I still remember the first time I grilled this Coconut Lime Salmon with Avocado Mango Salsa — the kitchen smelled like the tropics and the guests went quiet after the first bite. Bright lime and creamy coconut soak into the salmon while a crisp, sweet mango-and-avocado salsa brings contrast: juicy, cooling, and just a little zesty. It’s a great midweek showstopper that feels special without complicated steps. If you like fresh seafood with bright, fruity flavors (and a quick cleanup), this is the recipe to bookmark. For a little background on avocado nutrition that pairs well with this dish, see avocado calories and benefits.
Why you’ll love this dish
This meal hits several marks: it’s quick to prep, packed with healthy fats and protein, and perfect for summer grilling or a relaxed weeknight. The coconut-lime marinade tenderizes and flavors the fish without overpowering it, while the salsa adds texture and brightness — a balance many people look for in seafood recipes.
“Light, flavorful, and easy to scale — a permanent entry in our summer rotation.” — a dinner guest
Reasons to make it:
- Fast: about 30 minutes active time plus a short marinade.
- Crowd-pleasing: kids and adults both tend to like the sweet-savory contrast.
- Healthy: omega-3 rich salmon with fresh fruit and herbs.
- Versatile: serve over rice, greens, or on tacos.
For another fruit-forward salmon pairing, check this grilled salmon and coconut rice idea that inspired my plating choices: complementary recipe suggestion.
The cooking process explained
Before you start, here’s the simple flow so you know what to expect:
- Whisk together the coconut-lime marinade.
- Marinate the salmon for at least 30 minutes (longer if time allows).
- Preheat the grill to medium and oil the grates.
- Grill the salmon ~5–7 minutes per side until opaque and flaky.
- While the salmon cooks, toss together the avocado-mango salsa.
- Serve the hot salmon topped with the cool salsa.
This overview keeps the cooking rhythm comfortable: marinade, a short grill session, and a no-cook salsa that finishes in minutes.
What you’ll need
- 4 salmon fillets
- 1 cup coconut milk (full-fat for richer flavor; light works in a pinch)
- 2 tablespoons lime juice (fresh is best)
- 1 teaspoon lime zest
- Salt and pepper to taste
For the salsa:
- 1 avocado, diced
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice (for salsa)
- Salt to taste
Ingredient notes and substitutions:
- Salmon: any firm salmon (Atlantic, sockeye, or coho) works. Skin-on fillets help keep the fish moist on the grill.
- Coconut milk: canned coconut milk gives the best creaminess; shake before measuring.
- Mango: if mango is out of season, use ripe pineapple for a different sweet-tart note.
- Cilantro: parsley can substitute if you dislike cilantro.
Directions to follow
- Make the marinade: In a bowl, whisk together 1 cup coconut milk, 2 tablespoons lime juice, 1 teaspoon lime zest, and a pinch of salt and freshly ground black pepper.
- Marinate the salmon: Place the 4 salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Refrigerate for at least 30 minutes and up to 2 hours.
- Preheat the grill: Heat the grill to medium (about 375–425°F / 190–220°C). Oil the grates to prevent sticking.
- Grill the salmon: Remove salmon from the marinade and pat lightly to remove excess. Place fillets skin-side down first if skin-on. Grill for about 5–7 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C) in the thickest part for safe serving.
- Make the salsa: While the salmon cooks, combine diced avocado, diced mango, 1/2 finely chopped red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, and salt to taste in a bowl. Toss gently to avoid mashing the avocado.
- Serve: Plate the hot grilled salmon and spoon the avocado mango salsa over each fillet. Serve immediately.
Short, active steps and clean-up-friendly prep keep this recipe accessible even on a busy night.
How to plate and pair
Best ways to enjoy it:
- Over coconut rice: the extra coconut complements the marinade.
- On a bed of mixed greens or arugula for a lighter meal.
- In warm corn tortillas for salmon tacos with salsa spooned on top.
Plating tips:
- Spoon salsa down the center of the fillet for a restaurant-style look.
- Garnish with extra lime wedges and a sprinkle of cilantro.
- Add thinly sliced jalapeño or a drizzle of hot honey for contrast.
Wine and beverage pairings:
- A chilled Sauvignon Blanc or dry Riesling cuts through the richness.
- For non-alcoholic choices, try sparkling water with lime or an iced green tea.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate cooked salmon in an airtight container within 2 hours of cooking. Consume within 2–3 days.
