Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before seasoning. Frozen salmon that's properly thawed can be just as delicious as fresh, especially if it was frozen at peak freshness.

What's the best way to tell if my salmon is done?

The most reliable method is using an instant-read thermometer inserted into the thickest part, which should read 145°F. Visually, properly cooked salmon will change from translucent to opaque and flake easily with a fork. The salmon should still look moist, not dry or crumbly.

I don't have a grill – how else can I cook this salmon?

This recipe adapts beautifully to other cooking methods. Try using a well-seasoned cast-iron skillet over medium-high heat (about 4 minutes per side), or broil in the oven on a lined baking sheet (about 4-5 inches from the heat source, 4-6 minutes depending on thickness).

Can I prepare any parts of this meal ahead of time?

You can season the salmon up to 12 hours ahead and keep it covered in the refrigerator. For the salsa, prep all ingredients except the avocado in advance, then add the diced avocado and lime juice just before serving for the freshest taste and appearance.

Grilled Salmon with Avocado Salsa Recipe

Description

This Grilled Salmon with Avocado Salsa is a quick, healthy, and flavorful meal perfect for any occasion. The salmon is seasoned with a smoky spice rub and grilled to perfection, then topped with a fresh and zesty avocado salsa. Perfect for busy weeknights or weekend gatherings, this dish is packed with nutrients and brimming with flavor!

Ingredients

Units Scale

For the Salmon

2 pounds salmon fillets, skin on or off
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon onion powder
1 teaspoon ground black pepper

For the Avocado Salsa

1 avocado, cubed
1/2 red onion, sliced or diced
2 limes, juiced
1 tablespoon chopped fresh cilantro

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Instructions

Prepare the Seasoning and Salmon
In a small bowl, combine the salt, ancho chili powder, ground cumin, paprika, onion powder, and black pepper. Rub the salmon fillets with olive oil, then coat them evenly with the seasoning mix. Refrigerate the salmon for at least 30 minutes to let the flavors infuse.
Prepare the Avocado Salsa
In another bowl, mix the cubed avocado, sliced or diced red onion, freshly squeezed lime juice, and chopped cilantro. Stir gently to combine. Refrigerate the avocado salsa until ready to serve to keep it fresh and flavorful.
Preheat the Grill
Preheat your grill to medium heat, approximately 350-375°F. Make sure the grill grates are clean and well-oiled to prevent the salmon from sticking.
Grill the Salmon
Place the salmon on the preheated grill, skin-side down if applicable. Grill the salmon for about 3-4 minutes per side or until it reaches your desired doneness. The internal temperature should reach 145°F at the thickest point to ensure the salmon is fully cooked.
Assemble and Serve
Remove the grilled salmon from the grill and top with the prepared avocado salsa. Serve immediately and enjoy this flavorful and healthy dish!

Notes

Both whole salmon sides and pre-cut fillets work well for this recipe.
Ensure your grill is clean and preheated before adding the salmon to prevent sticking.
Cook the salmon skin-side down first to make it easier to remove from the grill.
Keep the grill lid closed while cooking for consistent heat.
Avoid flipping the salmon more than once to prevent it from breaking apart.
To check doneness, use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F.
Store leftover grilled salmon and avocado salsa in an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition

Serving Size: 1 fillet with salsa
Calories: 320
Sugar: 1g
Sodium: 690mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 38g
Cholesterol: 85mg