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.