Best Grilled Salmon Recipe

I can’t wait to share my Grilled Salmon With Avocado Salsa, where chili-lime charred fillets pair with a bright avocado corn salsa that hides one surprising ingredient you won’t expect.

I can never resist a grill that gives a snap to the outside while keeping the middle tender, and this Chili Lime Salmon had me curious from the first bite. I love how the char on the salmon fillets plays against bright lime flavors, and that creamy avocado brings a cool, silky counterpoint.

It’s bold without trying too hard, kinda messy in the best way, and every forkful feels like a small surprise. I still burn a piece now and then but when it hits right it’s unforgettable.

If you like bold, fresh dinners you should be intrigued.

Ingredients

• Salmon: Rich in protein and omega 3s, heart healthy, slightly fatty, mild savory flavor.
• Lime: Bright sour citrus, high in vitamin C, lifts flavors and cuts richness.
• Avocado: Creamy, high in monounsaturated fats and fiber, adds richness and mild sweetness.
• Corn: Sweet, starchy carbs and fiber, adds crunch and summery sweetness to salsa.
• Jalapeño: Adds heat and vitamin C, fresh spicy kick, seeds up the heat fast.
• Garlic: Pungent aromatic, small amounts give savory depth, may boost immunity.
• Cilantro: Bright herb, adds fresh citrusy notes, low calorie, helps brighten whole dish.

Ingredient Quantities

• 4 (6 oz) salmon fillets, skin on
• 2 tbsp olive oil (for salmon)
• 2 tbsp fresh lime juice (about 1 lime)
• zest of 1 lime
• 1 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• 1 clove garlic, minced
• 1 tsp honey or agave nectar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 ripe avocado, diced
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil (for salsa)
• juice of 1 lime
• salt and pepper to taste

How to Make this

1. Make the chili lime marinade: whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, zest of 1 lime, 1 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika if using, 1 clove minced garlic, 1 tsp honey (or agave), 1 tsp kosher salt and 1/2 tsp black pepper.

2. Pat the 4 salmon fillets dry with paper towels, rub the marinade over both sides and let sit 15 to 30 minutes in the fridge; dont marinate much longer or the lime will start to “cook” the fish.

3. While the salmon marinates, make the avocado corn salsa: in a bowl combine 1 diced ripe avocado, 1 cup corn (fresh or thawed), 1/2 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1 seeded and minced jalapeño if you want heat, and 2 tbsp chopped cilantro.

4. Dress the salsa with 1 tbsp olive oil, juice of 1 lime, salt and pepper to taste; toss gently so the avocado doesnt get mashed. If you want extra flavor, quickly char the corn in a hot skillet or on the grill for a minute or two before adding.

5. Preheat your grill to medium high and oil the grates well so the skin wont stick. You can also oil the salmon lightly before putting it on.

6. Place the salmon skin side down on the grill, press once with a spatula for a few seconds so the skin makes good contact, and cook about 4 to 6 minutes depending on thickness.

7. Flip the salmon carefully and grill the flesh side until just opaque and flakes easily, about 2 to 4 more minutes. A good target is medium rare to medium; dont overcook.

8. Remove the fillets and let rest 3 to 5 minutes so the juices redistribute; the skin will crisp up as it cools a bit.

9. Serve each fillet topped with a generous scoop of the avocado corn salsa, sprinkle extra cilantro and lime wedges if you like, and enjoy.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring spoons (tsp + tbsp)
4. Microplane zester or fine grater
5. Sharp chef’s knife
6. Cutting board
7. Wide spatula or fish spatula
8. Tongs
9. Grill or heavy grill pan (plus a small skillet if you want to char the corn)

FAQ

Best Grilled Salmon Recipe Substitutions and Variations

• Olive oil (for salmon): swap with avocado oil or grapeseed oil for a higher smoke point, or use melted butter for a richer finish
• Fresh lime juice: use lemon juice if you dont have lime, or a splash of orange juice for a sweeter, fruitier twist
• Chili powder: replace with 1 tsp paprika + 1/2 tsp cumin + a pinch of cayenne, or use chipotle powder for smokier heat
• Corn kernels: drained canned corn works fine, or swap with black beans or diced zucchini if you want less sweetness

Pro Tips

1) Keep the marinade short, 15 to 30 minutes max. Lime breaks down the flesh so if you leave it much longer the texture gets mushy. If you forget to marinate, just rub the mix on right before grilling and let the heat do the rest.

2) Pat the skin totally dry and oil it or the grill well. Press the fillet once onto the grates so the skin makes good contact, that helps stop sticking and gives you crispy skin. Try to flip only once, too many flips make the fish fall apart.

3) Boost flavor by charring the corn or quickly searing the tomatoes before you mix the salsa. Frozen corn tends to steam unless the pan is really hot so crank the heat a bit and toss fast so you get little black bits and more sweetness.

4) Cook to temp not time when you can. Aim for about 125 to 130 F for medium rare, 130 to 135 F for medium, then rest 3 to 5 minutes so juices settle. No thermometer Try the flake test: it should just start to flake but still be slightly translucent in the center.

5) Put the avocado salsa on at the last second. Avocado browns and becomes mushy if it sits too long with acid, so mix and dress it right before serving so it looks fresh and bright.