Coconut-Crusted Salmon Rice Bowls
with Mango Salsa, Cilantro Rice & Lime Crema
- Milk
- Tree Nuts
- Wheat
- Fish
Shredded coconut and panko form a crispy crust in the oven that gives this salmon the texture of being fried, without all the oil. While baking the salmon, you'll whip up a spicy mango salsa with tomatoes and jalapeño. Serve the salmon over fluffy cilantro-lime rice, top with the salsa, and drizzle with lime crema for a tropical-inspired plate that's ready to wow in just 35 minutes.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
4 ounce
Mango
1 unit
Jalapeño
2 unit
Tomato
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¾ cup
Jasmine Rice
¼ ounce
Cilantro
10 ounce
Salmon
(Contains: Fish)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice tomatoes into ½-inch pieces. Finely dice jalapeño, removing ribs and seeds for less heat. Finely chop cilantro. Zest and quarter lime.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine mango and its juice, tomatoes, jalapeño, half the cilantro, juice from half the lime, and salt.
In a second small bowl, combine half the lime zest, half the sour cream, 1 TBSP water (2 TBSP for 4 servings), juice from remaining lime, and salt.
In a medium bowl, combine panko, coconut, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt.
Pat salmon* dry with paper towels and season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Top salmon with remaining sour cream; spread to coat evenly. Mound tops with panko mixture, pressing to adhere.
Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.
Fluff rice with a fork; stir in remaining cilantro and remaining lime zest.
Divide rice, salmon, and mango salsa (draining first) between bowls. Drizzle with lime crema and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tropical flavors, with coconut crust and mango salsa creating a delicious combination 🍲.
- Ease of prep: Some found it quick and simple, while others felt it required more prep time than expected.
- Suggestions: Consider toasting coconut first for more flavor; add garlic and onion to enhance the salsa.
- Portions: Several mentioned generous salmon portions, though a few wanted more mango or less rice.
- Cooking tips: Some found 450°F too high; try a lower temperature or shorter time to avoid burning the crust.
Reviews from our home cooks
SO delicious! The mango salsa is fantastic, would be happy to see more recipes with that. The coconut and salmon paired so well together. I found that the lime crema was a little watery and did not need the full tbsp of water. But otherwise incredible, one of the best dinners I have had lately!
This is a new favorite! Beautiful crunchy coconut topping and sweet mango salsa were fabulous. Did not need the crema for this dish. Salmon was generously thick and took closer to 15 minutes to cook.
I love, love, love this Coconut-Crusted Salmon Rice Bowl. It is delicious. I love it SO much that I could eat it for any meal of the day and be entirely content. Even my grandson - who doesn't typically like Salmon - chowed down this dish! That's how good it is. Great combination of flavors. It's my favorite Hello Fresh meal now.
This was so good. Salmon was nice and fresh. Easy to cook. The tomatoes weren't as ripe as I'd like them but still made good mango salsa. I'd definitely recommend and make this again
I enjoyed this for two days. I liked the salmon. Something to try wouldn't buy often but it was good. Wish the mango wasn't in a fruit cup because I felt like the salsa would have been better with an onion added and a fresher mango. They was more soggy
Amazing flavors! This is a top 3 recipe for us!! I did add a little fresh frozen mango to give a pop of color and taste.
The best salmon dish I've ever tried on HelloFresh! The flavors were incredible and the spicy sweet balance was perfect.
I liked this but it was SO much rice and we had lots of leftover coconut. Also a tbsp of water in the crema made it way too liquidy especially with the lime juice. But with some improvements I would try this again!
Not a big salmon fan, but this one was on point! The coconut was a perfect touch and the panko gave it just enough crunch!
Best Salmon I have eaten in a long time. My husband is not a big fish fan but he enjoyed this dish.
