Rubbed with spices and grilled to flavorful perfection, Grilled Salmon with Avocado Salsa is a fresh and healthy dinner for the whole family. Best part of all, it comes together in less than 30 minutes!
Easy Grilled Salmon Dinner with Avocado Salsa
As the days start to warm up, my thoughts are turning back to the grill! I mean… so what if it snowed yesterday in good ol’ Indiana? ? After that, I’m even more than ready for the BBQs in my very near future.
I love grilling out, and while that’s definitely possible all year if you live in a warm area (or if you don’t mind standing out in the cold, I guess!), for many of us, grilling is a spring and summer treat. Which makes it extra special!
Of course, there are always burgers and hot dogs, maybe some chicken or steak for fun grilling favorites, but one of my very favorite grilled dishes is grilled salmon. The bold and fresh taste of a fresh salmon fillet, hot off the grill, is unbeatable!
This quick and easy grilled salmon is seasoned with a wonderful rub, then topped with a colorful, refreshing, and delicious avocado salsa. If you aren’t quite ready to “fire up the barby,” this is also a great dinner to make in your trusty cast-iron grill pan, or just a cast-iron skillet.
Ingredients For Grilled Salmon
- Salmon Fillets: This recipe makes six salmon fillets, or about 2 pounds, total.
- Olive Oil: I recommend using a classic olive oil, because it takes the heat better than extra-virgin.
- Salt: One teaspoon, or to taste.
- Pepper: To taste.
- Spices: Half a teaspoon each of paprika, chili powder, garlic powder, cumin and coriander makes a savory spice rub for the fillets. I use sweet paprika rather than smoked for this recipe.
For the Avocado Salsa
- Avocado: Peel and finely dice a small avocado.
- Jalapeño: Using gloves, seed and finely dice one small jalapeno pepper. You can use less jalapeno, or omit entirely, if preferred.
- Cherry Tomatoes: Finely dice half a cup of cherry tomatoes, or your preferred tomatoes.
- Cilantro: I use ¼ cup chopped fresh cilantro; omit if you do not care for cilantro. You can also replace it with parsley.
- Onion: Finely dice 3 tablespoons of red onion.
- Salt & Pepper: To taste.
- Olive Oil: Splash about half a tablespoon of extra-virgin olive oil into the salsa.
- Lime Juice: You’ll need 1 large lime, juiced, to finish the salsa.
How to Grill Salmon
Cooking salmon on the grill is fast and easy! I recommend having your side dishes prepared in advance because the salmon will cook quickly.
- Prep Grill & Salmon Fillets. Preheat your grill to 400˚F. Sprinkle the salmon fillets with olive oil, and then season them with salt and pepper. In a small mixing bowl, combine the sweet paprika, chili powder, garlic powder, cumin and coriander. Rub the spice mixture all over the fillets.
- Grill Salmon on First Side: Brush your clean grill grates with olive oil. Place the salmon on the grill, close the lid, and cook for 5 to 7 minutes, or until cooked halfway up the fillet.
- Grill Salmon on Second Side: Flip the fillets and continue to cook for 3 to 5 more minutes, or until cooked through. The total cooking time will depend on the thickness of the fillets. Use an Instant Read Thermometer to check for doneness; the salmon is cooked through when its internal temperature registers between 140˚F and 145˚F.
How to Make the Avocado Salsa
- Combine Ingredients: While the salmon cooks, prepare the salsa. In a mixing bowl, combine the diced avocado, jalapeno, tomatoes, cilantro, onions, salt, pepper, olive oil and lime juice; mix.
- Adjust to Taste: Taste and adjust the seasoning as needed.
- Enjoy! Spoon the salsa over the cooked salmon and serve immediately.
Tips for Success
Here are my best tips for working with salmon to create a juicy and flavorful meal.
- Use Wild-Caught Salmon: While farmed salmon will definitely work, wild-caught salmon is both healthier and tastier! I always opt for wild-caught seafood when possible.
- Don’t Overcook: Salmon is easy to overcook, so be careful! You want to cook it just until it’s opaque and then immediately remove it from the heat, so it doesn’t dry out.
- Pat Dry: Don’t forget to pat your salmon dry with a paper towel before adding the oil and seasonings.
What to Serve with Avocado Grilled Salmon
- Rice Pilaf: This Almond Brown Rice Pilaf is the perfect side dish to pair with savory salmon and homemade avocado salsa.
- Sweet Potato Wedges: Crispy, crunchy, and good for you, these delicious Sweet Potato Wedges taste great with everything!
- Broccolini: My Easy Garlic Broccolini are lightly dressed with lemon and butter, giving you a simple side you’ll want to make again and again.
How to Store and Reheat Leftovers
- To store leftovers, let the salmon cool completely. Then, place the fillets in an airtight container and refrigerate them for up to 3 days.
- To reheat, place the salmon in a covered skillet over low heat until just heated through. Do not overcook.
- To freeze, place leftover salmon fillets without the salsa in freezer bags and seal them. Keep frozen for up to 4 months and reheat directly from frozen.
Salmon Recipes To Try
Grilled Salmon with Avocado Salsa
- 1 small avocado, peeled, pitted, and finely diced
- 1 small jalapeno, seeded, ribs removed, and finely diced
- ½ cup cherry tomatoes, finely diced
- ¼ cup chopped fresh cilantro
- 3 tablespoons finely diced red onion
- Salt and fresh ground pepper, to taste
- ½ tablespoon extra virgin olive oil
- 1 large lime, juiced
- Preheat the grill to 400˚F.
- Drizzle olive oil over the salmon fillets and season with salt and pepper.
- In a small mixing bowl combine sweet paprika, chili powder, garlic powder, cumin, and coriander; mix until thoroughly combined.
- Rub the spice mixture all over the fillets.
- Brush clean the grill grates with olive oil.
- Place salmon on the grill; close the lid and cook for 5 to 7 minutes, or until cooked half way up the fillet.If salmon is with skin, place the salmon skin-side down, first.
- In a mixing bowl combine diced avocado, jalapeno, tomatoes, cilantro, onions, salt, pepper, olive oil, and lime juice; mix. Taste and adjust accordingly.
- Spoon salsa over the cooked salmon and serve.
- Use Wild-Caught Salmon: Wild-caught salmon is healthier and tastier! It’s low in contaminants and a clean source of protein that you can feel good about eating.
- Don’t Overcook: Salmon is easy to overcook – you want to cook it until it’s opaque and immediately remove it from the heat. Salmon’s cooked internal temperature should register at 145˚F.
- Pat Dry: Dry the fish with a paper towel before adding the oil and seasonings.
- Do not freeze the salsa. While cooked salmon is safe to put into the freezer, the salsa will turn out mushy and watery as soon as it’s thawed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.