Grilled Salmon with Avocado Salsa

There’s something kind of magical about how grilled salmon with avocado salsa comes together – it’s a quick dish, sure, but not in a rushed or forgettable way. The salmon comes off the grill hot and just the right kind of charred, its smoky edges giving in to tender pink inside… and then that salsa, cool and creamy, avocado melting into bright lime and sweet tomato. It’s got that funny way dishes sometimes do, of tasting like summer and comfort all at once. I made it once on a day I was running late and tired and almost made toast instead… and I’m truly glad I didn’t.

Why You’ll Crave It

• That smoky-crisp perfection from the grill, paired with the creamy avocado – it’s layered and balanced without being complicated.
• The bright, limey salsa livens everything up – it’s like a little squeeze of sunshine over the whole plate.
• Light and nourishing, but still satisfying in that deeply good-for-your-soul sort of way.
• Done in 15 minutes – which is merciful when the day’s been long or you don’t want too many dishes to wash.
• It can be fancy on a plate or cozy in a bowl – truly adaptable to the night you’re having (or wish you were).

The first time I made this, I sat on the floor while eating it – not because I had to, but because it just felt right, all warm and bright and casual.

What You’ll Need

• Salmon fillets (2): about 6 oz each, preferably skin-on – they’re easier to grill that way and a little richer
• 1 ripe avocado: buttery and soft, but not mushy – you’ll want to cube it gently, so firmer is better than overripe
• 1 medium tomato: juicy but firm, diced small – cherry tomatoes work too if that’s what you have
• 1/4 small red onion: thinly sliced or finely chopped – a little bite, a lot of depth
• Juice of 1 lime: fresh-squeezed, no shortcuts here – it really matters
• 1 tbsp olive oil: for brushing the salmon and drizzling into your salsa (extra-virgin, preferably)
• Salt and pepper: just enough to season without overwhelming – let the ingredients speak a bit

Easy How-To

Get everything washed, chopped, and ready

Chop the tomato, cube your avocado (gently, it bruises fast), thinly slice the onion… and juice that lime. It doesn’t take long but once you start grilling you won’t want to be fussing with knives.

Fire up the grill

Heat it to medium-high. While it’s warming up, pat the salmon dry and brush each piece lightly with olive oil. Season both sides with salt and pepper. Simple, nothing fancy. If the fish is good, that’s really all you need.

Grill the salmon

Place each fillet skin-side down first. I usually do 3-4 minutes per side, but check as you go. It should release fairly easily once cooked – if it’s stuck, give it another minute. Don’t overthink it. When it flakes with a fork in thickest part, you’re good. Set it aside to rest.

Mix up the avocado salsa

Gently combine avocado, tomato, onion, lime juice, a small glug of olive oil, salt. Stir just enough to coat but keep some chunks – the contrast is what makes it lovely. Taste and adjust. Add chili flakes if you want heat, or fresh herbs like cilantro if you’re feeling bright.

Top and serve

Spoon a generous heap of that salsa over your warm salmon. It’s best right then – the salmon still a little steamy, the salsa cool and soft. Every bite melts into the next.

Good to Know

• Salmon can overcook faster than you expect – I’ve lost a few good fillets to inattention. Set a timer if you’re distracted!
• If your avocado is underripe, place it in a paper bag with a banana overnight – it works like a (very slow) charm.
• That leftover avocado salsa? It’s incredible on a spoon. Or toast. Or with chips, if any makes it that far.

Serving Ideas

• Serve over warm quinoa with chopped herbs for a heartier dinner – it soaks up all the juices in the best way.
• Tuck it into soft tortillas for salmon tacos, with a squeeze more lime and thin cabbage for crunch.
• Pair with a chilled white wine, maybe something citrusy – it doesn’t have to be expensive to feel special.

Top Tricks

• If grilling outside isn’t an option, a stovetop grill pan or even a cast iron skillet works beautifully – just give it time to get properly hot.
• Let the fish rest for 3-5 minutes after grilling – helps the juices settle and keeps it tender.

Frequently Asked Questions

What type of salmon is best for grilling?

Wild salmon tends to be leaner and more flavorful, but it’s not always available. Farm-raised salmon is a little fattier, which can help keep it from drying out – both work well, just adjust your cooking time accordingly.

Is avocado salsa the same as guacamole?

Not quite. This salsa keeps things chunkier and more textured, with fresh tomato and onion in balance. Guacamole is usually mashed and richer. This is lighter – more of a topping than a dip.

Can I make the salsa ahead of time?

You can prep the materials ahead – chop the tomatoes, onion, etc. But wait to cut and mix in the avocado until right before serving so it stays fresh and doesn’t brown.

What goes well with this dish if I’m making it for guests?

A chilled white wine or citrusy sparkling water, a big mixed herb salad with vinaigrette, maybe a side of roasted sweet potatoes? It doesn’t need much – keep it fresh and light.