Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

I recently flew home from Alaska with 50 lbs. of Sockeye and King Salmon I'd spent a week catching in the Kenai and Kasilof River. With that much Salmon in the freezer, I'm trying lots of new recipes. Since it's summer, I'm trying to take advantage of all the fruits and vegetables that are in season. When you add sweet fruity salsa to lime grilled salmon it's a sweet and savory delight! The coconut rice is a creamy addition that all will enjoy. This recipe is easy to follow and is a must try for all who love Salmon! 

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Yield: 4 servings


Lime Salmon

  • 4 (6 oz) skinless salmon fillets
  • 3 Tbsp olive oil , plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic , crushed
  • Salt and freshly ground black pepper , to taste

Coconut Rice

  • 1 1/2 cups Zico Coconut Water
  • 1 1/4 cups canned coconut milk
  • 1 1/2 cups jasmine rice , rinsed well and drained well
  • 1/2 tsp salt

Avocado-Mango Salsa

  • 1 large mango , peeled and diced
  • 3/4 cup chopped red bell pepper (1/2 large)
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion , rinsed under water and drained
  • 1 large avocado , peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper , to taste


  • For the salmon:
  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
  • For the coconut rice:
  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
  • For the avocado-mango salsa:
  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice top with avocado mango salsa.

This recipe is from one of my favorite recipe sources, Cooking Classy. 


Cherri Teutsch

Prois Hunting  - Hunt Staff

ReelCamo Girl Team Member


Facebook: Cherri Teutsch


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