Grilled Salmon with Avocado Salsa is our favorite Healthy Salmon Recipe! This spice-rubbed grilled salmon recipe is served with creamy avocado salsa. It’s healthy, flavorful, easy, and so delicious. It’s a flavor match made in Heaven.
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Why We Love This Healthy Salmon Recipe
If you’re in the market for a delicious, easy, and healthy salmon recipe, you’ve come to the right place. This grilled salmon with avocado salsa recipe has been pinned more than 2 million times and continues to be a hit because it’s just so delicious.
- Fancy. This dish looks like a gourmet chef created it. Your friends and family will think you’re a 5-star chef!
- Easy. While this dish looks impressive, nobody needs to know that it’s super easy to put together. Take a look at the recipe card– it’s a breeze!
- Tasty. This salmon may be healthy, but it’s also scrumptious. The spice rub combined with the fresh and creamy salsa is a taste sensation!
How to Store and Reheat
Store leftover grilled salmon with avocado salsa in an airtight container in the refrigerator for up to 3 days. I prefer to enjoy leftover salmon cold, but you can also reheat in a 275°F oven for about 15 minutes, or until warmed through.
How to Freeze
Freeze grilled salmon fillets in an airtight container or Ziplock bag for up to 4 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing the salsa.
Serving Suggestions
This grilled salmon with avocado salsa really doesn’t even need a side dish. The salsa can serve as a side, so you have an amazing 15-minute meal from start to finish on your plate! But we also love to pair this grilled salmon with healthy sides such Lemon Butter Asparagus or Roasted Vegetables.
It should only take about 6-8 minutes total (3-4 minutes per side) to grill this salmon to perfection!
You can cook the salmon directly on the grill. Simply oil up the fish well, and start with the skin side down (if you’re leaving the skin on) for the best results.
Yes, but only once! Carefully flip the salmon after 3-4 minutes. If it’s not releasing from the grill grates, give it an extra 30-60 seconds.
Yes, but the oil and spices won’t stick as well as they will to thawed or fresh salmon. You’ll also need to add an extra 1-2 minutes of cook time per side!
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes, it’s finished cooking. The proper internal temperature of cooked salmon is 145°F.
More Grilled Salmon Recipes To Try
5-Star Review
“This is an amazing recipe. I’m not a big fan of salmon but this has so much flavor to it. My husband and I love it so much that it’s become a staple in our weekly dinner rotation. Thank you!!” -Sara Pope
Grilled Salmon with Avocado Salsa Recipe
Ingredients
- 2 pounds salmon fillets skin on or off
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
For the Avocado Salsa
- 1 avocado cubed
- ½ red onion sliced or diced
- 2 limes juiced
- 1 tablespoon chopped fresh cilantro
Instructions
- Mix the salt, chili powder, cumin, paprika, onion powder, and black pepper together. Rub the salmon fillets with olive oil and this seasoning mix.1 teaspoon kosher salt, ½ teaspoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon ground paprika, 1 teaspoon onion powder, 1 teaspoon ground black pepper, 2 pounds salmon fillets, 1 tablespoon olive oil
- Refrigerate for at least 30 minutes.
- Combine the avocado, onion, lime juice, and cilantro. Chill until serving time.1 avocado, ½ red onion, 2 limes, 1 tablespoon chopped fresh cilantro
- Preheat the grill to medium (350-375°F).
- Grill the salmon to desired doneness (about 3-4 minutes per side).
- Top with avocado salsa and enjoy!
Video
Becky’s Tips
- Use a salmon side or pre-cut salmon fillets — both work!
- Make sure your grill is clean and preheated before adding the salmon.
- Start the salmon skin-side down to help it release from the grill more easily.
- Keep the lid down as the salmon cooks to maintain a consistent temperature.
- Only flip the salmon once!
- Salmon is cooked through when it reaches 145°F internally at the thickest point.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Grilled Salmon with Avocado Salsa Step by Step
Season the Salmon: Mix 1 teaspoon of kosher salt, ½ teaspoon of ancho chili powder, 1 teaspoon of ground cumin, 1 teaspoon of ground paprika, 1 teaspoon of onion powder, and 1 teaspoon of ground black pepper together. Rub 2 pounds of salmon fillets with 1 tablespoon of olive oil and this seasoning mix. Refrigerate for at least 30 minutes.
Make the Salsa: Combine 1 cubed avocado, ½ of a sliced red onion, the juice of 2 limes, and 1 tablespoon of chopped fresh cilantro. Chill until serving time.
Grill the Salmon: Preheat the grill to medium (350-375°F). Grill the salmon to desired doneness (about 3-4 minutes per side). Top with avocado salsa and enjoy!
I too have made salmon in many ways, and let me tell you, i LOVED YOUR RECIPE!! So easy and SO DELICIOUS!!! I waaaasss sooo exciited to eat it that i did not wait for my husband to join me! This is ABSOLUTELY MY FAVORITE WAY OF COOKING SALMON from here on out! THANK YOU!
I have a lot of wait to get rid of been on steroids for two and been very ill hope to lose weight soon you recipes look good thank you Jane
Looking forward to making this recipe and many others
I made salmon in a lot of ways over the years. This was truly one of my favorites. So simple, it was scary. Thanks for posting it and helping me stay healthy!
What type of salmon? Wild or fresh water?
Becky, this looks SO good! We’ve been eating a lot of salmon lately and this year believe it or not, I’ve finally come to love avocados, so this will surely be a hit here at our house.
Happy New Year!
I have made this recipe so many times…one of my favorites! I can’t believe it’s Whole30. Thanks for sharing.
Since I discovered this recipe almost a year ago, I have made it, at LEAST, 2 dozen times! I make it exactly as written but leave out all salt. We both have a bad reaction to salt but I’ll tell you, this is THE most flavorful salmon you will ever make and the avocado salsa? Heavenly – and I am not exaggerating. Most of the time I remove the seeds and ribs but if we’re in the mood for spicy, I will leave some of it but you will not be sorry!
This is an amazing recipe!!!!
Simple yet soooooo delicious. I
crave this on a regular basis.
What are the best sides/seasoning pairings that would go with this dish?