These Grilled Salmon Bowls are the perfect balance of fresh, light, and satisfying. Tender salmon is grilled with a bright lime finish, then served over fluffy coconut rice and topped with sweet mango salsa, creamy avocado, and fresh cilantro. It’s an easy weeknight dinner that feels restaurant-worthy and is packed with vibrant summer flavors in every bite.
Grilled Salmon Bowls
For the Salmon
- 4 salmon filets
- Olive oil
- Kosher salt
- Black pepper
- Garlic powder
- Zest and juice of 1 lime
For the Coconut Rice
- 1½ cups jasmine rice
- 1 can full-fat coconut milk
- 1 cup water
- ½ teaspoon salt
For Serving
- Store-bought mango salsa
- Diced avocado
- Fresh cilantro
- Lime wedges
Optional toppings:
- sliced cucumber
- jalapeño
- shredded cabbage
Directions:
- Preheat grill to medium-high heat.
- Rinse rice well. Add rice, coconut milk, water, and salt to a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for about 18 minutes. Remove from heat and let sit covered for 5–10 minutes before fluffing.
- Pat salmon dry and lightly coat with olive oil. Season generously with salt, pepper, and garlic powder.
- Grill salmon for about 4–5 minutes per side, or until flaky and lightly charred.
- Finish the salmon with fresh lime zest and lime juice immediately after grilling.
- Serve over coconut rice with mango salsa, avocado, cilantro, and extra lime wedges.
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I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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