This recipe for grilled salmon with avocado salsa is a healthy, low-carb, simple meal idea that is easy to make in under 30 minutes! Tender flaky grilled salmon paired with a refreshing zesty avocado salsa makes for a delightful and impressive dinner for busy weeknights and special occasions!
If you’re looking to grill some veggies while you’re at it, grilled salmon and asparagus is a must-try!
Easy Salmon Fillet
Preparing hearty fillets of fish is one of my favorite ways to serve my family a heart-healthy, low-carb, high-protein lunch or dinner that I know they’ll love. This salmon with avocado recipe happens to be requested often and who am I to say no?!
It’s super easy to make, I’m talking dinner is prepped and ready to serve in under 30 minutes, easy. Plus, it tastes amazing. The creamy avocado combined with onions and the citrusy lime juice spooned on top is the perfect finish to a flaky fillet of fish.
The salmon is marinated in a flavorful marinade made with Dijon mustard, soy sauce, and garlic, for as long as it takes to whip up a quick avocado salsa. It comes together even faster than my quick 3-ingredient guacamole if you can believe it. Then it’s ready to hit the grill!
Whether you want to serve a delicious, easy, and healthy meal during the busy week or enjoy a nice piece of fish with a chilled glass of white wine, this grilled salmon with avocado salsa recipe has you covered!
Why This Recipe Works
- Easily double the recipe. This recipe feeds about 4 people but you can easily double or triple the amount needed if you are hosting larger get-together
- It’s healthy and delicious. Packed with Omega-3 fatty acids, this fish is also high in protein and provides plenty of heart-healthy fat. The avocado salsa also delivers healthy fat, antioxidants, and plenty of other nutrients.
- 30 minutes or less. Grilling a nice piece of salmon doesn’t take long! We give it a chance to sit in the marinade and absorb those tangy flavors, but other than that it’s a quick trip onto the sizzling heat.
Ingredients Needed
- Salmon – Keep the skin on to protect it and hold it together, and while some people may choose to keep it on, I remove it before serving.
- For the marinade – You’ll need soy sauce, Dijon mustard, minced garlic, and olive oil
- For the salsa – Cubed avocado, red onion, cilantro, and fresh lime juice. Use an avocado that’s ripe, but not too mushy. It should have a slight give to it when pressed with a finger.
Possible Substitutions
Although salmon with avocado is incredible just the way it is, there are certainly ways to make it your own. Get creative based on your tastes or what you’ve got on hand.
- Avocado oil can be used in place of olive oil for the marinade and for oiling the grill.
- You can use lemon juice instead of lime juice in the salsa.
- If you like a little heat, add some red pepper flakes to the marinade.
- To ramp up the flavors in the salsa, you could add some tomatoes like I do in one of my other popular avocado salsa recipes. Corn (grilled corn would be awesome), black beans for that Texas caviar vibe, diced peaches, diced mango (hello strawberry mango salsa), or even diced jalapeno!
Is Eating Salmon Good For You?
In a nutshell, yes! However, there are still some things to consider. You’ve probably figured out by now that buying salmon, like almost everything these days, isn’t as simple as it once was. Most salmon from your local grocery store will be Atlantic salmon, which is farmed salmon. If it’s wild-caught salmon you’re looking for, look for Alaskan salmon (which is also going to be pricier).
That’s not to say one is better than the other, but it is to say that there is a choice to be made whether one is better for you and your family. Considering cost, accessibility, and how often you plan to eat it.
Overall, no matter what type of salmon you buy, you’ll still be getting those Omega-3, plenty of protein, and good fat. It’s also one of the types of fish that is lower in mercury, so eating it 1-2 times a week is a great idea.
How to Grill Salmon with Avocado
- Marinate the fish. Place the salmon skin-side down in a 13 x 9 baking dish. Whisk the marinade ingredients together and reserve 2 tablespoons. Pour the rest evenly over the top. Let it sit and marinate while you continue.
