Charred salmon topped with a bright strawberry and avocado salsa—fresh, light, and ready in 30 minutes.
# Ingredient List:
→ Grilled salmon
01 - 4 salmon fillets, about 6 oz each, skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zest and juice
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Strawberry avocado salsa
08 - 1 cup strawberries, hulled and diced
09 - 1 ripe avocado, diced
10 - 1/4 cup red onion, finely chopped
11 - 1/4 cup fresh cilantro, chopped
12 - 1 small jalapeño, seeded and finely diced (optional)
13 - 2 tablespoons fresh lime juice
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat grill or grill pan to medium-high, approximately 400°F.
02 - Pat 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 evenly over all sides of the fillets. For deeper flavor, let sit up to 30 minutes refrigerated before cooking.
03 - Lightly oil the grill grates. Place salmon fillets skin-side down if using skin and position over direct heat. Grill 4–5 minutes per side, turning once, until flesh is opaque and flakes easily with a fork. Use tongs or a spatula and avoid excessive flipping.
04 - While the salmon cooks, combine diced strawberries, avocado, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a medium bowl. Gently fold to combine, keeping avocado pieces intact. Taste and adjust seasoning.
05 - Remove salmon from the grill and let rest 3–5 minutes. Spoon a generous portion of strawberry avocado salsa over each fillet, garnish with additional cilantro or lime wedges if desired, and serve immediately.
