I recommend making the avocado-mango salsa fresh right before serving, as the avocado can brown and lose its vibrancy. However, if you need to prepare it in advance, you can make it up to 1 day ahead. Just add a little lime juice over the avocado before storing it in an airtight container to help keep it fresh!