Why You’ll Love This Recipe
Grilled Salmon with Mango Salsa and Rice is the perfect blend of freshness, flavor, and balance. The smoky char from the salmon pairs beautifully with the sweet and tangy mango salsa, while the fluffy rice provides a hearty base to round out the meal. It’s a dish that feels light yet satisfying, making it ideal for warm evenings or when you want something both healthy and indulgent. I tried making this once with coconut rice instead of plain rice, and it gave the dish a tropical flair that worked beautifully with the mango. The salsa’s brightness enhances the richness of the salmon, and the dish comes together in under an hour, making it great for weeknights or dinner parties. This recipe is not only visually stunning but also bursting with vibrant flavors that showcase how simple ingredients can create a truly gourmet experience.
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Grilled Salmon with Mango Salsa and Rice – A Fresh and Flavorful Dinner
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Grilled Salmon with Mango Salsa and Rice is a fresh and vibrant dish featuring tender, smoky salmon fillets paired with a sweet and tangy mango salsa, served over fluffy rice for a complete and healthy meal.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 1/2 cups jasmine rice (or long-grain rice)
- 3 cups water or chicken broth
- 1 large ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
Instructions
- Cook rice according to package instructions using water or chicken broth for extra flavor. Fluff with a fork and set aside.
- In a small bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Brush mixture over salmon fillets.
- Preheat grill (or grill pan) to medium-high heat. Grill salmon skin-side down for 4–5 minutes per side, until cooked through and slightly charred.
- Meanwhile, prepare mango salsa by combining diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and lime zest in a bowl. Mix gently and chill until ready to serve.
- Serve grilled salmon over rice and top with a generous spoonful of mango salsa.
Notes
- For extra smoky flavor, grill salmon on a cedar plank.
- Brown rice or cauliflower rice can be used as a healthier base.
- Mango salsa can be made 1–2 hours ahead for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets – Rich, flaky salmon is the star of the dish. Choose skin-on fillets for better flavor and grilling stability.
Olive oil – Brushed over the salmon to keep it moist and add depth of flavor.
Garlic powder – Adds a subtle savory kick to the salmon without overpowering it.
Paprika – Gives the salmon a smoky warmth and enhances its color.
Salt and black pepper – Essential seasonings to balance and bring out the salmon’s natural richness.
Mango – The highlight of the salsa, offering sweetness and juiciness that contrasts with the grilled salmon.
Red bell pepper – Adds crunch, sweetness, and vibrant color to the salsa.
Red onion – Provides a sharp, tangy bite that balances the sweetness of the mango.
Jalapeño – Brings heat to the salsa, making the flavors pop. You can adjust the amount depending on your spice preference.
Cilantro – Fresh cilantro ties the salsa together with its bright, herbal note.
Lime juice – Adds zesty acidity that lifts the salsa and balances the richness of the salmon.
Cooked rice – A simple but essential side that absorbs all the juices and flavors. Jasmine or basmati rice work particularly well.
Directions
Preheat the grill to medium-high heat. Pat the salmon fillets dry, then rub with olive oil, garlic powder, paprika, salt, and pepper. Set aside while the grill heats up.
Prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Mix gently and chill until ready to serve.
Cook the rice according to package directions. Fluff with a fork and keep warm.
Place the salmon fillets on the grill, skin side down. Cook for 4–5 minutes per side, depending on thickness, until the salmon flakes easily with a fork but remains moist inside. Remove from the grill and let it rest for a couple of minutes.
To assemble, spoon rice onto each plate, top with a grilled salmon fillet, and finish with a generous scoop of mango salsa. Serve immediately for maximum freshness.
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, and cooking requires another 20 minutes. In total, you can have this meal ready in about 35 minutes.
Storage/reheating
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold on a salad. The mango salsa is best eaten fresh but can be kept in the fridge for 1 day. Cooked rice can be refrigerated for up to 3 days and reheated with a splash of water.
Variations and Customizations
Coconut Rice Twist – Cook the rice in coconut milk instead of water for a tropical pairing with mango salsa.
Avocado Salsa – Add diced avocado to the salsa for extra creaminess and richness.
Spicy Glaze – Brush the salmon with a honey-chili glaze before grilling for a sweet and spicy kick.
Pan-Seared Option – If grilling isn’t possible, pan-sear the salmon in a skillet for the same golden crust.
Grain Swap – Serve the salmon and salsa over quinoa or couscous instead of rice for a lighter variation.
FAQs
Can I use frozen salmon?
Yes, just thaw it fully before grilling for the best texture.
What type of mango is best?
Ripe but firm mangoes work best so the salsa isn’t mushy.
Can I make the salsa ahead of time?
Yes, but prepare it no more than 2–3 hours before serving for maximum freshness.
Do I need a grill for this recipe?
No, you can also bake or pan-sear the salmon.
How do I prevent the salmon from sticking to the grill?
Make sure the grill is preheated and the grates are well-oiled before placing the salmon.
Conclusion
Grilled Salmon with Mango Salsa and Rice is a vibrant, satisfying dish that brings together smoky, savory, sweet, and tangy flavors in perfect harmony. It’s a meal that feels both light and filling, making it a versatile option for any occasion. The mango salsa elevates the salmon with freshness, while the rice provides a hearty base to complete the plate. Whether you prepare it for a quick weeknight dinner or a special gathering, this recipe is bound to impress with its bright colors and bold flavors.