Grilled Salmon Avocado Salsa

Grilled Salmon with Avocado Salsa

This recipe is a flavorful and healthy combination of perfectly grilled salmon topped with a refreshing avocado salsa.

Ingredients:

• For the salmon:

  • 2 salmon fillets (about 6 oz each), skin-on or skinless (your preference)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper

• For the avocado salsa:

  • 1 ripe avocado, diced
  • ½ red onion, finely diced
  • 1 Roma tomato, seeded and diced
  • 1 jalapeño pepper, seeded and finely diced (optional)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper to taste

Cooking Guide:

1. Prepare the salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine olive oil, salt, cumin, paprika, garlic powder, onion powder, and black pepper. Rub the spice mixture evenly over both sides of the salmon fillets.

2. Prep the avocado salsa: While the salmon marinates, prepare the salsa. In a medium bowl, combine diced avocado, red onion, Roma tomato, jalapeño (if using), and chopped cilantro. Squeeze in the lime juice and season with salt and pepper to taste.

3. Grill the salmon: Preheat your grill to medium-high heat. If using a gas grill, preheat for 10 minutes with the lid closed. Place the salmon fillets on the preheated grill, skin-side down (if skin-on). Grill for 3-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Tips:

• Salmon doneness: The best way to check for cooked salmon is to gently press the center of the fillet with your finger. If it flakes easily and feels slightly firm, it’s done. If it’s still too soft, cook for another minute or two per side.
• Avoid sticking: To prevent the salmon from sticking to the grill, you can lightly oil the grates before placing the fillets.
• Skin-on vs. skinless: Both options work well. Skin-on salmon helps retain moisture during cooking, but can be trickier to remove. Skinless cooks faster and is easier to handle.
• Customize the salsa: Feel free to adjust the ingredients in the salsa to your preference. Like it spicier? Add more jalapeño or a pinch of red pepper flakes. Don’t like cilantro? Substitute with chopped parsley.
• Serving suggestions: Serve the grilled salmon with the avocado salsa spooned on top. Pair it with your favorite grilled vegetables, rice, or quinoa for a complete and satisfying meal.