Rubbed with delicious spices and grilled to flavorful perfection, this Grilled Salmon recipe is a fresh and healthy dinner for the whole family. The best part of all, it is served with Avocado Salsa and everything comes together in less than 30 minutes!

For more amazing salmon recipes, try my Pesto Salmon for a burst of fresh, herby flavor, or make this Crab Stuffed Salmon for an indulgent twist that’s beyond delish!

 

As the days start to warm up, my thoughts turn back to my grill with favorites like marinated London broil. I mean, so what if it snowed yesterday in good ol’ Indiana? After that, I’m even more ready for the BBQs in my very near future. And for those indoor dinners, we still enjoy classics like Chicken Piccata and Mediterranean Baked Feta Pasta.

But I really do 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! One of my very favorite summer meals is grilled salmon. Of course, there are always California burgers and hot dogs, maybe some chicken or churrasco steak for fun grilling favorites, but the bold and fresh taste of a salmon fillet, hot off the grill, is unbeatable!

This quick and easy grilled salmon recipe is seasoned with a wonderful rub and 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 a cast-iron skillet.

What You’ll Need

Get ready and fire up the grill to make this grilled salmon with avocado salsa. Perfect for a quick dinner or a weekend BBQ, this dish requires no salmon marinade and a handful of basic ingredients, making it super simple to prepare.

For the Salmon

• Salmon Fillets: I prefer wild-caught salmon for its rich flavor, but if you enjoy a milder taste, high-quality farm-raised salmon is a good option. Opt for king, coho, or sockeye salmon, and make sure it has the skin on for the best results.
• Olive Oil: I recommend using classic olive oil because it takes the heat better than extra virgin olive oil.
• Salt & Black Pepper: One teaspoon, or to taste. Kosher salt is great, and I like using freshly ground pepper.
• 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, and sometimes I mix in a teaspoon of brown sugar.

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 it 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! With a blend of spices that bring out the best flavors in the salmon, paired with a zesty avocado salsa, this recipe is going to become a favorite in your household.

1. Prep the grill. Preheat a charcoal grill to 450˚F or a gas grill to 425˚F and brush the grill grates with olive oil.
2. Prep the salmon. Drizzle the salmon fillets with olive oil and 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.
3. Grill the salmon. Place the salmon on the grill, close the lid, and cook for 6 to 8 minutes, or until cooked halfway up. 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; salmon is cooked through when the fish flakes easily and when its internal temperature registers between 140 and 145 degrees F at the thickest part.
4. Make the avocado salsa. Meanwhile, combine the diced avocado, jalapeno, tomatoes, cilantro, onions, salt, pepper, olive oil, and lime juice in a mixing bowl. Taste and adjust the seasoning as needed.

Serving Suggestions

I recommend this tasty brown rice pilaf or a side of my fresh Mediterranean rice to serve with grilled salmon. Also, these delicious Sweet Potato Wedges taste great with everything! My easy garlic broccolini, dressed with lemon and butter, is fantastic when paired with seafood.

If you’d prefer to serve the salmon without the avocado salsa, try drizzling it with hollandaise sauce, spinach pesto, or even store-bought pico de gallo. Lastly, round out the meal with my air fryer corn on the cob – it’s incredible!

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 or freeze for 2 to 3 months. Do not freeze the avocado salsa.

To reheat, place the salmon in a covered skillet over medium-low heat until just heated through.

More Salmon Recipes To Try

• Garlic Butter Baked Salmon
• Salmon Patties
• Air Fryer Salmon
• Pan Seared Salmon