Simple Grilled Salmon with Avocado Salsa

If you ask me, grilled salmon is one of those meals that looks fancy but comes together in no time.

This recipe pairs flaky salmon fillets with a fresh avocado salsa that’s perfect for summer. The fish gets coated in a blend of chili powder, smoked paprika, and cumin before hitting the grill.

Meanwhile, the salsa brings together creamy avocado, sweet corn, and a kick from jalapeño. A squeeze of lime juice and fresh cilantro tie everything together.

It’s a weeknight-friendly dinner that feels special enough for company, especially when the weather’s warm and you want something light.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great on the grill. If all you have access to is frozen salmon, don’t worry – just make sure to thaw it completely in the refrigerator before cooking. For grilling, I recommend getting a thicker cut of salmon, at least 1 to 1.5 inches thick, so it holds up better on the grates and stays moist inside. You can use a whole side of salmon or individual fillets depending on what you prefer, and either skin-on or skinless works fine, though the skin can help protect the fish from sticking to the grill.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Salmon: If salmon isn’t your thing or you want to save some money, try using other firm fish like mahi-mahi, halibut, or even swordfish. They all hold up well on the grill with similar cooking times.
• Avocado: The avocado is really what makes this salsa special, so I’d recommend keeping it if possible. But if you’re in a bind, you could add diced cucumber for crunch and creaminess from a dollop of sour cream mixed into the salsa.
• Roma tomato: Any tomato works here – cherry tomatoes, grape tomatoes, or regular tomatoes. Just make sure to remove excess seeds and juice so your salsa doesn’t get watery.
• Corn: Fresh corn cut off the cob is ideal, but frozen corn (thawed and drained) or canned corn (drained and rinsed) both work fine.
• Cilantro: If you’re one of those people who thinks cilantro tastes like soap, swap it with fresh parsley or just leave it out completely.
• Lime juice: Lemon juice works as a substitute, though it’ll give the salsa a slightly different flavor profile. You’ll need about the same amount.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is not preheating your grill properly, which causes the fish to stick to the grates – make sure your grill is hot and the grates are clean and well-oiled before placing the salmon skin-side down. Overcooking is another common issue that turns salmon dry and chalky, so pull it off the grill when it’s still slightly translucent in the center (around 125-130°F), as it will continue cooking from residual heat. Don’t flip the salmon too early or too often – let it cook undisturbed for those 3-5 minutes until it naturally releases from the grill, and if you’re using skinless fillets, consider using a fish basket or grilling on a piece of foil to prevent it from falling apart. For the salsa, wait until just before serving to mix it together so the lime juice doesn’t break down the avocado and turn everything mushy.

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What to Serve With Grilled Salmon?

This grilled salmon with avocado salsa is already packed with fresh flavors, so I like to keep the sides simple and light. Cilantro lime rice or plain white rice is perfect for soaking up all that delicious salsa, and it rounds out the meal without competing with the salmon. A side of black beans or roasted vegetables like zucchini and bell peppers also works great, especially if you’re looking for something a bit heartier. For a complete summer dinner, throw some corn on the cob on the grill alongside the salmon, or serve it with a simple mixed green salad dressed with lime vinaigrette.

Storage Instructions

Store: Keep your leftover grilled salmon in an airtight container in the fridge for up to 3 days. I like to store the salmon and avocado salsa separately since the avocado can brown a bit over time. The salsa will stay fresh for about 2 days if you squeeze a little extra lime juice on top before sealing it up.

Freeze: The salmon freezes well on its own for up to 2 months in a freezer-safe container or bag. I don’t recommend freezing the avocado salsa though, since the avocado and tomatoes get mushy when thawed. Just make a fresh batch when you’re ready to eat your frozen salmon!

Serve: For the best texture, enjoy leftover salmon cold on top of a salad or gently warm it in the oven at 275°F for about 10 minutes. You can also flake it into tacos or grain bowls. Let the salsa sit at room temperature for about 15 minutes before serving to bring out all those fresh flavors.

Estimated Nutrition

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

• Calories: 1700-1900
• Protein: 160-180 g
• Fat: 95-110 g
• Carbohydrates: 45-55 g

Ingredients

For the salmon:

• 2 lb salmon (cut into four 8-ounce fillets for even grilling)
• 1 tbsp olive oil (I use Bertolli Extra Virgin for a high smoke point)
• 1 1/4 tsp salt
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 3/4 tsp garlic powder
• 1 tsp black pepper
• 1/4 tsp ground cumin

For the salsa:

• 1 large avocado (diced into 1/2-inch cubes)
• 1 Roma tomato (seeded and chopped into 1/4-inch pieces)
• 1/2 small red onion (finely diced)
• 1/2 cup corn (I prefer C&W Petite white corn for sweetness)
• 1/4 cup lime juice
• 1/4 cup fresh cilantro (finely chopped)
• 1/4 tsp salt
• 1/2 jalapeño (seeded and minced)

Step 1: Prepare the Avocado Salsa

• 1 large avocado, diced into 1/2-inch cubes
• 1 Roma tomato, seeded and chopped into 1/4-inch pieces
• 1/2 small red onion, finely diced
• 1/2 cup corn
• 1/2 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup lime juice
• 1/4 tsp salt

Start with the salsa first since it benefits from sitting for a few minutes to allow flavors to meld while the salmon cooks.

