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I still remember the first time these flavors clicked for me. It was a sweltering summer evening, the kind where you don’t even want to think about turning on the oven.
The grill was my only option. I had a beautiful piece of salmon, a perfectly ripe mango on the counter, and a can of coconut milk. It felt like a puzzle, and the result was pure magic.
This recipe is my tribute to that discovery. It’s a dish that tastes like a vacation, but it comes together so easily you can make it on a Tuesday night. It’s bright, rich, and surprisingly simple.
What You’ll Need
Here’s the full list of ingredients. The key is to use fresh, quality components. It makes all the difference.
For the Salmon & Marinade:
- 4 Salmon Fillets (about 6 oz each)
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon coconut oil, melted (for grilling)
For the Mango Salsa:
- 1 large ripe mango, peeled and diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- Pinch of salt
Pro Tips
I’ve made this dish dozens of times. Here are a few hard-won lessons that will help you get it perfect on your first try.
- Don’t Over-Marinate the Salmon. The lime juice in the marinade is acidic. If you leave the salmon in for too long (more than 30 minutes), the acid will start to “cook” the fish, changing its texture. 20-30 minutes is the sweet spot.
- Choose Your Mango Wisely. Look for a mango that gives slightly when you press it gently, like a peach or avocado. It should also have a sweet, fruity aroma near the stem. An underripe mango will be tart and hard, while an overripe one will be mushy.
- Oil the Grill Grates, Not Just the Fish. To prevent the salmon from sticking, get the grill nice and hot first. Then, take a paper towel, dip it in a high-smoke-point oil (like canola or avocado oil), and use tongs to wipe the hot grates right before you place the fish down. This creates a fantastic non-stick surface.
- Let the Fish Tell You When It’s Ready to Flip. If you try to lift the salmon and it’s sticking, give it another 30-60 seconds. Once a good sear has formed, the fish will release itself from the grates easily. Don’t force it.
Tools Required
You don’t need a professional kitchen for this. Just a few basic tools will do the job.
- Grill (gas or charcoal)
- Grill tongs or a fish spatula
- Mixing bowls (one for the marinade, one for the salsa)
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
This recipe is very flexible. Feel free to play around with it based on what you have on hand.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Salmon | Halibut, Mahi-Mahi, Cod | Adjust grill time for thickness. |
| Mango | Pineapple, Peaches | Use fresh, not canned. |
| Jalapeño | Serrano or a dash of hot sauce | Adjust for your heat preference. |
| Cilantro | Fresh Parsley or Mint | Changes the flavor profile slightly. |
For a vegetarian version, this marinade and salsa are fantastic with firm tofu or large portobello mushrooms.
Make Ahead Tips
You can prep most of this recipe ahead of time, which makes it perfect for a weeknight or for entertaining.
The mango salsa can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. In fact, it often tastes even better the next day as the flavors meld.
The marinade can also be whisked together and stored in the fridge for up to 3 days. Just don’t add the fish until you’re ready to cook!
How to Make Grilled Salmon with Mango Coconut Sauce
Follow these steps for a perfect result every time.
Step 1: In a medium bowl, whisk together the coconut milk, soy sauce, 1 tablespoon of lime juice, grated ginger, and minced garlic. This is your marinade.
Step 2: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each piece is coated. Let it marinate for 20-30 minutes at room temperature.
Step 3: While the salmon is marinating, prepare the mango salsa. In another bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro. Squeeze the juice of one lime over the top and add a pinch of salt. Gently toss to combine and set aside.
Step 4: Preheat your grill to medium-high heat (about 400-450°F). Clean the grates well and oil them using the pro tip above.
Step 5: Remove the salmon from the marinade, letting any excess drip off. Brush the fillets with the melted coconut oil. Place the salmon on the hot grill, skin-side up if your fillets have skin.
Step 6: Grill for about 4-6 minutes on the first side. You’ll see the color change up the sides of the fillet. Flip carefully with a fish spatula or tongs.
Step 7: Cook for another 3-5 minutes on the second side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
Step 8: Remove the salmon from the grill and let it rest for a couple of minutes. Serve immediately, topped with a generous spoonful of the fresh mango salsa.
Nutrition, Diets, and Pairings
This dish is not only delicious but also packed with healthy fats and protein. Here’s a quick look at how to fit it into your lifestyle.
Dietary Swaps
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce. The rest of the recipe is naturally gluten-free.
- Paleo: Use coconut aminos instead of soy sauce and ensure your coconut milk has no added sugars or gums.
- Keto / Low-Carb: Mango is high in sugar. Swap the mango salsa for a lower-carb topping like a cucumber and avocado salsa with lime and cilantro.
Meal Pairing Suggestions
This dish is a star, so the sides can be simple. They should complement the tropical flavors without overpowering them.
| Side Dish | Why It Works |
|---|---|
| Coconut Rice | Echoes the coconut flavor. |
| Simple Quinoa | A healthy, neutral base. |
| Grilled Asparagus | Adds a green, smoky element. |
| Black Beans | Adds fiber and an earthy note. |
Cooking Efficiency
To save time, use the 20-30 minute marinating window to your advantage. This is the perfect time to chop all your ingredients and assemble the mango salsa. By the time the salmon is done marinating, your entire meal is ready for the grill.
Leftovers and Storage
If you happen to have any leftovers, they are great the next day.
Store the cooked salmon and the mango salsa in separate airtight containers in the refrigerator for up to 2 days.
The salmon is delicious cold on top of a salad. If you prefer to reheat it, do so gently in a lightly oiled pan over low heat or in the microwave at 50% power to avoid drying it out.
Frequently Asked Questions
Q1. Can I cook this in the oven instead of on the grill?
Ans: Absolutely. Preheat your oven to 400°F. Place the marinated salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through. You can also use a grill pan on the stovetop over medium-high heat.
Q2. Can I use frozen salmon?
Ans: Yes, you can. Make sure to thaw it completely before marinating. The best way is to let it thaw overnight in the refrigerator. Pat it very dry with paper towels before placing it in the marinade.
Q3. How do I know when the salmon is cooked perfectly?
Ans: The best way is with an instant-read thermometer; it should read 145°F at the thickest part. If you don’t have one, gently press on the thickest part with a fork. If it flakes apart easily, it’s done.
Q4. My salsa seems too watery. How can I fix it?
Ans: This can happen if your mango is extra juicy. You can simply drain off some of the excess liquid before serving. Alternatively, you can add more solid ingredients, like a bit of diced avocado or more red onion, to balance it out.
Wrapping Up
This grilled salmon recipe is more than just a meal; it’s a little escape. It brings bright, tropical flavors to your table with minimal fuss.
The combination of the savory, creamy salmon and the sweet, zesty salsa is something special. I truly hope you give it a try.
When you do, come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any of your own fun variations!
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