Succulent Grilled Salmon with Avocado Salsa

Growing up, I thought salmon had to be dry and tasteless – that’s how it always turned out when my mom made it. She’d bake it until it was completely done, then some more just to be safe. It wasn’t until I started cooking for myself that I discovered salmon could actually be juicy and full of flavor.

That’s when I learned the secret: grilling salmon just until it’s cooked through, then pairing it with something fresh and bright like avocado salsa. It’s become one of those recipes I make when I want to impress friends without spending hours in the kitchen. And trust me, it’s way easier than you might think.

What Kind of Salmon Should I Use?

For this grilled recipe, you’ve got several great salmon options to choose from. King (Chinook) salmon is rich and buttery, making it perfect for grilling, while Sockeye offers a firmer texture and deeper red color. If you’re looking to keep costs down, farm-raised Atlantic salmon works perfectly fine too – it’s generally milder in flavor but still holds up well on the grill. When shopping, look for fillets that are bright in color with firm flesh that springs back when touched. Try to get pieces that are similar in thickness so they’ll cook evenly on the grill, and don’t worry if you see some white lines in the flesh – that’s just healthy fat that will help keep your salmon moist while cooking.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the dish tasty:

• Salmon fillets: While salmon gives the best results, you can use other firm fish like mahi-mahi, cod, or halibut. Just adjust cooking time based on the thickness of your fish – thinner fillets will cook faster.
• Avocado: If you can’t find ripe avocados, you can make the salsa without them – just add extra tomatoes. Though honestly, the avocado adds such nice creaminess that it’s worth waiting for one to ripen!
• Lime juice: Lemon juice works just as well in the salsa. In a pinch, you can use 2 teaspoons of white wine vinegar mixed with a tiny pinch of sugar.
• Cilantro: Not everyone loves cilantro – feel free to use fresh parsley or mint instead. You can also just leave it out if you’re not a fan of herbs.
• Ground chili: You can swap this with paprika, cayenne (use less!), or chili powder. If you don’t like heat, just skip it altogether.
• Fresh garlic: If you’re out of fresh garlic, use 1/4 teaspoon of garlic powder instead. It won’t be quite the same, but it’ll still taste good!

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon is preventing it from sticking to the grates – always ensure your grill is properly preheated and the grates are well-oiled before placing the fish. A common mistake is flipping the salmon too early or too often; wait until it releases easily from the grill (about 4-5 minutes) before attempting to turn it just once. Temperature control is crucial – cooking salmon on too high heat will char the outside while leaving the inside raw, so maintain a medium heat (around 375°F) and keep an eye on hot spots on your grill. For perfectly cooked salmon, remove it from the heat when it reaches 135°F internally, as it will continue cooking for a few minutes after being taken off the grill – this prevents the dreaded dry, overcooked fish that nobody enjoys.

What to Serve With Grilled Salmon?

This fresh and flavorful grilled salmon pairs perfectly with simple side dishes that won’t overshadow its natural taste. Rice is always a good choice – try brown rice for a nutty flavor or coconut rice for something more tropical to complement the avocado salsa. A quick side of roasted vegetables like asparagus, Brussels sprouts, or broccoli works great since you can cook them while the salmon is grilling. For a light summer meal, you could also serve it with a quinoa salad or some garlic-buttered couscous to soak up any extra salsa. Keep the sides simple and let the salmon be the star of the show!

Storage Instructions

Keep Fresh: Once cooked, you can keep the salmon in an airtight container in the fridge for up to 2 days. For the avocado salsa, it’s best to store it separately in its own container with plastic wrap pressed directly on the surface (this helps prevent browning) and eat it within 24 hours.

Make Ahead: You can prep the salmon marinade up to 8 hours before cooking – just combine all the spices and oil in a zip-top bag with the salmon and pop it in the fridge. The salsa is best made fresh, but you can dice the tomatoes and onions ahead of time and store them separately, adding the avocado just before serving.

Serve Again: If you have leftover salmon, try serving it cold over a fresh salad – it’s actually really good this way! The salmon can also be gently warmed in the microwave for 30-45 seconds, but be careful not to overdo it as this can dry it out.

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 45-55 g
• Fat: 50-60 g
• Carbohydrates: 30-35 g

Ingredients

• Two salmon fillets (4-6 oz each)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic (finely minced or crushed)
• 1/2 teaspoon ground chili
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 ripe avocado (pitted and chopped)
• 1/2 cup diced tomato (any variety)
• 2 tablespoons diced onion
• 2 tablespoons chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon juice from lime
• Salt and pepper (as needed)

Step 1: Prepare the Spice Mixture

In a small bowl, stir together olive oil, minced garlic, and your choice of spices to create a fragrant spice mixture.

Use this to add flavor to the salmon by brushing or rubbing it onto the fish evenly.

Ensure the salmon is well-coated for maximum flavor.

Step 2: Cook the Salmon

Heat a large heavy-duty (preferably non-stick) pan or grill over medium-high heat.

Once the pan is hot, add the spice-coated salmon.

Cook the salmon for about 5-6 minutes on each side, depending on the thickness, until it is cooked through and flakes easily with a fork.

Once cooked, remove the salmon from the pan and set aside while you prepare the topping.

Step 3: Make the Avocado Salsa

In a large mixing bowl, combine diced avocado, chopped tomato, finely chopped onion, and fresh cilantro.

Drizzle the mixture with olive oil and fresh lime juice, adding a pinch of salt and pepper to taste.

Gently mix with a spoon until all ingredients are well combined.

Cover the bowl with plastic wrap to keep it fresh until serving.

Step 4: Assemble and Serve

Place the cooked salmon on a serving plate and top generously with the prepared avocado salsa.

The vibrant and fresh salsa complements the flavors of the grilled salmon perfectly.

Serve immediately to enjoy the dish at its best flavor.