Grilled Salmon Strawberry Avocado Salsa (Print Version)

Charred salmon topped with a bright strawberry-avocado salsa, fresh and zesty, ready in 30 minutes.

# Ingredient List:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon kosher 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

# Cooking Directions:

01 - Heat the grill or grill pan to medium-high, about 400°F.
02 - Pat the fillets dry. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper.
03 - Brush the seasoning mixture over all sides of each fillet, ensuring even coverage. If time allows, let rest briefly or marinate up to 30 minutes for deeper flavor.
04 - Oil the grates lightly. Place fillets skin-side down if applicable and grill 4–5 minutes per side, until opaque through the center and the fish flakes easily with a fork.
05 - While the salmon cooks, combine strawberries, avocado, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a bowl. Gently toss to combine, keeping the avocado intact.
06 - Remove salmon from the grill and let rest for a few minutes. Spoon a generous portion of strawberry avocado salsa over each fillet and serve immediately with optional lime wedges.

# Expert Suggestions:

01 -
  • You get that unbeatable contrast of perfectly grilled salmon with a salsa that feels like summer in every bite.
  • It's easy to prep ahead, letting you spend more time outside or with friends instead of stuck in the kitchen.
02 -
  • Don’t flip the salmon too early or it will stick—let patience be your superpower here.
  • Toss the avocado in only at the last moment to keep every cube vivid and silky, not mushy.
03 -
  • Let the salmon rest for a few minutes after grilling so the juices settle—it keeps every bite moist.
  • Sprinkling a pinch of flaky salt on the salsa at the end wakes up all the flavors in a way that’s quietly magic.
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