Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice


Here you have one of the ultimate summer meals! The first week of summer requires a little celebrating, right? So why not go all out with dinner tonight and make something special – something tropical like this incredibly delicious Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice! This is a restaurant quality meal that you can make and enjoy in the comfort of your own home and it’s packed with fresh, irresistible flavors that will leave you craving more!

Grilled Lime Salmon in a wooden serving bowl topped with Mango-Avocado Salsa and served with a side of Coconut Rice

One of the BEST Salmon Recipes You’ll Try!

I absolutely love the combination here of the slightly charred lime salmon with the sweet, fruity salsa and the rich and creamy coconut rice. It is all a match made in Heaven.

The salmon is perfectly seasoned and cooked, and has those nice grill marks giving it a tempting lightly charred flavor.

And that this colorful salsa has the best blend of flavors and textures! It compliments the salmon so incredibly well.

Then the bed of coconut rice is the perfect base for the salmon and salsa.

If you haven’t had coconut rice yet you need to make it today! It is one of my favorite rice dishes that I make all the time and it’s so easy to prepare.

How to Make this Grilled Salmon with Salsa – Watch the Video!

Coconut Rice in a saucepan after cooking.

Ingredients You’ll Need to Make the Salmon

  • Salmon fillets – the main ingredient. Rich in protein and nutrients!
  • Olive oil – keeps the exterior for drying and sticking.
  • Lime – adds so much bright flavor.
  • Garlic – adds another layer of flavor.

Ingredients for the Mango Avocado Salsa

  • Mango – adds fresh natural sweetness.
  • Red bell pepper – adds more texture and color.
  • Red onion – a little goes a long way here. Rinse it so it’s not so harsh first.
  • Avocado – adds a delicious creaminess.
  • Cilantro and lime – adds classic Mexican flavors to the salsa
  • Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.

Ingredients for the Coconut Rice

  • Coconut Water – it adds flavor to the rice.
  • Canned coconut milk – don’t confuse this with coconut milk beverage. The canned stuff is much creamier and richer.
  • Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.

Grilled Lime Salmon with Mango-Avocado Salsa and Coconut Rice | Cooking Classy

Can I Bake the Salmon in the Oven?

During the winter months you can also cook this salmon in a grill pan or bake it in the oven. The baked version won’t be quite as good because you won’t get the light char but when it’s zero degrees outside it’s what we do.

To do so bake salmon in a greased 13 by 9-inch baking dish in preheated 400 degree oven for 12 – 15 minutes.

Grilled Lime Salmon with Mango-Avocado Salsa and Coconut Rice | Cooking Classy

More Salmon Favorites to Try!


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Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

4.81 from 26 votes

Here you have one of the ultimate summer meals! Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. Sure to impress anyone lucky enough to try it!

Servings: 4 servings
Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes


Lime Salmon

  • 4 (6 oz) skinless salmon fillets
  • 3 Tbsp olive oil, plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic, crushed
  • Salt and freshly ground black pepper, to taste

Coconut Rice

  • 1 1/2 cups Zico Coconut Water
  • 1 1/4 cups canned coconut milk
  • 1 1/2 cups jasmine rice, rinsed well and drained well
  • 1/2 tsp salt

Avocado-Mango Salsa

  • 1 large mango, peeled and diced
  • 3/4 cup chopped red bell pepper (1/2 large)
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion, rinsed under water and drained
  • 1 large avocado, peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper, to taste


  1. For the salmon: In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 

  2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
  4. For the coconut rice: While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. 

  5. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
  6. For the avocado-mango salsa: while the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.

  7. Serve salmon warm with coconut rice top with avocado mango salsa.
Nutrition Facts
Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Amount Per Serving
Calories 739 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 16g 80%
Cholesterol 93mg 31%
Sodium 448mg 19%
Potassium 1495mg 43%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 11g
Protein 40g 80%
Vitamin A 29.9%
Vitamin C 76.4%
Calcium 7.2%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Grilled Salmon, salmon recipes
Calories: 739 kcal
Author: Jaclyn
This post is sponsored by Zico Coconut Water. All thoughts and opinions are my own. Thanks for supporting the brands I love which help make this blog possible!


  • L Marshall: I have made this recipe three times. Super easy and delicious!
    I score the salmon skin making it more crunchy.
    Regarding the salsa, I leave out the onion because even though you rinse and rinse the chopped onion, it still overpowers the mango. I also add a bit more mango than what is called for. The salsa will stay in the refrigerator up to 4 days tasting great over scrambled eggs. February 12, 2019 at 4:24pm Reply

  • Preditta: How many do these measurements feed? January 5, 2019 at 1:44pm Reply

  • Tina: I make this ALOT! Delicious December 19, 2018 at 8:34pm Reply

  • Deborah: Delicious! Will definitely make it all again. November 19, 2018 at 7:13pm Reply

  • Karen: Absolutely delicious meal; I grilled my marinaded salmon on the our treger grill. I used the mango salsa and rice from this recipe and it was wonderful. I marinaded our salmon in orange juice and herbs, placed the pieces on top of lemon slices, then grilled them. Yum September 6, 2018 at 11:53am Reply

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