Grilled salmon & mango salad with coconut dressing

Grilled salmon & mango salad with coconut dressing

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(4 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli

Nutrition and extra info

Nutrition: per serving

  • kcal396
  • fat24g
  • saturates11g
  • carbs17g
  • sugars17g
  • fibre4g
  • protein28g
  • salt0.9g
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  • 4 salmon fillet (about 125g each), boned and skinned
  • 1 tbsp light soft brown sugar
  • 100g green bean, trimmed
  • 1 large ripe mango, peeled and cut into slices
  • 2 shallot, very thinly sliced and broken into rings



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • handful mint or coriander leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g toasted desiccated coconut
  • 1 thumb-sized red chilli, thinly sliced

For the dressing

  • 3 tbsp coconut cream
  • juice 2 limes, plus wedges to serve



    The same shape, but smaller than…

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp soft brown sugar


  1. Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.

  2. Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.

  3. Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.

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Comments (3)

wooz's picture

I did this as a starter, but wasn't impressed. Flavours just didn't seem to match.

amr9864's picture

I am really surprised at how delicious this was. The flavours really worked. There was no point putting sugar on the salmon prior to grilling as this just burned the skin. The dressing was so tasty too. A really fast supper dish which is yummy! 5 stars from me

Lorrae's picture

Fantastic recipe - everyone enjoyed it. It looks beautiful and the range of flavours are very tropical and delicious. I used less sugar and low fat coconut milk to make it less calories and healthier. This will be a favourite.

Questions (1)

lynn32's picture

If the salmon is boned and skinned how am I meant to cook it skin side up? If it is skinned do I still sprinkle with sugar or do I remove the skin and sugar when cooked?

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