Too hot to turn on the oven? This Grilled Salmon with Avocado Salsa is for you.
It is fresh, bright, and perfect for a warm summer evening. You can have a restaurant-quality meal on your table in under 25 minutes. It is the ultimate way to feel fueled and refreshed after a busy day.
Why You’ll Love This Recipe
This recipe is a total winner for your busy weeknights. It delivers a huge protein boost without any heavy feeling. The creamy avocado pairs perfectly with the smoky, charred salmon.
You will love how simple the cleanup is. It is a healthy reset dish that actually tastes like a treat. Your family will enjoy the vibrant colors and bold, citrusy flavors.
Simple Method
Cooking salmon on the grill is faster than you might think. You simply season the fish and let the heat do the work. While it sears, you can quickly toss the salsa together. Even beginners can master this flaky, tender result every single time.
Ingredients You’ll Need
These ingredients focus on fresh produce and simple pantry staples.
- 4 (6-ounce) salmon fillets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 ripe avocados, pitted and diced
- 0.25 cup red onion, finely minced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 small jalapeño, seeded and minced
Step-by-Step
- Pat the salmon fillets dry with paper towels to ensure a crisp surface.
- Season both sides of the fillets with olive oil, salt, black pepper, and smoked paprika.
- Preheat the grill or a cast-iron skillet to medium-high heat (approx. 400°F).
- Place the salmon on the grill skin-side down and cook for 5 minutes without moving them to create a sear.
- Carefully flip the fillets and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F (63°C).
- In a medium bowl, combine the diced avocado, minced red onion, cilantro, lime juice, and jalapeño.
- Gently fold the salsa ingredients together using a silicone spatula to maintain the structure of the avocado cubes.
- Remove the salmon from the heat and let rest for 2 minutes before topping with the avocado salsa and serving.
Best Ways to Enjoy It
Serve this dish warm with an extra squeeze of fresh lime juice. It looks stunning on the plate for a casual summer patio dinner. Pair it with a light quinoa salad or some grilled asparagus.
For a low-carb option, enjoy it over a bed of fresh baby spinach. Set the table outside and enjoy the fresh air with your meal.
Storage & Reheating
Store the salmon and salsa in separate airtight containers in the fridge. The salmon stays fresh for up to two days. Avocado salsa is best enjoyed the day it is made.
To reheat the salmon, use a low oven at 300°F until just warm. This prevents the fish from becoming dry or tough. Avoid freezing the avocado salsa as the texture will change.
Tips for Best Results
- Don’t skip drying the salmon with paper towels for the best sear.
- Use avocados that are slightly firm so they hold their shape.
- Leave the salmon alone once it hits the grill to prevent sticking.
- Pre-chop your onion and cilantro to save time during the week.
- Add the lime juice immediately to keep the avocado looking bright green.
- Use a meat thermometer to ensure the salmon stays tender and juicy.
Ways to Switch It Up
- Swap the salmon for large grilled shrimp for a quicker protein.
- Add diced mango to the salsa for a tropical summer twist.
- Use parsley instead of cilantro if you prefer a milder herb flavor.
- Double the jalapeño if you love a spicy kick in your salsa.
Common Questions
Can I use frozen salmon?
Yes, just make sure to thaw it completely in the fridge first. Pat it very dry before seasoning for the best texture.
How do I know when the salmon is done?
The fish should flake easily with a fork and look opaque. An internal temperature of 145°F is the goal for safety and flavor.
What if I don’t have a grill?
A heavy cast-iron skillet on the stovetop works perfectly. It gives the salmon a beautiful golden crust indoors.
I hope this fresh salmon dish brings a little sunshine to your dinner table. It is the perfect way to enjoy a healthy meal without spending hours in the kitchen. Happy grilling!
— Katie Wood
Ingredients
- 4 (6-ounce) salmon fillets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 ripe avocados , pitted and diced
- 0.25 cup red onion, finely minced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 small jalape ño, seeded and minced
Instructions
- Pat the salmon fillets dry with paper towels to ensure a crisp surface.
- Season both sides of the fillets with olive oil, salt, black pepper, and smoked paprika.
- Preheat the grill or a cast-iron skillet to medium-high heat (approx. 400°F).
- Place the salmon on the grill skin-side down and cook for 5 minutes without moving them to create a sear.
- Carefully flip the fillets and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F (63°C).
- In a medium bowl, combine the diced avocado, minced red onion, cilantro, lime juice, and jalapeño.
- Gently fold the salsa ingredients together using a silicone spatula to maintain the structure of the avocado cubes.
- Remove the salmon from the heat and let rest for 2 minutes before topping with the avocado salsa and serving.
