Charred salmon fillets crowned with a bright strawberry-and-avocado salsa—citrus, cilantro, and a hint of jalapeño for warm evenings.
# What You Need:
→ Grilled Salmon
01 - 4 salmon fillets, about 6 oz each, skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
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
# Step-by-step guide:
01 - Heat grill or grill pan to medium-high heat (about 400°F). Clean and oil grates to prevent sticking.
02 - Pat salmon dry. In a small bowl whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt and black pepper; brush evenly on all sides of the fillets.
03 - Place fillets skin-side down if applicable and grill 4–5 minutes per side, depending on thickness, until opaque through and flaky when tested with a fork.
04 - Transfer salmon to a plate and let rest a few minutes to allow juices to redistribute while you finish the salsa.
05 - In a bowl combine diced strawberries, avocado, red onion, cilantro, jalapeño if using and lime juice; season with salt and pepper and gently toss to combine without mashing the avocado.
06 - Spoon a generous portion of the salsa atop each salmon fillet. Garnish with additional cilantro sprigs or lime wedges and serve immediately.
