Grilled salmon and zucchini with mango-coconut sauce is a 15-minute tropical plate: flaky fish, smoky charred zucchini coins, and a bright creamy sauce blended from mango, cilantro, and coconut milk. The grill does the work while the sauce comes together in the blender. It's effortlessly elegant, like a mini-vacation on a weeknight.
Tired of the same old weeknight dinner? Transport your taste buds to a tropical paradise in just 15 minutes! This grilled salmon is perfectly flaky, the zucchini adds a fresh, smoky char, and the creamy mango-coconut sauce ties it all together with a burst of bright, zesty flavor. It’s an effortlessly elegant meal that feels like a mini-vacation on a plate.
Ingredients
• 4 6-ounce / 170g (6 oz) boneless salmon fillets
• 1 tablespoon / 15ml (0.5 fl oz) olive oil
• Salt and freshly ground black pepper, to taste
• 1 large zucchini, sliced into ½-inch / 1.25cm coins
• 2 tablespoons / 30ml (1 fl oz) fresh lemon juice
• ½ cup / 75g (2.65 oz) chopped mango, fresh or frozen
• ¼ cup / 15g (0.53 oz) fresh chopped cilantro
• 1 teaspoon lemon zest
• ½ cup / 120ml (4.1 fl oz) full-fat canned coconut milk
Instructions
1. Directions
2. Preheat a grill pan or outdoor grill to medium-high heat.
3. Pat the salmon fillets dry with a paper towel, brush them with olive oil, and season generously with salt and pepper.
4. In a medium bowl, toss the zucchini coins with the fresh lemon juice, salt, and pepper.
5. Place the seasoned salmon and zucchini onto the hot grill pan in a single layer. Grill for 4-5 minutes per side, until the salmon is cooked through and the zucchini has distinct grill marks.
6. While the salmon and zucchini are grilling, combine the chopped mango, cilantro, lemon zest, and coconut milk in a blender. Blend until smooth and creamy.
7. Serve the grilled salmon fillets and zucchini immediately, drizzled generously with the fresh mango-coconut sauce.
Nutritional Information
• Nutrition
• Calories: 350kcal
• Fat: 23g
• Protein: 7g
• Carbohydrates: 6g
Pro Tips
• For perfectly moist salmon, remove it from the grill when it flakes easily but is still slightly translucent in the very center; it will finish cooking with residual heat.
• Ensure your grill pan is thoroughly preheated before adding the fish. A hot surface creates beautiful grill marks and prevents the salmon from sticking.
• The mango-coconut sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before serving.
• For a spicy kick, add a pinch of red pepper flakes or a small, deseeded jalapeño to the blender when making the sauce.
FAQ
Q: How do I know when the salmon is perfectly cooked
A: For perfectly moist results, remove the salmon from the grill when it flakes easily with a fork but is still slightly translucent in the very center. It will finish cooking with the residual heat.
Q: Can I make the mango-coconut sauce in advance
A: Yes, the mango-coconut sauce can be prepared up to 2 days ahead of time. Store it in an airtight container in the refrigerator and allow it to come to room temperature before serving.
Q: How do I stop the salmon from sticking to the grill
A: To prevent sticking, ensure your grill pan or outdoor grill is thoroughly preheated to medium-high heat before adding the salmon. A very hot surface helps create great grill marks and prevents the fish from sticking.
Q: How can I make this recipe spicy
A: For a spicy kick, you can add a pinch of red pepper flakes or a small, deseeded jalapeño to the blender when making the mango-coconut sauce.
Pro Tips
- Preheat the grill pan thoroughly before the fish goes on — a hot surface gives you clean grill marks and keeps the salmon from sticking.
- Pull the salmon when it flakes easily but is still slightly translucent in the very center; residual heat finishes it on the plate and keeps it moist.
- Blend the mango-coconut sauce up to 2 days ahead and keep it in an airtight container in the fridge; let it come to room temperature before drizzling.
- Fresh or frozen chopped mango both work — if using frozen, thaw and drain it first so the sauce doesn't turn watery.
- For a spicy edge, add a pinch of red pepper flakes or a small deseeded jalapeño to the blender with the mango and coconut milk.
Frequently Asked Questions
Can I make the mango-coconut sauce ahead of time?
Yes — it keeps for up to 2 days in an airtight container in the refrigerator. Let it come to room temperature and give it a quick stir before serving alongside the hot salmon.
Is grilled salmon with mango-coconut sauce keto-friendly?
It fits a low-carb plan with about 6g of carbohydrates per serving — the mango is the main carb source, so drizzle the sauce as generously as your macros allow.
Can I use frozen mango instead of fresh?
Absolutely — the recipe calls for fresh or frozen chopped mango. Thaw and drain it well before blending so the sauce stays thick and creamy.
Do I need an outdoor grill for this recipe?
No — a grill pan over medium-high heat works just as well and gives the salmon and zucchini those same smoky char marks in about 4-5 minutes per side.
Recipe card below.
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Grilled Salmon and Zucchini with Mango-Coconut Sauce
Ingredients
Method
- Directions
- Preheat a grill pan or outdoor grill to medium-high heat.
- Pat the salmon fillets dry with a paper towel, brush them with olive oil, and season generously with salt and pepper.
- In a medium bowl, toss the zucchini coins with the fresh lemon juice, salt, and pepper.
- Place the seasoned salmon and zucchini onto the hot grill pan in a single layer.
- Grill for 4-5 minutes per side, until the salmon is cooked through and the zucchini has distinct grill marks.
- While the salmon and zucchini are grilling, combine the chopped mango, cilantro, lemon zest, and coconut milk in a blender.
- Blend until smooth and creamy.
- Serve the grilled salmon fillets and zucchini immediately, drizzled generously with the fresh mango-coconut sauce.
