If you’ve been craving a dish that feels vibrant, tropical, and comforting all at once, this Coconut Lime Salmon with Avocado Mango Salsa is exactly what you need. Imagine tender salmon fillets resting in a creamy coconut-lime sauce, finished with a bright, refreshing salsa of mango and avocado. It’s a recipe that not only feeds your body but also uplifts your spirit. Whether you’re cooking for a weeknight dinner, planning a romantic evening, or looking for a meal that will wow your friends, this dish delivers big flavors with surprisingly little effort.
Cooking this recipe isn’t just about following steps—it’s about creating an experience. The aromas of garlic, shallots, and jalapeño fill your kitchen while the salmon broils to golden perfection. The coconut milk and lime bring creaminess and zing, while the salsa adds a cooling, sweet touch. With every bite, you’ll feel as though you’re enjoying a mini vacation right at your table.
Why You’ll Love This Coconut Lime Salmon with Avocado Mango Salsa:
When you bring this recipe to your kitchen, you’re not just cooking—you’re crafting a meal that checks all the boxes:
- Bold flavors – Sweet, spicy, creamy, and zesty blend seamlessly.
- Nutritious and balanced – Rich in omega-3s, healthy fats, and vitamins.
- Quick and easy – Ready in about 30 minutes, perfect for busy evenings.
- Versatile – Ideal for family dinners, date nights, or meal prep.
- Impressive presentation – A restaurant-worthy dish without the fuss.
The best part? You don’t need to be a professional chef to pull this off. With straightforward steps and easily available ingredients, you’ll surprise yourself at how effortlessly you can create something so extraordinary
Ingredients You’ll Need:
Here’s everything you’ll need to make this coconut lime salmon recipe shine.
For the Salmon and Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Salmon fillets | 4 (about 6 oz each) | Thick cut works best |
| Salted butter | 6 tbsp, divided | Adds richness |
| Honey | 2 tsp | Balances flavor |
| Garlic | 4 cloves | Chopped |
| Shallots | 2 | Sliced or chopped |
| Jalapeños | 1–2 | Seeded if less heat preferred |
| Ground ginger | 2 tsp | Adds warmth |
| Lemon thyme | 2 tsp (optional) | Boosts citrusy notes |
| Coconut milk (full-fat) | 1 ½ cups | Creamy base |
| Soy sauce/tamari/fish sauce | 1 tbsp | Choose your favorite |
| Lime juice | ¼ cup | Freshly squeezed |
| Fresh basil | 1 cup | Torn for garnish |
For the Avocado Mango Salsa
| Ingredient | Amount | Notes |
|---|---|---|
| Avocados | 2 | Diced or sliced |
| Mango chunks | 1 cup | Fresh or thawed frozen |
| Lime juice + zest | 2 tbsp | Brightens the salsa |
| Fresh cilantro | ½ cup | Chopped |
Step-by-Step Instructions
This recipe is simple to follow. Here’s how you’ll bring everything together:
Broil the Salmon
- Preheat your oven to broil.
- Place 3 tablespoons of butter in a baking dish. Set the salmon fillets on top.
- Drizzle with honey, season generously with salt and pepper.
- Broil for about 5 minutes until the tops are crisp but not overcooked.
Build the Coconut Lime Sauce
- Reduce oven temperature to 400°F (200°C).
- Remove salmon briefly and add garlic, shallots, jalapeños, ginger, and thyme to the dish.
- Stir in coconut milk, soy sauce (or tamari/fish sauce), and lime juice.
- Return salmon to the dish, dot with remaining butter.
- Bake for about 10 minutes until sauce thickens and salmon reaches your desired doneness.
Make the Avocado Mango Salsa
- In a bowl, combine avocado, mango, lime juice, zest, and cilantro.
- Toss gently to keep avocados intact and vibrant.
Serve and Enjoy
- Spoon the coconut-lime sauce over bowls of rice or grains.
- Top with avocado mango salsa.
- Garnish generously with fresh basil leaves.
Tips for the Best Results
To make sure your Coconut Lime Salmon with Avocado Mango Salsa turns out perfect every time, keep these tips in mind:
- Pick fresh salmon – Thick-cut fillets cook evenly and stay moist.
- Adjust spice level – For a milder dish, remove jalapeño seeds.
- Use ripe mangoes and avocados – They give the salsa a creamy-sweet balance.
- Make salsa last minute – Prevents avocados from browning.
