Grilled Salmon Strawberry Avocado Salsa (Printable)

Tender grilled salmon crowned with vibrant strawberry and avocado salsa, brightened by lime and cilantro.

# What You'll Need:

→ Grilled Salmon

01 - Salmon fillets, 6 oz each (4 fillets), skin-on or skinless
02 - Olive oil, 2 tablespoons
03 - Lemon, zest and juice of 1
04 - Garlic powder, 1 teaspoon
05 - Smoked paprika, 1 teaspoon
06 - Salt, 1/2 teaspoon
07 - Black pepper, 1/4 teaspoon freshly ground

→ Strawberry Avocado Salsa

08 - Strawberries, hulled and diced, 1 cup
09 - Ripe avocado, diced, 1 medium
10 - Red onion, finely chopped, 1/4 cup
11 - Fresh cilantro, chopped, 1/4 cup
12 - Jalapeño, seeded and finely diced, 1 small (optional)
13 - Fresh lime juice, 2 tablespoons
14 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
02 - Pat salmon dry. Whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt and pepper; brush evenly over all sides of the fillets.
03 - Oil the grill grates or brush the grill pan with a little oil to prevent sticking.
04 - Place salmon on the grill, skin-side down if applicable. Grill 4–5 minutes per side or until opaque through the center and it flakes easily with a fork. Remove from heat and allow to rest briefly.
05 - While the fish cooks, combine diced strawberries, diced avocado, red onion, cilantro, jalapeño if using, lime juice, salt and pepper in a bowl; toss gently to combine, taking care to keep avocado from mashing.
06 - Spoon a generous portion of strawberry avocado salsa over each fillet, garnish with extra cilantro or lime wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • Every bite is like a surprise party for your senses, thanks to the salsa's mix of creamy, tangy, and sweet.
  • It became my go-to summer dish because it's both impressive and fuss-free, giving me more time to actually enjoy dinner with loved ones.
02 -
  • I once left the salmon on the grill just a minute too long and lost all its tenderness; timing is everything.
  • Nobody warned me how quickly avocados can brown, so add them to the salsa at the very last minute for the freshest look.
03 -
  • Letting the salmon rest before serving keeps it juicy and prevents unappetizing white albumin from seeping out.
  • Chill the salsa bowl for ten minutes in the fridge—the flavors meld and the contrast with warm fish is out of this world.
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