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Grilled Salmon With Sides: The Ultimate Pairing Guide for a Delicious Meal

grilled salmon with herb topping, rice, and colorful vegetable medley

This grilled salmon with tropical salsa and garlic herb rice is the perfect balance of smoky, sweet, and savory. Ready in just 30 minutes, this clean and satisfying dish makes an ideal weeknight dinner or summer cookout centerpiece. The tropical salsa bursts with fresh mango, cucumber, tomato, and lime, while the garlic herb rice brings comforting flavor. Packed with protein and loaded with nutrients, it’s a light and flavorful way to enjoy seafood with the perfect sides.

Ingredients

Scale

For the Grilled Salmon:

2 salmon fillets (6 oz each)

1 tbsp olive oil

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp sea salt

1/4 tsp black pepper

Juice of 1 lime

For the Tropical Salsa:

1/2 ripe mango, diced

1/2 cucumber, diced

1 small tomato, diced

1/4 red onion, minced

1 tbsp fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Garlic Herb Rice:

1 cup cooked jasmine or basmati rice

1 tbsp butter or olive oil

1 garlic clove, minced

1 tbsp chopped parsley

Salt and pepper to taste

Instructions

  1. Prep the Salmon:
    Pat salmon dry and rub with olive oil. Mix garlic powder, smoked paprika, salt, and pepper, then rub over the fillets. Squeeze lime juice over the top.

  2. Grill the Salmon:
    Heat a grill or grill pan to medium-high. Grill salmon skin-side down for 5–6 minutes, then flip and grill another 3–4 minutes until charred and cooked through.

  3. Make the Salsa:
    In a bowl, combine mango, cucumber, tomato, onion, cilantro, lime juice, and salt. Toss and refrigerate until ready to use.

  4. Prepare the Rice:
    In a skillet, heat butter or oil over medium heat. Sauté garlic for 1 minute. Add cooked rice, parsley, salt, and pepper. Stir and warm for 2–3 minutes.

  5. Assemble & Serve:
    Plate the grilled salmon over garlic herb rice and top with tropical salsa. Garnish with lime wedges or extra cilantro if desired.

Nutrition