- Store the salsa separately (it’s best fresh). If you must refrigerate the salsa, expect some color change in the avocado and use within 24 hours.
Reheating:
- Oven: Preheat to 275°F (135°C). Place salmon in a shallow dish, add a splash of water or broth, cover with foil, and heat for 10–15 minutes until warm.
- Microwave: Use short bursts at medium power to avoid drying out; cover to trap moisture.
Freezing:
- Freeze uncooked marinated salmon for up to 2 months in a freezer-safe bag (label with date). Thaw overnight in the fridge before grilling.
- Cooked salmon can be frozen, but the texture will change; wrap tightly and use within 1 month. Salsa does not freeze well because avocado becomes mushy.
Food safety reminder: always follow safe handling — keep raw fish separate from produce and wash hands and surfaces thoroughly.
Pro chef tips
Helpful cooking tips to get it perfect every time:
- Pat the salmon dry before grilling to get a nicer sear and avoid flare-ups.
- If using skin-on fillets, start skin-side down and don’t flip until the fish releases easily from the grill.
- Don’t over-marinate: the coconut milk is gentle, but lime juice can start to “cook” the surface if left too long. 30 minutes to 2 hours is ideal.
- Use a fish spatula to flip fillets gently.
- If you want char without direct flames, sear on high for 1–2 minutes per side and finish over medium heat.
For more ideas on avocado-forward breakfasts and snacks, you can read about avocado toast calories and variations — it’s a handy reference if you’re tracking macros.
Creative twists
Different ways to try it:
- Hawaiian-style: add a soy-sesame glaze to the marinade (reduce salt accordingly).
- Tropical bowl: serve the salmon over quinoa with shredded cabbage and mango salsa.
- Low-FODMAP: replace red onion with chopped green tops of scallions and omit cilantro if sensitive.
- For a spicy kick: fold diced serrano or a sprinkle of chile flakes into the salsa.
- Make it a surf-and-turf: pair smaller salmon fillets with grilled shrimp skewers.
Want a hearty side to round out a backyard menu? Consider pairing this with a warm bean chili for guests who want something more filling — there’s a solid recipe you can adapt here: hearty chili with beans.
Helpful answers
Q: How long should I marinate the salmon?
A: At least 30 minutes and up to 2 hours. Longer will impart more coconut-lime flavor but avoid overnight marination because the acid can firm the fish too much.
Q: Can I cook this in a pan instead of a grill?
A: Yes. Use a heavy skillet or cast iron over medium-high heat. Add a little oil and sear 4–5 minutes per side, adjusting for thickness.
Q: Is this safe for kids and pregnant people?
A: Cook salmon to an internal temperature of 145°F (63°C) to ensure safety. Use fresh, properly stored fish, and avoid raw or undercooked seafood for pregnant people.
Q: Can I make the salsa ahead of time?
A: Make the salsa up to 1 hour ahead. Keep avocado flesh from browning by adding lime juice and storing in an airtight container; still, it’s best made just before serving.
Q: What if my mango isn’t ripe?
A: An underripe mango won’t be sweet enough. If needed, dice and toss with a little extra honey or agave, or use pineapple as an alternative.
Conclusion
If you enjoyed this Coconut Lime Salmon with Avocado Mango Salsa and want a similar plated idea with coconut rice, check out this Grilled Salmon with Mango Salsa & Coconut Rice for inspiration and serving ideas.
Coconut Lime Salmon with Avocado Mango Salsa
Ingredients
Method
- Whisk together 1 cup coconut milk, 2 tablespoons lime juice, 1 teaspoon lime zest, and a pinch of salt and freshly ground black pepper in a bowl to make the marinade.
- Place the 4 salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Refrigerate for at least 30 minutes and up to 2 hours.
- Heat the grill to medium (about 375–425°F / 190–220°C). Oil the grates to prevent sticking.
- Remove salmon from the marinade and pat lightly to remove excess. If using skin-on fillets, place them skin-side down first. Grill for about 5–7 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
- Aim for an internal temperature of 145°F (63°C) in the thickest part for safe serving.
- While the salmon cooks, combine diced avocado, diced mango, 1/2 finely chopped red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, and salt to taste in a bowl. Toss gently to avoid mashing the avocado.
- Plate the hot grilled salmon and spoon the avocado mango salsa over each fillet. Serve immediately.