Grilled Salmon with Coconut Rice!!!

It was one of those golden late afternoons, when the sun hung low and warm, and everything smelled a little like the sea. I was craving something simple, something that tasted like vacation without needing a plane ticket. That’s when I decided: grilled salmon with coconut rice.

First, I started with the rice—because good rice doesn’t like to be rushed.
I poured a cup of jasmine rice into a bowl, gave it a quick rinse, and set it aside. In a small pot, I warmed a can of coconut milk with half a cup of water, a pinch of salt, and just a whisper of sugar (maybe half a teaspoon). When it was gently simmering, I stirred in the rice, lowered the heat, covered it up, and let it cook—slowly, the way good things should.

While the rice did its quiet work, I turned to the salmon.
Two fillets, fresh and almost glowing, waited on the counter. I brushed them lightly with olive oil, then sprinkled a simple mix over them: salt, black pepper, smoked paprika, a little garlic powder, and a squeeze of lime. I wanted them to taste like they’d spent an afternoon by the sea too.

The grill was hot and ready, whispering smoke. I laid the salmon skin-side down and listened to the sizzle—the happiest sound in the world.
Three to four minutes per side was all they needed. Just enough to get those beautiful grill marks, just enough to stay tender in the middle.

When the rice was fluffy and fragrant, I fluffed it with a fork and stirred in a handful of chopped cilantro and a squeeze of fresh lime juice.

Dinner was ready: the salmon was smoky, tender, a little citrusy; the coconut rice was creamy and soft with just the right hint of sweetness.
I spooned the rice onto a plate, laid the salmon gently on top, and added a few slices of mango and cucumber on the side—because if you’re going to dream of a tropical island, you might as well go all the way.

We ate barefoot on the porch, plates balanced on our laps, the evening warm and full of salt air.

And it tasted like summer had come home to stay.

Would you also like me to write a super quick version of the actual step-by-step recipe in case you want to cook it too? 🌴🍴

Grilled Salmon with Coconut Rice recipe.

Ingredients

For the Salmon:

2 salmon fillets (skin on)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 lime (half for squeezing, half for serving)
Optional garnish: chopped cilantro, lime wedges

For the Coconut Rice:

1 cup jasmine rice (rinsed)
1 can (13.5 oz) coconut milk
½ cup water
½ teaspoon salt
½ teaspoon sugar
2 tablespoons chopped fresh cilantro (optional)
1 lime (for squeezing)

Optional Sides:

Sliced mango
Cucumber ribbons

Instructions

Make the Coconut Rice:

In a small pot, combine the coconut milk, water, salt, and sugar. Bring to a light simmer.
Add the rinsed jasmine rice, stir, lower the heat to a gentle simmer, and cover.
Cook for about 15 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and let it sit (covered) for 5 minutes, then fluff with a fork.
Stir in chopped cilantro and a squeeze of lime if you like.

Grill the Salmon:

Preheat a grill (or grill pan) to medium-high heat.
Pat the salmon fillets dry. Brush them lightly with olive oil.
In a small bowl, mix the salt, pepper, paprika, and garlic powder. Sprinkle over both sides of the salmon.
Place the salmon skin-side down on the grill. Cook for about 3-4 minutes per side, depending on thickness.
When done, squeeze fresh lime over the top.