I’m really excited to share this Grilled Salmon with Avocado Salsa Recipe with you because it’s one of those meals that feels both fresh and indulgent without a ton of fuss. The salmon gets perfectly smoky and tender from the grill, while that creamy, zesty avocado salsa on top adds just the right amount of brightness and texture. It’s a combo I’ve come back to time and time again when I want something healthy but super satisfying.

This recipe works beautifully for everything from a quick weeknight dinner to a laid-back weekend cookout with friends. Plus, it’s packed with flavors that complement each other so well, you’ll find yourself craving it again soon. Trust me, once you try this Grilled Salmon with Avocado Salsa Recipe, it’ll become one of your go-to favorites too.

Ingredients You’ll Need

All of the ingredients in this Grilled Salmon with Avocado Salsa Recipe come together to make each bite pop with flavor. When shopping, fresh salmon and ripe avocados are key to nailing the taste and texture here, so keep an eye out for quality and freshness.

Salmon fillets: Skin on or off works, but I usually prefer skin on for that crispiness and easier grilling.
Olive oil: Helps keep the salmon moist and gives a nice sear on the grill.
Kosher salt: Essential for seasoning and enhancing flavor without overpowering.
Ancho chili powder: Adds a subtle smoky warmth, perfect for depth.
Ground cumin: Gives a hint of earthiness that complements the salmon beautifully.
Ground paprika: Boosts the color and adds a mild, sweet smoky note.
Onion powder: For a gentle savory touch that blends with other spices.
Ground black pepper: Freshly ground is best for a bright, sharp kick.
Avocado: Make sure it’s ripe but firm so it holds up well when cubed.
Red onion: I use diced for a bit of crunch and bite in the salsa.
Lime juice: Freshly squeezed adds that essential tang that wakes up the salsa.
Fresh cilantro: Brings vibrant, herbal notes that tie everything together.

Variations

I love to tweak this Grilled Salmon with Avocado Salsa Recipe depending on season or mood. It’s super forgiving and you can easily customize it to your taste or dietary needs.

Add some heat: Try mixing in diced jalapeños or a sprinkle of cayenne into your salsa if you’re craving a spicy kick — I do this often for a little extra zing!
Change up the herbs: Sometimes I substitute fresh basil or mint instead of cilantro for a different herbal twist that’s still fresh and lively.
Use different citrus: Oranges or grapefruit juice work great in the salsa if you want something sweeter and less tart.
Make it dairy-free: This recipe is naturally dairy-free, but if you want a creamy twist, a dollop of coconut cream on top is delicious and unexpected.

How to Make Grilled Salmon with Avocado Salsa Recipe

Step 1: Prep Your Salmon for the Grill

Start by rinsing your salmon fillets under cold water and patting them completely dry with paper towels — this helps the seasonings stick and the skin to crisp up nicely. Then, rub the fillets all over with olive oil to keep them from sticking to the grill. Combine kosher salt, ancho chili powder, ground cumin, paprika, onion powder, and black pepper in a small bowl, and sprinkle the spice mix evenly on both sides of the salmon. Let it sit while you get your grill heating, so the flavors can really meld in.

Step 2: Fire Up the Grill and Cook the Salmon

Preheat your grill to medium-high — about 375°F to 400°F is perfect. If you’re using a charcoal grill, wait until the coals are hot and glowing with a light coating of ash. Place the salmon skin-side down first and grill for about 4-5 minutes per side, depending on thickness. You want to see nice grill marks and the flesh should feel firm but still slightly translucent in the center. Pro tip: resist flipping the salmon more than once — patience here keeps the fillets intact and juicy.

Step 3: Make the Creamy Avocado Salsa

While the salmon grills, cube your ripe avocado and dice or thinly slice the red onion. Toss these together in a bowl with fresh lime juice and chopped cilantro. The lime juice does double duty here — it brightens the salsa while helping prevent the avocado from browning. Give the salsa a gentle stir to combine but avoid mashing the avocado; the chunks should stay distinct for the best texture.

