Grilled Salmon Strawberry Avocado Salsa (Print View)

Juicy grilled salmon crowned with fresh strawberry and avocado salsa — a bright, quick main for warm evenings.

# Components:

→ For the 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 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 (add just before serving to avoid browning)
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

# Preparation Steps:

01 - Heat a gas or charcoal grill to medium-high (about 400°F). Clean and oil the grates to prevent sticking.
02 - Pat salmon dry with paper towels. Whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt and pepper. Brush the mixture evenly over all sides of each fillet.
03 - Lightly oil the grill grates. Place fillets skin-side down if applicable and grill 4–5 minutes per side, turning once, until flesh is opaque and flakes easily with a fork. Remove from heat and let rest 2–3 minutes.
04 - In a medium bowl combine diced strawberries, red onion, chopped cilantro, jalapeño (if using) and lime juice. Season with salt and pepper and toss gently. Fold in the diced avocado just before serving.
05 - Spoon a generous portion of strawberry avocado salsa over each grilled fillet. Garnish with extra cilantro sprigs and lime wedges if desired and serve immediately.

# Expert Advice:

01 -
  • The strawberry and avocado salsa is like a flavorful shortcut to impressing guests without stress.
  • Grilling the salmon creates a smoky, tender piece of fish that highlights the freshness of the toppings perfectly.
02 -
  • Once, I rushed and didn’t dry the salmon – it stuck to the grill, teaching me patience is a seasoning, too.
  • Adding avocado last and only stirring gently keeps the salsa photogenic and creamy, not mushy.
03 -
  • A good fish spatula makes flipping delicate salmon much less stressful on the grill.
  • Adding a pinch of salt to the salsa just before serving brightens both the fruit and the herbs dramatically.
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