Grilled Salmon Strawberry Salsa (Printable)

Tender grilled salmon paired with a fresh, tangy strawberry salsa for a vibrant, light dish.

# What you need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
06 - Zest of 1 lemon

→ Strawberry Salsa

07 - 1½ cups fresh strawberries, hulled and diced
08 - ¼ cup red onion, finely diced
09 - ¼ cup fresh cilantro, chopped
10 - 1 jalapeño pepper, seeded and minced
11 - Juice of 1 lime
12 - ½ teaspoon honey or agave syrup
13 - Salt and pepper to taste

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro leaves

# How to make it:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then season with salt, pepper, smoked paprika, and lemon zest.
03 - In a medium bowl, combine diced strawberries, red onion, cilantro, jalapeño, lime juice, honey, salt, and pepper. Gently toss and set aside to allow flavors to meld.
04 - Place salmon fillets skin-side down on the grill. Close the lid and grill for 4 to 5 minutes. Carefully flip and grill for an additional 2 to 3 minutes until salmon is opaque and flakes easily with a fork.
05 - Remove salmon from grill and allow to rest for 2 minutes.
06 - Top each salmon fillet with generous portions of strawberry salsa. Garnish with lemon wedges and fresh cilantro leaves.
07 - Serve immediately, accompanied by a light salad or steamed vegetables if desired.

# Expert Advice:

01 -
  • The contrast between warm, buttery salmon and cool, bright strawberry salsa feels like two seasons meeting on the same plate.
  • Everything comes together in 25 minutes, which means you can pull off something fancy on a random Tuesday night without losing your mind.
  • That sweet-spicy-tart combo hits in a way that makes people ask for the recipe before they've even finished eating.
02 -
  • The salmon will keep cooking a little bit after you pull it off the grill, so take it off when it's just barely opaque inside and not when it looks fully cooked, or you'll end up with something dry that no amount of salsa can save.
  • Make your salsa at least a few minutes before you grill so the flavors meld together, but don't make it hours ahead or the strawberries will get watery and sad.
03 -
  • If your grill isn't hot enough when you start, the salmon will stick, so preheat properly and don't second-guess yourself once you place those fillets down.
  • The salsa is best when you make it right before grilling so the berries stay intact and the flavors haven't started to blur together into something less distinct.
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