Grilled Salmon Strawberry Avocado Salsa (Printer-Friendly)

Charred salmon fillets dressed with a vibrant strawberry and avocado salsa - bright, light summer main in 30 minutes.

# What You'll Need:

→ For the Grilled Salmon

01 - 4 salmon fillets (about 170 g / 6 oz each), skin-on or skinless
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ For the Strawberry Avocado Salsa

08 - 1 cup strawberries, hulled and diced
09 - 1 ripe avocado, diced
10 - ¼ cup red onion, finely chopped
11 - ¼ cup fresh cilantro, chopped
12 - 1 small jalapeño, seeded and finely diced (optional)
13 - 2 tbsp fresh lime juice
14 - Salt and pepper to taste

# Direction Steps:

01 - Preheat your grill to medium-high heat (about 200°C / 400°F).
02 - Pat the salmon 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 mixture over all sides of the salmon fillets.
03 - Lightly oil the grill grates. Place the salmon skin-side down (if applicable) and grill for 4–5 minutes per side, or until salmon is opaque and flakes easily with a fork. Remove from grill and let rest for a few minutes.
04 - While salmon cooks, prepare the salsa. In a medium bowl, combine diced strawberries, avocado, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Gently toss to combine.
05 - To serve, spoon a generous portion of strawberry avocado salsa over each salmon fillet. Garnish with additional cilantro or lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The salsa is so colorful it makes even an ordinary night feel festive and fun.
  • The grilled salmon is tender inside while perfectly charred on the outside, and the bright salsa is a game-changer.
02 -
  • If you try to flip the salmon too early, it’ll stick—wait until you can lift it with tongs and it releases easily.
  • Add the avocado to the salsa last so it doesn’t get mushy or brown before serving.
03 -
  • If your grill tends to run hot, place a bit of foil under the salmon for a gentler cook and easier cleanup.
  • For perfectly even salsa, cut all the fruit and vegetables into similar-size dice—your fork will thank you.
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