Start by mincing the garlic, zesting and juicing the limes, and dicing the mango, red pepper, red onion, avocado, and jalapeño. Combine the olive oil, lime zest, lime juice (6 tbsp), minced garlic, salt, and black pepper in a shallow dish to create the marinade. Place the skin-on salmon fillets in the marinade, turning to coat both sides evenly, and let sit for 15-30 minutes per side at room temperature. This allows the flavors to penetrate the fish while you prep the remaining components.

While the salmon marinates, bring the coconut water, coconut milk, and salt to a boil in a medium pot. Add the rinsed rice and stir once to prevent sticking. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes without lifting the cover—this traps steam and cooks the rice evenly. I like to use a piece of parchment paper under the lid for an extra-tight seal, which helps the rice cook more uniformly.

While the rice cooks, combine the diced mango, chopped red pepper, finely diced red onion, minced jalapeño, and chopped cilantro in a bowl. Dress the salsa with the tablespoon of lime juice and honey, which adds brightness and subtle sweetness that complements the mango. Taste and adjust seasoning with salt if needed. The salsa should sit for a few minutes to allow the flavors to meld, but don't make it too far ahead or the avocado will brown—add the diced avocado just before serving.

Once the rice has simmered for 20 minutes, remove it from heat, keep the lid on, and let it rest for 5 minutes—this allows the rice to firm up and become fluffy. At the same time, preheat your grill to medium-high heat (around 400-450°F). I find it's best to oil the grill grates well with a high-heat oil just before cooking to prevent the delicate salmon skin from sticking.

Remove the salmon fillets from the marinade and gently place them skin-side down on the hot grill. Cook for 3 minutes without moving them—this creates a flavorful crust and helps the skin crisp. Carefully flip the fillets and cook for another 3 minutes on the flesh side until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F for perfectly cooked salmon that's still moist inside.

Fluff the coconut rice with a fork and divide it among serving plates. Top each portion with a grilled salmon fillet, skin-side up. Spoon the mango salsa (with the avocado added just now) alongside the salmon, allowing some to nestle against it. The tropical flavors of the salsa, the richness of the salmon, and the subtle coconut in the rice create a perfectly balanced plate.