Lime Salmon with Avocado-Mango Salsa Recipe

Imagine juicy, perfectly grilled salmon fillets seasoned with bright lime and garlic, nestled beside a creamy coconut rice, and crowned with a zesty mango-avocado salsa. Lime-Spiced Grilled Salmon with Tropical Salsa is pure summer on a plate—refreshing, vibrant, and bursting with color and flavor in every irresistible bite!

Ingredients You’ll Need

You’ll be surprised at how easy it is to create restaurant-worthy results with just a handful of vibrant, fresh ingredients. Each component in Lime-Spiced Grilled Salmon with Tropical Salsa plays a delicious role—think juicy salmon, zesty lime, and sweet mango—bringing the sunshine straight to your kitchen!

• Salmon Fillets: Choose fresh, skinless salmon for the best flavor and texture—wild-caught is especially wonderful here.
• Olive Oil: A touch of olive oil infuses the marinade and helps keep the fish tender and moist during grilling.
• Lime Zest & Juice: Don’t skip the zest—it adds tons of flavor and that signature citrus zip!
• Garlic: Freshly crushed garlic adds punch and aromatic depth to your marinade.
• Salt & Pepper: Add just enough to bring out every flavor, from the salmon to the salsa.
• Jasmine Rice: Fluffy, fragrant jasmine rice is the perfect base to soak up all those vibrant sauces.
• Coconut Milk & Coconut Water: This dreamy duo makes the rice extra creamy, rich, and tropical.
• Mango: A juicy, ripe mango adds a gorgeous pop of sweetness to your salsa.
• Red Bell Pepper: For crunch and a little color party on the plate!
• Fresh Cilantro: This adds a citrusy, herbal lift—if you’re not a fan, you can swap it out easily.
• Red Onion: Rinsed, so it’s milder, but it lends just the right zing.
• Avocado: Creamy cubes of avocado round out the salsa with mellow richness.
• Extra Lime Juice, Olive Oil, and Coconut Water: These tie the salsa together with a sunny, flavor-packed drizzle.

Variations

Don’t be afraid to give Lime-Spiced Grilled Salmon with Tropical Salsa your own creative twist—this is the kind of recipe that loves a little personal flair! You can easily adapt it to suit what’s in your fridge, your dietary preferences, or even just your mood.

• Pineapple or Papaya Salsa: Swap the mango for fresh pineapple or papaya for a new take on the classic tropical salsa.
• Herb Swap: Not a cilantro fan? Use basil or mint for a slightly different herbal punch that still feels fresh and bright.
• Coconut-Cauliflower Rice: Try cauliflower rice simmered in coconut milk and coconut water if you want to keep it low-carb but still deliciously creamy.
• Oven-Baked Salmon: If you don’t have a grill, bake the salmon at 425°F for 10–12 minutes until flaky and cooked through—you’ll still get gorgeous results!
• Spicy Salsa: Toss in a seeded, chopped jalapeño to the salsa for a hint of heat that wakes up the whole dish.

How to Make Lime-Spiced Grilled Salmon with Tropical Salsa

Step 1: Marinate the Salmon

Whisk olive oil, lime zest and juice, and crushed garlic together with salt and pepper in a shallow dish. Nestle the salmon fillets in the marinade, cover, and let them soak up those bright flavors in the fridge for at least 15–30 minutes per side. This step is what infuses each bite with zesty citrus that shines right through to the finished dish!

Step 2: Prep the Coconut Rice

While your salmon is marinating, combine jasmine rice, coconut water, coconut milk, and a pinch of salt in a saucepan. Bring it to a rolling boil, then cover and lower the heat so everything simmers gently. About 20 minutes later, fluff the rice and let it sit for five minutes—the texture will be luxuriously creamy with the subtle sweetness of coconut in every bite.

Step 3: Mix the Mango-Avocado Salsa

Toss the diced mango, bell pepper, cilantro, red onion, and avocado in a bowl with an extra splash of lime juice, olive oil, and a little coconut water. Season to taste, stirring gently to keep those avocado cubes intact. The result? A dazzling salsa bursting with color, juicy sweetness, and a tangy kick that’s basically summer in a bowl.

Step 4: Grill the Salmon

Just as the salsa comes together, preheat your grill over medium-high heat and brush the grates with a bit of oil. Lay the marinated salmon fillets on the grill and cook for about three minutes per side, just until the fish is opaque and flakes easily. You’ll see those beautiful grill marks and smell the lime and garlic caramelizing—pure heaven!

Step 5: Assemble and Serve

Mound a fluffy scoop of coconut rice on each plate, top with a sizzling piece of lime-spiced salmon, and finish it off with a generous spoonful of tropical salsa. It’s vibrant, inviting, and completely irresistible—perfect for weeknights, date nights, or anytime you need a little edible escape.

How to Serve Lime-Spiced Grilled Salmon with Tropical Salsa

Garnishes

Scattering a handful of chopped cilantro or a couple lime wedges over the top adds a splash of color and an extra citrusy aroma—plus, it invites everyone to squeeze a little more lime juice to their taste for a zingy boost.

Side Dishes

Lime-Spiced Grilled Salmon with Tropical Salsa pairs perfectly with grilled asparagus, crisp green beans, or a colorful garden salad. If you want to double down on the tropical vibes, try a chilled cucumber salad or quick-pickled veggies on the side for a refreshing crunch.

Creative Ways to Present

Show off your Lime-Spiced Grilled Salmon with Tropical Salsa “bowl style”—pile coconut rice, salmon, and salsa in deep bowls with a sprinkle of toasted coconut and a slice of fresh mango. Or, try serving salmon and salsa on skewers for festive party “tapas”—they look gorgeous and taste even better.

Make Ahead and Storage

Storing Leftovers

Leftover salmon, rice, and salsa should be stored in tightly covered containers in the fridge. Keep the salsa and salmon separate to maintain the best texture—each will keep beautifully for up to two days.

Freezing

You can freeze any leftover cooked salmon and rice for up to a month; just make sure they’re in airtight containers. Leave the fresh salsa out, though—it doesn’t freeze well because of the avocado and mango.

Reheating

For best results, gently reheat the salmon and rice in the microwave at half power, or warm them in a covered skillet over low heat. Serve with freshly made salsa for that bright, just-prepared zing!

FAQs

Final Thoughts

If you’re craving something sunny and fresh, Lime-Spiced Grilled Salmon with Tropical Salsa is the dish you need. I hope you fall in love with every juicy, zesty, colorful bite—don’t forget to share this recipe with someone special, because it’s the kind of meal that makes memories!

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