Dinner

Grilled Salmon with Avocado Salsa Recipe

Bylilan Sage February 6, 2026February 6, 2026

Introduction

This grilled salmon with avocado salsa is a fresh and flavorful dish that’s perfect for a quick weeknight dinner or a weekend barbecue. The smoky, spiced salmon pairs beautifully with the creamy, tangy avocado salsa for a satisfying meal.

The image shows a dish with two main layers arranged on a white plate. The bottom layer consists of grilled salmon fillets with a rich orange color, slightly charred and textured from seasoning and grilling, showing some flakes coming apart on one side. On top of the salmon is a chunky avocado salsa made of light green avocado pieces and small purple and white onion chunks, giving a contrast in texture and color with creamy and crisp elements. The white marbled surface around the plate adds a clean, bright background to highlight the food photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs salmon fillets (skin on or off)
1 tbsp olive oil
1 tsp kosher salt
½ tsp ancho chili powder
1 tsp ground cumin
1 tsp ground paprika
1 tsp onion powder
1 tsp ground black pepper
1 avocado (cubed)
½ red onion (sliced or diced)
2 limes (juiced)
1 tbsp chopped fresh cilantro

Instructions

Step 1: In a small bowl, mix together the kosher salt, ancho chili powder, ground cumin, ground paprika, onion powder, and ground black pepper.
Step 2: Rub the salmon fillets with olive oil, then evenly coat them with the spice mixture. Refrigerate the seasoned salmon for at least 30 minutes to let the flavors develop.
Step 3: In a separate bowl, combine the cubed avocado, sliced or diced red onion, lime juice, and chopped cilantro. Chill this avocado salsa until ready to serve.
Step 4: Preheat your grill to medium heat, about 350-375°F.
Step 5: Grill the salmon fillets for approximately 3-4 minutes per side, or until cooked to your desired doneness.
Step 6: Serve the grilled salmon topped with the chilled avocado salsa. Enjoy!

Tips & Variations

For extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
Swap cilantro for fresh parsley if you’re not a fan of its flavor.
Add a diced jalapeño to the avocado salsa for a spicy kick.
If you don’t have a grill, you can cook the salmon under a broiler or in a hot skillet.
Use fresh lime juice for the best brightness and flavor in the salsa.

Storage

Store any leftover grilled salmon and avocado salsa separately in airtight containers in the refrigerator. The salmon is best eaten within 2 days, while the avocado salsa can last up to 1 day before the avocado starts to brown. Reheat salmon gently in a low oven or enjoy cold.

How to Serve

A grilled salmon fillet with a slightly charred, crispy skin on the bottom layer, showing a moist, pink interior with flaked pieces. On top, there is a chunky avocado salsa made of diced creamy green avocado and small pieces of purple-red onion, mixed together, placed in the center of the salmon. The dish is served on a smooth white plate with a simple edge, and the plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw the salmon and pat it dry before seasoning to ensure even cooking and better flavor absorption.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F. Cooking time may vary depending on thickness, so check early to avoid overcooking.