Grilled Salmon with Avocado Salsa

Prep Time: 15 mins

Total Time: 30 mins

Servings: 6


For the Salmon

6 salmon filets, about 2 pounds, total

1 tablespoon olive oil

1 teaspoon salt, or to taste

freshly ground black pepper, to taste

½ teaspoon sweet paprika

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon ground coriander

For the Salsa

1 small avocado, peeled, pitted, and finely diced

1 small jalapeno, seeded, ribs removed, and finely diced

½ cup cherry tomatoes, finely diced

¼ cup chopped fresh cilantro

3 tablespoons finely diced red onion

Salt and fresh ground pepper, to taste

½ tablespoon extra virgin olive oil

1 large lime, juiced



  1. Preheat the grill to 400˚F.
  2. Sprinkle salmon filets with olive oil and season with salt and pepper.
  3. In a small mixing bowl combine sweet paprika, chili powder, garlic powder, cumin, and coriander; mix until thoroughly combined.
  4. Rub the spice mixture all over the fllets.
  5. Brush clean grill grates with olive oil.
  6. Place salmon on the grill; close the lid and cook for 5 to 7 minutes, or until cooked half way up the filet.
  7. If salmon is with skin, place the salmon skin-side down, first.
  8. Using a fish spatula, flip over the filets and continue to cook for 4 more minutes, or until cooked through.
  9. Cooking time will depend on the thickness of the filets. Use an Instant Read Thermometer to check for doneness; salmon is cooked through when internal temperature registers at 145˚F.

In the meantime, prepare the salsa:

  1. In a mixing bowl combine diced avocado, jalapeno, tomatoes, cilantro, onions, salt, pepper, olive oil, and lime juice; mix. Taste and adjust accordingly.
  2. Spoon salsa over cooked salmon and serve!