Grilled Salmon with Strawberry Avocado (Printer View)

Grilled salmon crowned with vibrant strawberry and avocado salsa for a light, summery main.

# Components:

→ For the salmon

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

→ For the strawberry avocado salsa

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

# Method:

01 - Preheat grill or grill pan to medium-high heat (approximately 400°F).
02 - Pat salmon dry. In a small bowl combine olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt and pepper; brush evenly over all sides of the fillets.
03 - Lightly oil the grill grates. Place salmon skin-side down if applicable and grill 4–5 minutes per side, or until flesh is opaque and flakes easily with a fork.
04 - While the salmon cooks, combine diced strawberries, diced avocado, red onion, cilantro, jalapeño (if using), lime juice, salt and pepper in a bowl; gently toss to combine and adjust seasoning.
05 - Remove salmon from the grill and let rest for a few minutes. Spoon a generous portion of strawberry avocado salsa over each fillet and garnish with extra cilantro or lime wedges if desired; serve immediately.

# Expert Advice:

01 -
  • The salsa stays bright and zippy, adding a little surprise with every bite of salmon.
  • It’s quick enough for a weeknight but looks stunning enough for company.
02 -
  • Rushing the grill time leads to dry salmon—keep a close eye and pull it off as soon as it flakes easily.
  • Adding the avocado to the salsa just before serving is the trick for keeping it perfectly green and creamy.
03 -
  • Oil your grill grates just before the salmon hits them—this stops annoying sticking.
  • Let the salmon rest a couple minutes after grilling so the juices settle and every bite is tender.
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