Grilled Salmon Strawberry Avocado Salsa (Printable Version)

Salmon fillets grilled to flaky perfection, topped with a bright strawberry-avocado salsa.

# What You'll Need:

→ Grilled 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 salt
07 - 1/4 teaspoon freshly ground black pepper

→ 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
14 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat a grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
02 - Pat the fillets dry with paper towels. In a small bowl whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper. Brush the mixture evenly over all sides of the fillets.
03 - Place fillets on the hot grill, skin-side down if applicable. Grill 4–5 minutes without moving, then flip and grill an additional 4–5 minutes, or until the fish is opaque and flakes easily with a fork.
04 - While the salmon cooks, combine diced strawberries, avocado, red onion, cilantro, jalapeño (if using) and lime juice in a bowl. Season with salt and pepper and gently toss to combine, taking care not to mash the avocado.
05 - Remove the fish from the grill and let rest for 2–3 minutes. Spoon a generous portion of the salsa over each fillet and garnish with extra cilantro or lime wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • You get that rare dinner that tastes luxurious but still leaves you feeling light, not weighed down.
  • It's guaranteed to draw people to the table before you've even shouted, 'Dinner’s ready!'
02 -
  • If your grill is too hot, the salmon will stick and tear—test the temperature and don’t rush it.
  • Wait until just before serving to add the avocado to the salsa, or it can go brown and mushy before anyone gets a bite.
03 -
  • Letting the salmon rest for a few minutes after grilling makes it flakier and juicier.
  • A sprinkle of fleur de sel or flaked sea salt right before serving takes each bite over the top.
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