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Salmon with Mango Salsa and Coconut Rice

This Salmon with Mango Salsa and Coconut Rice is a vibrant, restaurant-quality meal featuring perfectly seasoned salmon served over creamy coconut rice and topped with a fresh mango salsa. Sweet mango, zesty lime, and cilantro complement the rich, flaky salmon, making this healthy recipe perfect for weeknight dinners, meal prep, or summer entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Salmon
  • 4 salmon fillets 6 ounces / 170 g each
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Juice of ½ lime
  • For the Coconut Rice
  • 1 cup jasmine rice rinsed
  • 1 cup canned full-fat coconut milk
  • 1 cup water
  • ½ teaspoon salt
  • For the Mango Salsa
  • 1 ripe mango diced
  • ½ red bell pepper finely diced
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño finely diced (optional)
  • Juice of 1 lime
  • Pinch of salt
  • Optional Garnishes
  • Lime wedges
  • Extra chopped cilantro
  • Sliced avocado
  • Toasted coconut flakes

Method
 

  1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
  2. While the rice cooks, pat the salmon dry with paper towels.
  3. Rub the salmon with olive oil, paprika, garlic powder, onion powder, salt, pepper, and lime juice.
  4. Heat a large skillet over medium-high heat or preheat the oven to 400°F (200°C).
  5. Cook the salmon for 4–5 minutes per side, or bake for 12–15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  6. In a medium bowl, combine the mango, bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Toss gently.
  7. Divide the coconut rice among four serving bowls or plates.
  8. Top each serving with one salmon fillet.
  9. Spoon the mango salsa generously over the salmon.
  10. Garnish with lime wedges, extra cilantro, avocado, or toasted coconut flakes if desired. Serve immediately.

Notes

Use fresh, ripe mango for the sweetest salsa.
Pat the salmon dry before seasoning for a better sear.
Do not overcook the salmon to keep it moist and flaky.
Brown rice or quinoa can replace jasmine rice if preferred.
Add extra jalapeño or red pepper flakes for a spicy kick.
Prepare the mango salsa just before serving for maximum freshness.