- Pair wisely – This dish goes great with rice, quinoa, or roasted veggies.
Variations and Substitutions
This recipe is versatile, so feel free to adapt it to your preferences:
- Protein swaps – Try shrimp, cod, or even chicken.
- Butter alternative – Use coconut oil for a dairy-free version.
- Different herbs – Swap basil with mint, parsley, or cilantro.
- Flavor boost – Add chili flakes for extra heat or ginger paste for stronger spice.
Nutrition Benefits
One of the best things about this dish is that it’s as nourishing as it is delicious.
- Salmon – Packed with omega-3 fatty acids for heart and brain health.
- Avocado – Provides healthy monounsaturated fats and fiber.
- Mango – Loaded with vitamins A and C to support immunity.
- Coconut milk – Adds creaminess and contains medium-chain triglycerides (MCTs).
- Herbs and citrus – Offer antioxidants and freshness.
Altogether, this meal is balanced, gluten-free, and adaptable for many diets.
FAQ – Coconut Lime Salmon with Avocado Mango Salsa
Can you make this dish ahead of time?
You can prepare the sauce and salmon earlier, but it’s best to make the salsa fresh just before serving for maximum flavor.
What sides go best with coconut lime salmon?
Rice, quinoa, couscous, or roasted vegetables work beautifully with the creamy sauce.
Can you use frozen salmon?
Yes—just thaw it completely before cooking so it cooks evenly.
How spicy is this recipe?
The heat depends on how you handle the jalapeños. Seed them for mild spice, leave seeds in for extra kick.
Is coconut lime salmon healthy?
Yes! It’s high in protein, filled with good fats, and loaded with vitamins from the salsa.
Conclusion – Bring Tropical Vibes to Your Dinner Table
Cooking this Coconut Lime Salmon with Avocado Mango Salsa isn’t just about putting food on the table—it’s about creating a meal that feels special. With its creamy sauce, zesty citrus notes, and refreshing salsa, it delivers an unforgettable balance of flavors. Best of all, you don’t need hours in the kitchen to enjoy it.
So, the next time you’re planning dinner, skip the ordinary and treat yourself to something extraordinary. This recipe will not only satisfy your hunger but also bring a sense of joy and creativity to your cooking routine.
More Recipe Suggestions:
Simple Spicy Summer Coconut Chicken Curry
Chili Crisp Chicken Tacos with Spicy Mango Salsa
Chopped Thai Crunch Chicken Salad
Fresh Mango Strawberry Swirled Slushies
Refreshing Strawberry Pineapple Salsa
Coconut Lime Salmon with Avocado Mango Salsa
Equipment
- Baking Dish Set (ceramic) optional
- Lodge Oval Brasier/Casserole optional
Ingredients
For the Salmon:
- 6 tablespoons salted butter divided
- 4 salmon fillets about 6 ounces each, thick cut works best
- Salt and black pepper to taste
- 2 teaspoons honey
- 4 cloves garlic chopped
- 2 shallots sliced or chopped
- 1 –2 jalapeños chopped (seeded if you prefer less heat)
- 2 teaspoons ground ginger
- 2 teaspoons lemon thyme optional
- 1 ½ cups full-fat coconut milk
- 1 tablespoon soy sauce tamari, or fish sauce
- ¼ cup fresh lime juice
- 1 cup fresh basil torn
For the Avocado Mango Salsa:
- 2 avocados diced or sliced
- 1 cup mango chunks
- 2 tablespoons lime juice + zest
- ½ cup fresh cilantro chopped
Instructions
Start the salmon
- Preheat the oven to broil. Place 3 tablespoons of butter in a baking dish. Set the salmon fillets on top and drizzle with honey. Season generously with salt and pepper. Broil for about 5 minutes, until the tops are lightly crisp.
Add flavor and sauce
- Reduce oven heat to 400°F (200°C). Remove the salmon and add garlic, shallots, jalapeños, ginger, and thyme to the dish. Pour in the coconut milk, soy sauce (or alternative), and lime juice. Stir gently to combine. Dot the salmon with the remaining 3 tablespoons of butter. Bake for about 10 minutes, or until the sauce thickens and the salmon is cooked to your liking.
Make the salsa
- In a bowl, combine avocado, mango, lime juice, lime zest, and cilantro. Toss gently.
Serve
- Spoon the salmon and coconut-lime sauce over bowls of rice. Top with avocado mango salsa and plenty of fresh basil.
