The sizzling sound of salmon on the grill instantly evokes summer gatherings filled with laughter and good food. Today, I’m excited to share my recipe for Grilled Lime Salmon with Avocado-Mango Salsa, a dish that perfectly pairs flaky, charred salmon with the lively zing of tropical flavors. Not only is this recipe a delightful blend of textures and tastes, but it’s also quick to prepare—making it a stellar weeknight dinner or an impressive entrée for parties. Plus, the coconut rice underneath adds a creamy, comforting touch that rounds out each bite. Curious about how this fresh and vibrant summer meal can transform your dinner routine? Let’s dive in!
Why Is Grilled Lime Salmon So Irresistible?
Flavor Explosion: The combination of zesty lime and sweet mango creates a refreshing contrast that will brighten any meal.
Quick and Easy: Even on busy nights, this recipe comes together in just under 30 minutes, allowing you to enjoy a gourmet experience without the fuss.
Versatile Substitutions: Feel free to swap ingredients, whether using quinoa instead of rice or adding spicy jalapeños to your salsa, making it perfect for all taste preferences.
Crowd-Pleasing Appeal: Impress your family and friends with this stunning dish—its vibrant colors and flavors are sure to be a hit at summer barbecues or casual dinners alike.
For another delicious salmon option, try my Baked Cajun Salmon for a spicier twist!
Grilled Lime Salmon with Mango Salsa Ingredients
For the Salmon Marinade
• Salmon Fillets – 6 oz skinless salmon fillets; fresh fish provides the best flavor and texture.
• Olive Oil – 3 tbsp; keeps the salmon moist while grilling; substitute with avocado oil for a different flavor.
• Lime Zest – 2 tsp; brightens the dish with a citrus punch; lemon zest can be used for a different twist.
• Fresh Lime Juice – 3 tbsp; enhances the dish’s acidity; replace with lemon juice if you prefer.
• Garlic – 3 cloves, crushed; adds aromatic depth; opt for garlic powder in a hurry.
• Salt and Pepper – To taste; essential for seasoning; adjust to your preference.
For the Coconut Rice
• Coconut Water – 1.5 cups; brings a subtle sweetness to rice; regular water can be substituted.
• Canned Coconut Milk – 1.25 cups; gives creaminess to the rice; almond milk is a lighter alternative.
• Jasmine Rice – 1.5 cups, rinsed and drained; base for the dish; carnaroli or basmati rice also work.
For the Mango Salsa
• Mango – 1 large, peeled and diced; contributes sweetness and texture; peaches or pineapples can be used instead.
• Red Bell Pepper – 3/4 cup, chopped; adds crunch and color; yellow or orange bell peppers are great substitutes.
• Fresh Cilantro – 1/4 cup, chopped; invigorates the salsa with freshness; parsley or mint can be used for variety.
• Red Onion – 1/3 cup, rinsed and drained; brings sharpness to the mix; green onions make an excellent alternative.
• Avocado – 1 large, peeled and diced; provides creaminess; diced cucumber can lighten the dish.
• Additional Lime Juice and Olive Oil for Salsa – 1 tbsp each; enhances the flavors of the salsa.
This easy recipe for Grilled Lime Salmon with Avocado-Mango Salsa can swiftly elevate your summer cuisine!
Step‑by‑Step Instructions for Grilled Lime Salmon with Avocado-Mango Salsa
Step 1: Marinate Salmon
In an 11×7-inch baking dish, whisk together 3 tablespoons of olive oil, 2 teaspoons of lime zest, 3 tablespoons of fresh lime juice, 3 crushed garlic cloves, and salt and pepper to taste. Add your 6 oz skinless salmon fillets to the mixture, ensuring they are evenly coated. Let the salmon marinate for 10–15 minutes at room temperature while you prepare the coconut rice.
Step 2: Prepare Coconut Rice
In a medium saucepan, combine 1.5 cups of rinsed jasmine rice, 1.5 cups of coconut water, 1.25 cups of canned coconut milk, and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 18–20 minutes, or until the rice is tender and the liquid has been absorbed, creating a creamy base for your dish.
