Perfectly grilled salmon fillets are served with a bright, creamy avocado and lime salsa, bursting with freshness and a subtle kick. This dish is light yet flavorful, high in healthy fats, and ideal for warm-weather dining or a quick, nutritious weeknight meal.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Salmon
4skin-on salmon fillets (5–6 oz each)
1tbspolive oil
1tspsmoked paprika (optional)
½tspground cumin
Salt and freshly ground black pepper
Zest of 1 lime
For the Avocado & Lime Salsa
2ripe avocados, diced
1small shallot or ¼ red onion, finely chopped
1medium tomato, seeded and diced
1small jalapeño, minced (optional, adjust to heat preference)
Juice of 1½ limes (about 3 tbsp)
2tbspfresh cilantro, chopped
Salt and pepper, to taste
Optional: drizzle of olive oil for richness
Suggested Sides
Cilantro-lime rice or quinoa pilaf
Grilled zucchini or asparagus
Corn and black bean salad
Warm tortillas for a taco-style twist
Prep the Salsa
1
In a bowl, gently mix together diced avocado, tomato, shallot, jalapeño, lime juice, and cilantro.
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve (best used within 1 hour for peak freshness).
Prep the Salmon
2
Pat salmon fillets dry with paper towels.
Rub each with olive oil, then season with salt, pepper, cumin, smoked paprika, and lime zest.
Grill the Salmon
3
Outdoor Grill:
Preheat grill to medium-high heat and oil the grates well.
Place salmon skin-side down and grill for 4–5 minutes.
Flip carefully and grill for another 3–4 minutes, or until just cooked through (internal temp: 125–130°F / 52–54°C for medium).
Grill Pan (Indoor):
Heat grill pan over medium-high heat. Lightly oil.
Follow same timing as above, using a spatula to flip carefully.
Serve
4
Plate each salmon fillet and spoon avocado salsa generously over the top.
Garnish with extra cilantro or lime wedges if desired.
Serve with your chosen sides while warm.
Tips for Success
5
Don’t overmix the salsa—avocado should remain slightly chunky.
If using farmed salmon (higher in fat), reduce cook time slightly to prevent excess flaking.
For a smoky twist, grill the lime halves cut-side down and squeeze over before serving.
Wine Pairing
6
Pair with a Sauvignon Blanc, Verdejo, or a light Pinot Gris—something crisp and citrus-driven to highlight the salsa and balance the richness of the salmon.
Ingredients
For the Salmon
4skin-on salmon fillets (5–6 oz each)
1tbspolive oil
1tspsmoked paprika (optional)
½tspground cumin
Salt and freshly ground black pepper
Zest of 1 lime
For the Avocado & Lime Salsa
2ripe avocados, diced
1small shallot or ¼ red onion, finely chopped
1medium tomato, seeded and diced
1small jalapeño, minced (optional, adjust to heat preference)
Juice of 1½ limes (about 3 tbsp)
2tbspfresh cilantro, chopped
Salt and pepper, to taste
Optional: drizzle of olive oil for richness
Suggested Sides
Cilantro-lime rice or quinoa pilaf
Grilled zucchini or asparagus
Corn and black bean salad
Warm tortillas for a taco-style twist
Directions
Prep the Salsa
1
In a bowl, gently mix together diced avocado, tomato, shallot, jalapeño, lime juice, and cilantro.
Season with salt and pepper to taste.
Cover and refrigerate until ready to serve (best used within 1 hour for peak freshness).
Prep the Salmon
2
Pat salmon fillets dry with paper towels.
Rub each with olive oil, then season with salt, pepper, cumin, smoked paprika, and lime zest.
Grill the Salmon
3
Outdoor Grill:
Preheat grill to medium-high heat and oil the grates well.
Place salmon skin-side down and grill for 4–5 minutes.
Flip carefully and grill for another 3–4 minutes, or until just cooked through (internal temp: 125–130°F / 52–54°C for medium).
Grill Pan (Indoor):
Heat grill pan over medium-high heat. Lightly oil.
Follow same timing as above, using a spatula to flip carefully.
Serve
4
Plate each salmon fillet and spoon avocado salsa generously over the top.
Garnish with extra cilantro or lime wedges if desired.
Serve with your chosen sides while warm.
Tips for Success
5
Don’t overmix the salsa—avocado should remain slightly chunky.
If using farmed salmon (higher in fat), reduce cook time slightly to prevent excess flaking.
For a smoky twist, grill the lime halves cut-side down and squeeze over before serving.
Wine Pairing
6
Pair with a Sauvignon Blanc, Verdejo, or a light Pinot Gris—something crisp and citrus-driven to highlight the salsa and balance the richness of the salmon.
