Go Back

Salmon with Mango Salsa and Coconut Rice

This Salmon with Mango Salsa and Coconut Rice is fresh, flavorful, and packed with tender salmon, creamy coconut rice, and vibrant mango avocado salsa. Perfect for healthy salmon recipes and salmon rice meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salmon
  • 4 salmon fillets
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Coconut Rice
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • ½ tsp salt
  • Mango Salsa
  • 1 ripe mango diced
  • 1 avocado diced
  • ¼ cup red onion finely chopped
  • Juice of 1 lime
  • 2 tbsp chopped cilantro
  • Salt to taste
  • Optional Garnishes
  • Sesame seeds
  • Lime wedges
  • Jalapeños
  • Green onions

Method
 

  1. Rinse jasmine rice under cold water.
  2. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and fluffy.
  4. Pat salmon fillets dry and brush with olive oil.
  5. Season salmon with salt, pepper, garlic powder, and paprika.
  6. Heat a skillet over medium-high heat and cook salmon for 4–5 minutes per side until flaky and fully cooked.
  7. In a bowl, combine mango, avocado, red onion, cilantro, lime juice, and salt. Mix gently.
  8. Spoon coconut rice into serving bowls or plates.
  9. Top with salmon and mango salsa.
  10. Garnish with sesame seeds, lime wedges, or green onions if desired.
  11. Serve immediately.

Notes

  • Fresh salmon provides the best flavor and texture.
  • Do not overcook salmon to keep it moist.
  • Jasmine rice works best for creamy coconut rice.
  • Add spicy mayo for sushi-inspired salmon bowl flavor.
  • Store leftovers refrigerated up to 3 days.