Grilled Salmon Strawberry Avocado Salsa (Printable Version)

Smoky grilled salmon with bright strawberry and avocado salsa, lime, cilantro, and optional jalapeño.

# What You 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

# Directions:

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 -
  • It feels like summer on a plate but comes together effortlessly, so you’re not stuck in the kitchen.
  • The salsa is lively and unexpected—the kind of topping that makes everyone think you planned for hours.
02 -
  • The first time I tried grilling cold, wet fish, it stuck mercilessly—always pat the fillets dry and oil the grates well.
  • Adding avocado at the very end keeps it from dissolving into the salsa and losing its lovely green pop.
03 -
  • Let the salmon rest a minute before topping, so the residual heat doesn’t wilt your salsa.
  • Toss a tiny pinch of flaky salt over the salsa at the last second—it wakes up the whole dish.
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