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!
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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
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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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
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!
yummy ….. most delicious way to consume avocado
Hi Becky,
I just tried your salmon with avocado tonight for dinner and I am featuring it on my blog this week if you don’t mind (I publish on fridays you will be week 10 day 1 dinner) ! It was very delicious. I was skeptical about guacamole on top of salmon but it worked out wonderfully! I read your about page! You are adorable! You might find my blog interesting as well, I am in the same boat as you. I do not claim to be a great cook, I have had to learn out of necessity. I was diagnosed with a rare heart condition that does not allow me to exercise. I was a personal trainer before my diagnosis. So my blog is all about losing weight without diet or exercise, just proper nutrition with recipes like yours! Thank you so much for sharing.
Glad to see you are doing so well with your blog!
Aw thank you!! I would be honored for you to post it on your blog as well! Thanks so much for the sweet comments, I’m heading over to your blog now! Awesome that you have so much good info on it!
Hi Becky,
I posted your wonderful meal on Friday! Thank you again for letting me share! I am planning another one of your recipes for this week, I am looking forward to it! Sorry I posted to your Facebook as well.. I just wanted to make sure that you knew it was up, if you were interested in reading it. Hope you are having the most wonderful weekend! I will let you know how next weeks recipe turns out for me! http://www.fitlessflavor.com/week-10/ Dinner day 1
L
Yay!!! Thanks again for sharing!!
Hey Beck, Betty says she’s moving into your home permanently even though she doesn’t cook. :) I just tried to print you wonder recipe for the grilled salmon and all that prints is the lovely photo and box with “Ingredients” and “Instructions”. Tried more than once with the same results. So I just wrote all the info on the copy. Just thought you might want to know. Problem could be mine. I’m just not techno good . Thanks for all your efforts put forth here. Give my nephew a big hug for me. :)
Hey Rachel, yes something is wrong with my app that does the recipe cards. I have emailed them but haven’t heard back. I’m so sorry! I could email you the ingredients and instructions if you need me to!
I have never liked salmon, but have been trying to eat it since it’s so good for us. My husband and I made this today and it was delicious! I loved it and it will definitely have to become a regular meal.
I’m so happy to hear that!! Thank you so much for saying hi and letting me know!
I really loved this Salmon! For some reason my avocado tasted of too much lime, but it was still delicious! I will make this again, but use less lime juice.
Hmmm…that might just be personal preference, and it would work just as well with less lime if you like it better that way. SO glad you liked it and so appreciate you saying hi!
Wow, that was AMAZING. I can’t wait to make it for guests next. Thank you so much ! My belly is very happy :)
YAY!!! Love to hear that Carly!
The salmon recipe was a real hit. I put it in the oven for about an hour until the skin was really crunchy. I think the ancho peppers really did most of the work and brought a different type of kick in. Thank you for introducing me to it. The salid wasn’t as bad as I thought it would be. It had just the right amount of lime and the flavors were perfect. It’s as if I was tasting summer! Thank you! I’ve already done this recipe twice!! :)
Hello,
I can’ wait to try this recipe ! It looks very yummy
Just a technical question : could you tell me which lense have you used for this pictures please ?
I find them so beautiful.
Thank you
Aw thank you Elodie!! For this post I had my older camera, which was an Olympus E-PL5, I think I used a 40mm lens. I shoot with a Canon 6D now and most of my pictures are with a 100mm macro lens. The 6D is a full frame camera so the 100mm works well. Hope that helps!
Love your website!! Keep that way!
Thanks so much Sophia!
I made this for dinner tonight and my family loved it. It’s my new favourite way to have salmon. Thanks for a wonderful recipe. :)
Yay! I love to hear that. Thanks for stopping by Anne!