Grilled Salmon Strawberry Avocado Salsa (Printable version)

Grilled salmon fillets crowned with a zesty strawberry and avocado salsa for a bright, summery main.

# 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

# 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 -
  • Grilled salmon pairs beautifully with the unexpected brightness of strawberry avocado salsa—trust me, it won over even my most skeptical dinner guest.
  • The whole meal comes together in about half an hour, making it an easy weeknight showstopper or an effortless special occasion dish.
02 -
  • Pulling the salmon from the grill even a minute too late dries it out—you want it just opaque and barely flaking for the best texture.
  • I learned to add the avocado at the very end so the salsa stays bright and never turns mushy.
03 -
  • Letting the salmon rest covered with foil after grilling keeps it juicy and tender.
  • Zesting the lemon directly over the marinade bowl catches every fragrant oil.
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