Grilled Salmon with Avocado Salsa Recipe

If you love the taste of fresh, vibrant seafood with a zesty twist, then this Grilled Salmon with Avocado Salsa Recipe is going to become one of your go-tos. It’s an absolute winner the moment the salmon hits the grill — smoky, tender, and perfectly seasoned. Then you top it off with that creamy, tangy avocado salsa for a beautiful balance of flavors that simply sings on your palate.

What I really adore about this Grilled Salmon with Avocado Salsa Recipe is how effortlessly it fits into any occasion — whether it’s a quick weeknight dinner or a casual weekend barbecue. It’s wholesome, colorful, and fresh, but still feels special enough to impress anyone you’re feeding. Plus, it’s packed with healthy fats and nutrients, so you’re doing something great for your body while enjoying every bite.

Ingredients You’ll Need

Each ingredient here complements the other perfectly, creating that smoky, spicy salmon base paired with a creamy, refreshing avocado salsa. When you’re shopping, look for fresh, preferably wild-caught salmon, ripe but firm avocados, and bright limes — they all make a huge flavor difference.

• Salmon fillets: Skin on or off works, but skin on tends to hold the fish better on the grill and adds extra crispiness.
• Olive oil: Use a good quality extra virgin olive oil for brushing the salmon; it helps achieve that nice sear.
• Kosher salt: Real salt flakes bring out the salmon’s natural flavors better than table salt.
• Ancho chili powder: Adds a mild smoky warmth without overwhelming the fish.
• Ground cumin: Brings earthy depth to the seasoning mix.
• Ground paprika: Enhances flavor with subtle sweetness and color.
• Onion powder: Helps round out the savory profile.
• Ground black pepper: Freshly ground is best for a vibrant, peppery note.
• Avocado: Make sure it’s ripe but firm to hold shape in the salsa.
• Red onion: Adds a sharp, tangy crunch when sliced or diced.
• Limes: Freshly juiced lime juice brightens the salsa beautifully.
• Fresh cilantro: Just a tablespoon adds a lovely herbaceous freshness that brings it all together.

Variations

I love mixing things up depending on the season or my mood. Don’t hesitate to tailor this Grilled Salmon with Avocado Salsa Recipe to what you have on hand or flavors you prefer — that’s part of the fun!

• Variation: Sometimes, I swap ancho chili powder for chipotle powder for a smokier kick — it’s bold but amazing.
• Variation: For a dairy twist, add crumbled queso fresco or feta to the salsa; it adds a creamy tang that’s delightful.
• Variation: If you want to keep it paleo or keto, just stick with the basic salsa, and skip any sugary marinades or dressings.
• Variation: For a vegetarian twist, try grilling thick slices of zucchini or portobello mushrooms and serve them with the same avocado salsa – it’s incredibly satisfying.

How to Make Grilled Salmon with Avocado Salsa Recipe

Step 1: Prep Your Salmon with Love

Start by giving those salmon fillets a gentle pat dry — this helps the seasoning stick and promotes a nice sear. Mix together your kosher salt, ancho chili powder, cumin, paprika, onion powder, and freshly ground black pepper in a small bowl. Rub this spice blend evenly over each fillet, drizzle olive oil on top, and let it sit for about 10-15 minutes to absorb those layers of flavor. I find this resting time really mellows everything and avoids seasoning being too harsh on the fish.

Step 2: Fire Up the Grill

Preheat your grill to medium-high heat — you want it hot enough to leave those enticing grill marks but not so hot that it scorches the fish. Oil the grates lightly to prevent sticking. Place the salmon skin-side down (if skin-on) and grill for about 4-6 minutes, depending on thickness. Resist the urge to move it too soon; it should lift easily from the grill when ready to flip.

Step 3: Flip and Finish Grilling

Carefully flip the fillets and grill for an additional 3-4 minutes. You’re aiming for just cooked through — a nice pink center that flakes gently with a fork but isn’t dry. If you want to be precise, use a thermometer and look for 125°F to 130°F for medium-rare salmon. Take it off the grill and let it rest a couple of minutes, which helps retain those juicy flavors.

Step 4: Whip Up the Avocado Salsa

While the salmon rests, combine the diced avocado, sliced or diced red onion, fresh lime juice, and chopped cilantro in a bowl. Give it a gentle stir — you want the avocado to stay chunky, not mashed. Season with a pinch of salt if needed. I like making this salsa last minute so it stays fresh and vibrant, but you can prep it 30 minutes ahead and keep it chilled.

How to Serve Grilled Salmon with Avocado Salsa Recipe

Garnishes

I always garnish this dish with a few extra sprigs of fresh cilantro and sometimes a wedge of lime on the plate. It brightens up the presentation and lets everyone add a squeeze of fresh citrus if they wish. A sprinkle of flaky sea salt over the top right before serving also elevates the flavor wonderfully.

Side Dishes

My favorite sides for this grilled salmon with avocado salsa recipe are simple and fresh — think grilled asparagus, a light quinoa salad, or even some warm corn tortillas if you want to make tacos. Roasted sweet potatoes also pair beautifully and add a hint of sweetness to balance the spice.

Creative Ways to Present

For a casual party, I’ve served this salmon flaked over a bed of baby greens or tossed into a big bowl taco-style with the avocado salsa on top for a build-your-own feast. When hosting a more formal dinner, plating the fillet alongside a neat mound of salsa with microgreens and edible flowers has been a real crowd-pleaser and makes the dish pop on the table.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled salmon in an airtight container in the fridge for up to 2 days. The avocado salsa should ideally be stored separately to prevent it from turning brown and getting watery. When you’re ready to eat, just combine fresh salsa with the salmon to keep the texture and flavor fresh.

Freezing

Personally, I don’t recommend freezing cooked salmon with avocado salsa together because the texture of the avocado changes after thawing. If you want to freeze the salmon, do that before adding salsa, wrapped tightly in plastic and foil to avoid freezer burn. Avocado salsa is best made fresh.

Reheating

To reheat leftover salmon, I use a low oven set to 275°F and cover the fish loosely with foil for about 10-15 minutes. This keeps it moist without drying out. Avoid the microwave if you want to keep that lovely grilled texture. Then just top with fresh avocado salsa before serving.

FAQs

Final Thoughts

This Grilled Salmon with Avocado Salsa Recipe isn’t just another salmon dish — it’s the one I keep coming back to when I want something simple yet impressive. The blend of smoky, spicy salmon with the cool creaminess of the avocado salsa delights every time. Honestly, I think you’ll enjoy how easy it is to pull off and how great it feels to eat something that’s tasty and nourishing. Give it a try and see how quickly it becomes a family favorite!

Print