Grilled Salmon with Avocado Salsa Recipe

This restaurant-worthy Grilled Salmon with Avocado Salsa comes together in just 10 minutes but tastes like you spent hours in the kitchen. The perfectly seasoned salmon develops a beautiful crust on the grill while staying tender and juicy inside, and the fresh avocado salsa adds a creamy, zesty contrast that transforms this dish into something truly spectacular. It’s an ideal choice for busy weeknights when you want something healthy, impressive, and ridiculously easy.

Ingredients You’ll Need

• Salmon fillets: The star of the show! Choose skin-on for easier grilling and more flavor, or skin-off if that’s your preference. Fresh is best, but frozen (properly thawed) works well too.
• Olive oil: Helps the seasonings stick to the salmon and prevents it from sticking to the grill. The good stuff makes a difference here.
• Kosher salt: Enhances all the other flavors. Don’t skip this!
• Ancho chili powder: Adds a mild, slightly smoky heat that complements the salmon perfectly. Regular chili powder works in a pinch.
• Cumin, paprika, onion powder, black pepper: This spice blend creates depth without overwhelming the natural flavor of the salmon.
• Avocado: Pick ones that yield slightly to gentle pressure for the perfect creamy texture in your salsa.
• Red onion: Provides a sharp contrast to the creamy avocado. Slice it thin or dice it small if you’re not a huge onion fan.
• Limes: Fresh lime juice is non-negotiable here – it brightens everything up and keeps the avocado from browning.
• Fresh cilantro: The perfect finishing touch that ties all the flavors together. If you’re in the “cilantro tastes like soap” camp, substitute with fresh parsley.

Variations

• Spice Level: Swap the ancho chili for chipotle powder if you want a smokier, spicier kick.
• Herb Options: Try fresh dill in the spice rub for a classic salmon pairing.
• Salsa Additions: Toss in some diced mango or pineapple for a sweet tropical twist to the avocado salsa.
• Cooking Method: No grill? No problem! This salmon works beautifully in a cast-iron skillet or under the broiler.

How to Make Grilled Salmon with Avocado Salsa

Step 1: Season the Salmon

In a small bowl, combine the salt, ancho chili powder, cumin, paprika, onion powder, and black pepper. Drizzle the salmon fillets with olive oil, then rub the spice mixture all over them. Make sure to coat evenly for the best flavor. Refrigerate for at least 30 minutes to let the flavors meld.

Step 2: Prepare the Avocado Salsa

While the salmon is marinating, make your salsa. Combine the cubed avocado, sliced red onion, fresh lime juice, and chopped cilantro in a bowl. Gently toss to combine without mashing the avocado. Refrigerate until serving time to keep it fresh and cool.

Step 3: Preheat and Prepare the Grill

Heat your grill to medium (350-375°F). Make sure the grates are clean and lightly oiled to prevent sticking.

Step 4: Grill the Salmon

Place the salmon on the grill, skin-side down if using skin-on fillets. Close the lid and let it cook undisturbed for about 3-4 minutes. Flip just once and cook for another 3-4 minutes or until the salmon reaches your desired doneness. For perfect salmon, look for an internal temperature of 145°F at the thickest part.

Step 5: Serve

Transfer the grilled salmon to plates and top generously with the chilled avocado salsa. Serve immediately while the salmon is hot and the salsa is cool.

How to Serve

Perfect Pairings:

Serve this grilled salmon with simple sides that won’t compete with its flavor. A light green salad, steamed asparagus, or fluffy rice pilaf are excellent choices.

Garnish Ideas:

Add an extra wedge of lime on the side and perhaps a few sprigs of fresh herbs for a restaurant-quality presentation.

Wine Pairing:

A crisp Sauvignon Blanc or lightly oaked Chardonnay beautifully complements the richness of the salmon and the freshness of the salsa.

Make Ahead and Storage

Storing Leftovers

Store leftover salmon and salsa separately in airtight containers in the refrigerator. The salmon will keep for up to 3 days, while the salsa is best enjoyed within 24 hours before the avocado begins to brown.

Freezing

While you can freeze the cooked salmon for up to 4 months, the avocado salsa doesn’t freeze well. If freezing the salmon, wrap it tightly in plastic wrap then foil to prevent freezer burn.

Reheating

Gently reheat salmon in a 275°F oven just until warmed through, about 10-15 minutes. Overheating will dry it out. The salsa should be served cold, not reheated.

FAQs

Final Thoughts

This Grilled Salmon with Avocado Salsa recipe proves that truly exceptional meals don’t require complicated techniques or hours in the kitchen. The combination of perfectly seasoned, smoky grilled salmon with the cool, creamy avocado salsa creates a restaurant-quality dish that’s actually simpler than ordering takeout. Whether you’re cooking for a weeknight family dinner or hosting friends for a special occasion, this recipe delivers impressive results with minimal effort. Give it a try tonight – I promise your taste buds will thank you!

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