Step 4: Serve It Up!

Once your salmon is off the grill, plate it immediately and generously spoon that gorgeous avocado salsa on top. The creamy richness of the avocado pairs perfectly with the smoky, spiced fish, making every bite a taste celebration. Don’t be shy about adding extra cilantro or a lime wedge on the side for squeezing — fresh accents make all the difference here.

How to Serve Grilled Salmon with Avocado Salsa Recipe

Grilled Salmon with Avocado Salsa Recipe - Recipe Image

Garnishes

For garnishes, I usually keep it simple and fresh: a few extra cilantro leaves and lime wedges are my go-tos. Sometimes I add thinly sliced radishes for a pop of color and crunch, or a sprinkle of toasted pumpkin seeds to add a little nuttiness and texture contrast. These small touches really lift the whole plate.

Side Dishes

I love pairing this Grilled Salmon with Avocado Salsa Recipe with light, summery sides like grilled asparagus, a fresh corn salad, or quinoa tossed with lemon and herbs. When I want something heartier, I go for roasted sweet potatoes or a simple rice pilaf. The key is keeping sides that don’t overpower the clean flavors of the salmon and salsa.

Creative Ways to Present

For special occasions, I’ve served this salmon on a bed of mixed greens with edible flowers scattered around for a festive vibe. Another fun idea is to prepare the avocado salsa in small individual cups or on crostini as an appetizer version — guests love the bite-sized flavor explosions. Presentation can make this feel even more special without extra effort.

Make Ahead and Storage

Storing Leftovers

Once you have leftovers, I recommend storing the grilled salmon and avocado salsa separately in airtight containers. The avocado salsa tends to discolor if kept too long, so it’s best to eat it within a day or so for freshness. The salmon stays good in the fridge for up to 2 days — just make sure it’s completely cooled before refrigerating.

Freezing

I don’t usually freeze the avocado salsa because the texture changes when thawed and can get mushy. However, the salmon itself freezes beautifully if wrapped tightly in plastic wrap and foil or freezer bags. When I want to enjoy it later, I freeze it raw and grill fresh for the best flavor.

Reheating

To reheat leftover salmon without drying it out, I like to warm it gently in the oven at 275°F wrapped loosely in foil. This keeps the moisture in and avoids overcooking. Avoid the microwave if you want to keep that grilled texture, but if you’re in a rush, use short bursts on low power. Always add the avocado salsa fresh when serving again for the best experience.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just be sure to thaw the salmon completely in the fridge overnight before grilling. Pat it dry well to get the best sear and avoid steaming the fish on the grill.
How do I know when the salmon is perfectly cooked?

Look for firm flesh that flakes easily with a fork but still has a bit of translucence in the center to avoid overcooking. Internal temperature should reach around 125°F to 130°F for medium doneness, which is tender and juicy.
What can I substitute if I don’t have ancho chili powder?

You can substitute smoked paprika or a mild chili powder blend. The key is to maintain that smoky depth without overpowering the salmon’s natural flavor.
Can I prepare the avocado salsa ahead of time?

Yes, but only up to a few hours in advance to keep it bright and fresh. Add extra lime juice to help preserve the color and prevent browning.
Is this recipe suitable for a crowd?

Definitely! Just scale the ingredients proportionally and grill in batches or on a larger grill if you have one. The avocado salsa can be made in a bigger bowl and is a hit with guests every time.

Final Thoughts

This Grilled Salmon with Avocado Salsa Recipe holds a special place in my kitchen because it strikes the perfect balance between simple and impressive. Whether it’s a casual meal or something to wow your guests, it never disappoints. I hope you enjoy making it as much as I do — it’s one of those dishes that brings together good flavors, good vibes, and good company. Give it a try, and I’m sure you’ll be adding it to your favorites too!