Cook the Coconut Rice

Add rice, coconut milk, water, and salt to a saucepan. Bring everything to a gentle boil.

Reduce heat, cover, and let it simmer for about 15 minutes until the rice becomes fluffy and fragrant.

Important tip: Don’t keep lifting the lid every 30 seconds. The rice needs steam to cook properly.

Make the Mango Salsa

Grab a bowl and combine diced mango, red onion, bell pepper, cilantro, lime juice, and a pinch of salt.

Mix everything gently so the mango doesn’t get smashed.

Taste it. If it feels like it needs more zing, squeeze in a little extra lime. Boom—instant brightness.

Season the Salmon

Pat the salmon dry with paper towels.

Rub each fillet with olive oil, garlic powder, paprika, salt, and pepper. Finish with a squeeze of lime juice.

This simple seasoning keeps the salmon flavorful without overpowering the mango salsa.

Cook the Salmon

Heat a large skillet over medium heat.

Place the salmon skin-side down and cook for 4–5 minutes. Flip carefully and cook another 3–4 minutes until the fish flakes easily with a fork.

Don’t overcook it. Dry salmon is basically culinary heartbreak.

Assemble the Dish

Scoop a generous serving of coconut rice into a bowl or plate.

Place the salmon on top, then pile on a big spoonful of mango salsa.

Take a second to admire your creation. It looks fancy, right?