Grilled Salmon with Mango Salsa and Rice

Grilled Salmon with Mango Salsa and Rice is a fresh, vibrant, and healthy dish that’s perfect for warm-weather meals or whenever I want something light but satisfying. The smoky, tender salmon pairs beautifully with sweet and tangy mango salsa, all served over fluffy rice that soaks up every bit of flavor.

Why You’ll Love This Recipe

I love how this recipe brings together bold, bright flavors with minimal prep. The grilled salmon has a slightly charred exterior and juicy interior, while the mango salsa adds a cool, fruity contrast. It’s colorful, refreshing, and full of nutrients. Plus, it looks impressive on the plate but is simple enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon:
salmon fillets
olive oil
lime juice
garlic, minced
salt
black pepper
paprika (optional)

For the mango salsa:
ripe mango, diced
red bell pepper, diced
red onion, finely chopped
jalapeño, minced (optional)
fresh cilantro, chopped
lime juice
salt

For the rice:
jasmine or basmati rice, cooked
butter or olive oil (optional)
salt (to taste)

Directions

1. I start by whisking together olive oil, lime juice, garlic, salt, pepper, and paprika. I brush this mixture over the salmon and let it marinate for about 15–20 minutes while the grill heats.

2. While the salmon marinates, I combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa. I stir it gently and let it chill in the fridge.

3. I preheat the grill to medium-high and oil the grates to prevent sticking.

4. I grill the salmon skin-side down for about 4–5 minutes, then flip and cook for another 3–4 minutes, or until it flakes easily with a fork.

5. I serve the grilled salmon over a bed of rice and top it generously with the fresh mango salsa.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 15–20 minutes to cook, so I can have dinner ready in about 35 minutes.

Variations

Sometimes I swap mango for pineapple or peach in the salsa for a different twist. If I want extra heat, I add more jalapeño or a dash of hot sauce. When I’m short on time, I cook the salmon in a skillet or oven instead of grilling. I’ve also used quinoa or coconut rice instead of plain rice for more flavor and texture.

storage/reheating

I store leftover salmon and rice in airtight containers in the fridge for up to 3 days. I keep the salsa separate to preserve its freshness. To reheat, I warm the salmon and rice gently in the microwave or in a skillet with a splash of water or broth. The salsa is best served cold or at room temperature.

FAQs

Can I use frozen salmon?

Yes, I thaw it completely in the fridge and pat it dry before marinating and grilling.

How do I know when the salmon is done?

I check if it flakes easily with a fork and reaches an internal temperature of 145°F. It should be opaque and juicy, not dry.

Can I make the mango salsa ahead of time?

Absolutely. I usually make it a few hours ahead and store it in the fridge—it gives the flavors time to blend beautifully.

What kind of rice works best?

I usually go with jasmine or basmati rice because they’re light and aromatic, but brown rice or coconut rice also pair well.

Can I bake the salmon instead of grilling?

Yes, I bake it at 400°F for about 12–15 minutes or until cooked through when I don’t want to fire up the grill.

Conclusion

Grilled Salmon with Mango Salsa and Rice is a bright, refreshing meal that’s perfect for summer or anytime I want something flavorful and healthy. The combination of smoky grilled salmon, juicy fruit salsa, and fluffy rice makes this dish a regular in my kitchen. It’s light, quick, and full of everything I love in a satisfying meal.

Grilled Salmon with Mango Salsa and Rice

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Fusion
• Diet: Gluten Free

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Description

Grilled Salmon with Mango Salsa and Rice is a vibrant, healthy dish combining smoky, tender salmon with a sweet and tangy mango salsa, all served over a bed of fluffy rice. It’s perfect for a light, flavorful meal that’s quick and easy to prepare.

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Ingredients

• For the salmon:
• 4 salmon fillets
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1/2 tsp paprika (optional)
• For the mango salsa:
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, minced (optional)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste
• For the rice:
• 2 cups cooked jasmine or basmati rice
• 1 tbsp butter or olive oil (optional)
• Salt to taste

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Instructions

1. Whisk together olive oil, lime juice, garlic, salt, pepper, and paprika. Brush over salmon and let marinate for 15–20 minutes.
2. Combine all salsa ingredients in a bowl. Stir gently and refrigerate until ready to use.
3. Preheat grill to medium-high and oil the grates.
4. Grill salmon skin-side down for 4–5 minutes, flip, and cook another 3–4 minutes until cooked through and flaky.
5. Serve salmon over a bed of rice, topped with mango salsa.

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Notes

• Swap mango for pineapple or peach for variety.
• Adjust jalapeño for preferred heat level.
• Use coconut rice or quinoa for a flavor twist.
• Salmon can be pan-seared or baked instead of grilled.
• Make salsa ahead to enhance flavors.

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Nutrition

• Serving Size: 1 salmon fillet with rice and salsa
• Calories: 490
• Sugar: 10g
• Sodium: 320mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 95mg