Grilled Salmon Strawberry Avocado Salsa (Printable)

Charred salmon fillets topped with a bright strawberry and avocado salsa—fresh, light, and summer-ready.

# What You’ll Use:

→ For the Grilled Salmon

01 - 4 salmon fillets (about 170 g / 6 oz each), skin-on or skinless
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper

→ For the Strawberry Avocado Salsa

08 - 1 cup strawberries, hulled and diced
09 - 1 ripe avocado, diced
10 - ¼ cup red onion, finely chopped
11 - ¼ cup fresh cilantro, chopped
12 - 1 small jalapeño, seeded and finely diced (optional)
13 - 2 tbsp fresh lime juice
14 - Salt and pepper to taste

# How-To:

01 - Preheat your grill to medium-high heat (about 200°C / 400°F).
02 - Pat the salmon fillets dry with paper towels. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper. Brush mixture over all sides of the salmon fillets.
03 - Lightly oil the grill grates. Place the salmon skin-side down (if applicable) and grill for 4–5 minutes per side, or until salmon is opaque and flakes easily with a fork. Remove from grill and let rest for a few minutes.
04 - While salmon cooks, prepare the salsa. In a medium bowl, combine diced strawberries, avocado, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Gently toss to combine.
05 - To serve, spoon a generous portion of strawberry avocado salsa over each salmon fillet. Garnish with additional cilantro or lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Your guests will never guess how simple it was—the salsa tastes gourmet, with barely any prep.
  • The balance of smoky grilled salmon and vibrant, zippy fruit makes weeknight dinners feel genuinely special.
02 -
  • Trying to flip the salmon too soon or too often can make it stick and fall apart—patience really does pay off here.
  • I once forgot to add lime juice to the salsa and learned that the acid isn’t just for flavor—it keeps the avocado looking fresh and lively.
03 -
  • Letting the salmon rest for a few minutes locks in juiciness and keeps the texture delicate.
  • Resist the urge to fuss with the fish as it grills—a single, confident flip makes all the difference.
Go Back