In a medium bowl, combine the diced avocado, chopped tomato, diced red onion, corn, minced jalapeño, and fresh cilantro.

Pour in the lime juice and sprinkle with salt, then gently fold everything together with a rubber spatula—be careful not to break down the avocado pieces.

Set aside at room temperature.

The lime juice will help prevent the avocado from browning.

Step 2: Prepare the Salmon and Spice Rub

• 2 lb salmon, cut into four 8-ounce fillets
• 1 tbsp olive oil
• 1 1/4 tsp salt
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 3/4 tsp garlic powder
• 1 tsp black pepper
• 1/4 tsp ground cumin

While the salsa sits, pat the salmon fillets dry with paper towels—this is essential for getting a good sear and preventing sticking on the grill.

In a small bowl, whisk together the salt, chili powder, smoked paprika, onion powder, garlic powder, black pepper, and ground cumin.

Brush both sides of each salmon fillet lightly with olive oil, then generously coat all sides with the spice mixture, pressing gently so it adheres.

Let the seasoned salmon sit at room temperature for 2-3 minutes while you preheat the grill.

Step 3: Grill the Salmon to Perfection

• seasoned salmon fillets from Step 2

Heat your grill to medium heat (about 400°F) and lightly oil the grates to prevent sticking.

Place the salmon fillets skin-side up on the grill and cook for 4-5 minutes without moving them—this allows the spice rub to caramelize and creates a flavorful crust.

Flip the fillets carefully and grill for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

I always let the salmon rest for 2 minutes after grilling to keep the flesh moist and tender inside.

Step 4: Plate and Finish with Salsa

• grilled salmon from Step 3
• avocado salsa from Step 1

Transfer the grilled salmon fillets to serving plates, skin-side down.

Top each fillet generously with the avocado salsa from Step 1, allowing some of the flavorful juices to drizzle over the fish.

Serve immediately while the salmon is still warm and the salsa is fresh and bright.

Simple Grilled Salmon with Avocado Salsa

Delicious Simple Grilled Salmon with Avocado Salsa recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the salmon

• 2 lb salmon (cut into four 8-ounce fillets for even grilling)
• 1 tbsp olive oil (I use Bertolli Extra Virgin for a high smoke point)
• 1 1/4 tsp salt
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 3/4 tsp garlic powder
• 1 tsp black pepper
• 1/4 tsp ground cumin

For the salsa

• 1 large avocado (diced into 1/2-inch cubes)
• 1 Roma tomato (seeded and chopped into 1/4-inch pieces)
• 1/2 small red onion (finely diced)
• 1/2 cup corn (I prefer C&W Petite white corn for sweetness)
• 1/4 cup lime juice
• 1/4 cup fresh cilantro (finely chopped)
• 1/4 tsp salt
• 1/2 jalapeño (seeded and minced)

Instructions

 

• Start with the salsa first since it benefits from sitting for a few minutes to allow flavors to meld while the salmon cooks. In a medium bowl, combine the diced avocado, chopped tomato, diced red onion, corn, minced jalapeño, and fresh cilantro. Pour in the lime juice and sprinkle with salt, then gently fold everything together with a rubber spatula—be careful not to break down the avocado pieces. Set aside at room temperature. The lime juice will help prevent the avocado from browning.
• While the salsa sits, pat the salmon fillets dry with paper towels—this is essential for getting a good sear and preventing sticking on the grill. In a small bowl, whisk together the salt, chili powder, smoked paprika, onion powder, garlic powder, black pepper, and ground cumin. Brush both sides of each salmon fillet lightly with olive oil, then generously coat all sides with the spice mixture, pressing gently so it adheres. Let the seasoned salmon sit at room temperature for 2-3 minutes while you preheat the grill.
• Heat your grill to medium heat (about 400°F) and lightly oil the grates to prevent sticking. Place the salmon fillets skin-side up on the grill and cook for 4-5 minutes without moving them—this allows the spice rub to caramelize and creates a flavorful crust. Flip the fillets carefully and grill for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork. I always let the salmon rest for 2 minutes after grilling to keep the flesh moist and tender inside.
• Transfer the grilled salmon fillets to serving plates, skin-side down. Top each fillet generously with the avocado salsa from Step 1, allowing some of the flavorful juices to drizzle over the fish. Serve immediately while the salmon is still warm and the salsa is fresh and bright.