Grilled Salmon Strawberry Avocado Salsa (Print)

Salmon fillets grilled and crowned with a vibrant strawberry-avocado salsa for a light, summery main.

# Components:

→ For the salmon

01 - 4 salmon fillets, about 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 salt
07 - 1/4 teaspoon freshly ground black pepper

→ For the 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 - Heat grill or grill pan to medium-high (about 400°F). Clean and lightly oil grates to prevent sticking.
02 - Pat fillets dry. Whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt and pepper; brush evenly over both sides of the fillets.
03 - Place salmon on the grill, skin-side down if present. Grill 4–5 minutes per side, turning once, until opaque through and easily flakes with a fork. Remove and rest briefly off heat.
04 - While the fish 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, keeping avocado pieces intact.
05 - Spoon a generous portion of salsa over each fillet. Garnish with extra cilantro or lime wedges and serve immediately.

# Expert Advice:

01 -
  • You’ll have trouble believing how easily the juicy sweetness of strawberries and creamy avocado transform simple grilled salmon into something special.
  • The flavors burst with each bite, and cleanup is a breeze, making it secretly perfect for weeknights or whenever you want to impress without fuss.
02 -
  • If you rush turning the salmon, it might break apart and stick to the grill—a patient flip makes all the difference.
  • Waiting to add the avocado at the last minute keeps the salsa lively and picture-perfect instead of mushy and dull.
03 -
  • Let the salmon rest a couple of minutes before serving so the juices stay where you want them—inside, not streaming across the plate.
  • The salsa tastes even better with a tiny extra squeeze of lime right before it hits the hot salmon fillet.
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