Step 3: Make Mango Salsa
While the rice is cooking, prepare the refreshing mango salsa. In a medium bowl, mix together the diced flesh of 1 large mango, 3/4 cup of chopped red bell pepper, 1/4 cup of chopped fresh cilantro, 1/3 cup of rinsed and drained red onion, and 1 large diced avocado. Drizzle with 1 tablespoon of additional lime juice and 1 tablespoon of olive oil, seasoning with salt and pepper to taste. Stir gently to combine.
Step 4: Grill Salmon
Preheat your grill to medium-high heat, aiming for around 400°F. Once heated, carefully place the marinated salmon fillets on the grill grates. Grill the salmon for about 3 minutes on each side, checking for a nice char and an internal temperature of 145°F. The salmon should be flaky and opaque when fully cooked, creating a beautiful centerpiece for your meal.
Step 5: Serve
On a large plate, create a generous bed of the creamy coconut rice. Place the perfectly grilled lime salmon on top of the rice and spoon the vibrant mango salsa over the salmon, allowing the bright colors to shine. This stunning presentation of Grilled Lime Salmon with Avocado-Mango Salsa is sure to impress your family and friends!
How to Store and Freeze Grilled Lime Salmon
Fridge: Store leftover grilled lime salmon in an airtight container for up to 3 days. Ensure the lid is sealed tightly to maintain freshness.
Freezer: If you want to extend its longevity, freeze the salmon in an airtight freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the salmon in a preheated oven at 350°F covered with foil for about 15 minutes or until warmed through. Avoid microwaving to preserve texture.
Salsa Storage: Store mango salsa separately in the fridge for up to 2 days. It’s best enjoyed fresh, but it can be kept in an airtight container.
Grilled Lime Salmon with Delectable Twists
Get ready to elevate your experience in the kitchen with these delightful variations that allow you to customize your dish to suit your taste!
- Healthier Grain: Swap jasmine rice for quinoa or cauliflower rice for a nutritious twist. This not only lowers carbs but adds a unique texture!
- Mix-Up Your Fish: Consider using tilapia or swordfish instead of salmon for a different flavor profile. Each fish has its own magic that can transform the dish entirely.
- Heat It Up: Toss in diced jalapeños or a pinch of cayenne pepper in your mango salsa for a spicy kick. The heat compliments the sweetness of the mango beautifully!
- Creamier Alternative: Replace the avocado in the salsa with a dollop of Greek yogurt for added creaminess and tang. You’ll love this indulgent twist!
- Tropical Upgrade: Try adding diced pineapple or even papaya in place of mango for a uniquely tropical flavor. Switching fruits can refresh the whole dish!
- Zesty Lime Infusion: Consider including lemon zest or even orange zest for a different citrus kick. It brightens up flavors and offers a summery twist!
- Adding Crunch: For an extra crunch, toss in some toasted coconut flakes to the coconut rice. It’ll bring a delightful texture and flavor combo that’s simply irresistible!
Feeling adventurous? By trying these swaps and twists, you’ll create countless variations of your dish that could even inspire a new favorite recipe! For more delightful salmon ideas, check out my One Pan Salmon or the zesty Salsa Verde Chicken. Enjoy!
What to Serve with Grilled Lime Salmon with Avocado-Mango Salsa
Elevate your dining experience with delectable side dishes that perfectly complement the sumptuous flavors of your grilled salmon.
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Grilled Asparagus: Adds a delightful crunch and smoky flavor that matches the char of the salmon.
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Quinoa Salad: A light and nutritious option packed with vibrant vegetables and a zesty dressing, enhancing the dish’s tropical flair.
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Crispy Oven-Roasted Potatoes: These golden nuggets provide a satisfyingly crispy texture, balancing out the creamy coconut rice.
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Fresh Mixed Green Salad: A refreshing medley of greens, cucumbers, and cherry tomatoes adds brightness, making every bite feel light and invigorating.
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Mango Mojito: This refreshing cocktail, made with muddled mint and lime, complements the tropical notes in your salmon for a refreshing sip.