- Assemble the salsa. In a small bowl, combine the avocado, red onion, lime juice, and cilantro. Toss to combine. Set that aside to sit so the flavors can come together.
- Cook the salmon. Preheat the grill and brush with oil. Once the grill is hot, use tongs to place each piece of salmon skin-side down. Cook for 10 minutes, flipping halfway.
- Serve and enjoy. Remove the skin, plate the salmon, and drizzle the reserved marinade overtop. Spoon some of the avocado salsa on top and dig in!
Recipe Tips
- Cooking salmon is all about the right temperature for the right amount of time. You need high heat on a grill so the skin crisps up nicely and doesn’t stick. However, if you overcook it, it’ll dry out. Check on it at the 8-minute mark.
- Make sure to oil your grates well! The last thing you want is for your fillet to fall apart when you try and flip it.
- Once it’s done, the salmon flesh should flake easily with a fork. If using a thermometer, stick it into the thickest part of the salmon. Once it reads 145 degrees, it’s ready.
- If you prefer to keep the skin off, then I suggest grilling the salmon in a foil packet to prevent it from falling apart.
FAQs
Sure you can! If it’s not grilling season, go right ahead and bake it in the oven. Place the salmon filets on a baking sheet lined with foil or parchment paper. Bake in a preheated 400-degree oven for about 12-15 minutes. No need to flip it.
You can also pan-sear these fish fillets if you’d like! Baked salmon, grilled salmon, and skillet salmon are all incredibly delicious.
I’ve served this with Spanish rice and potatoes when I’m looking for quick and easy side dishes to complete this meal. Scalloped potatoes, baked sweet potato fries, and Italian roasted potatoes are a few of my favorites.
However, when I want to keep it low carb or have leftovers for lunch, I’ll usually just whip up a side salad like this spinach salad with poppyseed dressing, an easy Greek salad, or strawberry spinach salad (may as well use up the avocado!) to keep it light.
Keep any leftover pieces of salmon with avocado in an airtight container in the fridge for up to 3 days.
Sure you can, however, I’d freeze the fish on its own. The avocado salsa won’t do well once it thaws. Store it in a freezer-safe container or freezer bag for up to 2 months. Thaw in the fridge overnight and reheat to enjoy it again.
Truth be told, this salmon is just as tasty when eaten cold! However, to reheat it, you can use the microwave for a couple of minutes, or the oven or air fryer on low heat. Just be careful not to overdo it, or it’ll be quite dry. 12-15 minutes should suffice.
More Grilling Recipes You’ll Love:
- Grilled Bacon Wrapped Chicken
- Grilled Chicken Salad
- Spicy Stuffed Grilled Chicken Breasts
- Grilled Bruschetta Chicken
Grilled Salmon with Avocado Salsa
Ingredients
- 2 lbs. salmon, cut into 4 portions
- 3 Tbsp soy sauce
- 2 Tbsp Dijon mustard
- 1 clove of garlic, minced
- 1/3 cup olive oil
- 1 avocado, cubed
- ½ red onion, diced
- 4 Tbsp lime juice
- 1 tbs fresh cilantro, chopped
Instructions
- Lay salmon skin side down on a 13 by 9-inch baking dish. In a small bowl, whisk together the soy sauce, Dijon mustard, garlic and olive oil. Pour the marinade over the salmon, reserving 2 tablespoons.
- While the salmon rests in the marinade, make the avocado salsa by combining the avocado, red onion, lime juice, and cilantro in a small bowl.
- Preheat grill and brush grates with oil. Place salmon on the grill skin side down and cook 4-5 minutes, then flip and cook another 4-5 minutes until it reaches desired doneness.
- Remove the skin from the salmon then drizzle remaining 2 Tbsp of the marinade over salmon, and spoon the desired amount of avocado salsa on top.
- Serve and enjoy!
