Grilled Salmon with Strawberry Avocado (Printable Version)

Charred salmon fillets crowned with strawberry-avocado salsa, lime and cilantro for a bright summer main.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, 6 oz each (skin-on or skinless)
02 - 2 tablespoons olive oil
03 - 1 lemon, zest and juice
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ For the Strawberry Avocado Salsa

08 - 1 cup strawberries, hulled and diced
09 - 1 ripe avocado, diced
10 - 1/4 cup red onion, finely chopped
11 - 1/4 cup fresh cilantro, chopped
12 - 1 small jalapeño, seeded and finely diced (optional)
13 - 2 tablespoons fresh lime juice (about 1 lime)
14 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat the grill or grill pan to medium-high (about 400°F). Clean grates and oil lightly to prevent sticking.
02 - Pat salmon dry with paper towels. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper; brush evenly over all sides of the fillets.
03 - Place fillets on the hot grill, skin-side down if applicable. Grill 4–5 minutes per side, turning once, until flesh is opaque and flakes easily with a fork.
04 - Remove salmon from the grill and let rest on a warm platter for 2–3 minutes to allow juices to redistribute.
05 - While the salmon cooks, combine diced strawberries, avocado, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a medium bowl; gently toss to combine, adjusting seasoning to taste.
06 - Spoon a generous portion of strawberry avocado salsa over each fillet. Garnish with extra cilantro sprigs or lime wedges and serve immediately.

# Expert Insights:

01 -
  • The salsa is so bright and juicy, it almost steals the show from the salmon—it&aposs a secret celebration in every bite.
  • This is my go-to when I want to impress guests but still have time to relax and sip something cold while grilling.
02 -
  • Once, I overmixed the salsa and the avocado practically disappeared—fold gently and add avocado last for a more beautiful result.
  • Resting the salmon for even a minute or two keeps it from falling apart when you move it to plates.
03 -
  • Leaving the salmon skin on can really help it hold together, especially if your grill loves to steal bits of dinner.
  • A sprinkle of flaky salt over the finished salsa adds a little crunch and elevates the flavors every time.
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