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Passion Fruit Sorbet: A sweet and tangy frozen treat that cleanses the palate, rounding off your summer meal on a sweet note.
Pairing these sides will not only create a well-rounded meal but also enhance your culinary adventure with grilled lime salmon!
Expert Tips for Grilled Lime Salmon
Hot Grill: Ensure your grill is preheated to medium-high before adding the salmon; this helps achieve a perfect sear.
Minimal Flipping: Flip the salmon only once during cooking to keep it from breaking apart, ensuring a beautiful presentation on your plate.
Fresh Ingredients: Use the freshest ingredients you can find for both the salmon and the mango salsa. This is key to making your Grilled Lime Salmon truly flavorful.
Texture Control: If baking instead, preheat to 400°F and check for an internal temperature of 145°F after 12-15 minutes; this will keep the salmon moist.
Salsa Variations: Don’t hesitate to get creative with your mango salsa—adding jalapeños for heat or using different fruits can elevate your dish even further!
Make Ahead Options
These Grilled Lime Salmon with Avocado-Mango Salsa are perfect for busy home cooks looking to save time during the week! You can marinate the salmon up to 24 hours in advance; simply mix the olive oil, lime zest, lime juice, garlic, salt, and pepper, and store it in the refrigerator with the salmon. The mango salsa can also be prepared up to 3 hours beforehand for convenience—just keep it covered to prevent browning of the avocado. When you’re ready to serve, grill the salmon for about 3 minutes on each side, and pile that vibrant salsa on top for a fresh, delicious meal that will have everyone raving!
Grilled Lime Salmon with Avocado-Mango Salsa Recipe FAQs
How do I choose the right salmon for grilling?
Absolutely! When selecting salmon, look for skinless fillets with a bright, moist appearance. Fresh salmon should have a slight translucence, and it should smell like the ocean—not fishy! Aim for salmon sourced from sustainable fisheries.
How should I store leftover grilled salmon?
Leftover grilled lime salmon can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the container is sealed tightly; this will help maintain the salmon’s moisture and flavor.
Can I freeze grilled salmon?
Very! To freeze grilled salmon, place the cooled fillets in an airtight freezer bag, squeezing out as much air as possible. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw the salmon overnight in the fridge, then reheat in a preheated 350°F oven for about 15 minutes. This method helps preserve its flaky texture.
What are the dietary considerations for this recipe?
For those with allergies, this grilled lime salmon recipe is gluten-free! If you’re concerned about dairy, rest assured that both coconut milk and coconut water provide a deliciously creamy base that’s also dairy-free. Plus, I recommend double-checking if any additional substitutions suit your specific dietary needs.
What if my mango salsa turns out too watery?
Not a problem! If your mango salsa is too watery, try adding more diced avocado or even a splash of lime juice to thicken it up. Alternatively, you can strain the salsa through a fine-mesh sieve for a few minutes to remove excess liquid. This will help it maintain a nice chunky texture.
How long will mango salsa last in the fridge?
Mango salsa is best enjoyed fresh but can be stored in the refrigerator in an airtight container for up to 2 days. If it starts to look a bit dull or watery, give it a gentle stir to bring back some freshness before serving!
Grilled Lime Salmon with Avocado-Mango Salsa
Ingredients
Equipment
Method
- In an 11x7-inch baking dish, whisk together olive oil, lime zest, fresh lime juice, crushed garlic, and salt and pepper. Add the salmon fillets to the mixture, ensuring they are evenly coated. Let the salmon marinate for 10–15 minutes.
- In a medium saucepan, combine rinsed jasmine rice, coconut water, canned coconut milk, and a pinch of salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
- In a medium bowl, mix together mango, chopped red bell pepper, chopped cilantro, rinsed and drained red onion, and diced avocado. Drizzle with additional lime juice and olive oil, seasoning with salt and pepper. Stir gently to combine.
- Preheat your grill to medium-high heat. Place the marinated salmon fillets on the grill grates and grill for about 3 minutes on each side, checking for a nice char and an internal temperature of 145°F.
- On a large plate, create a bed of coconut rice. Place the grilled salmon on top and spoon the mango salsa over the salmon.
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