Name: Grilled Salmon with Creamy Avocado Salsa Recipe
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs salmon fillets skin on or off; 1 tbsp olive oil; 1 tsp kosher salt; ½ tsp ancho chili powder; 1 tsp ground cumin; 1 tsp ground paprika; 1 tsp onion powder; 1 tsp ground black pepper; 1 avocado cubed; ½ red onion sliced or diced; 2 limes juiced; 1 tbsp chopped fresh cilantro

If you’re craving a meal that’s light, flavorful, and packed with nutrients, you’ve got to try this Grilled Salmon with Creamy Avocado Salsa Recipe. It’s the perfect combo of smoky, juicy salmon and a bright, zesty salsa that feels both fresh and indulgent.

The dish shows three large pieces of grilled salmon with a reddish-orange color and dark grill marks, placed close together on a white plate. On top of the salmon, there is a chunky mixture of avocado and red onion pieces, which are light green and purple respectively, piled along the center of the salmon. The salmon has a slightly flaky texture at the edges where it has been separated. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Salmon with Creamy Avocado Salsa Recipe
Top Tip
How to Serve Grilled Salmon with Creamy Avocado Salsa Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Salmon with Creamy Avocado Salsa Recipe

Why You'll Love This Recipe

I’ve made this dish more times than I can count because it never gets old—salmon grilled just right, topped with a creamy avocado salsa that steals the show. It’s healthy, quick, and feels like a little summer celebration on your plate.

Quick and Easy: You’re looking at only 10 minutes of active cooking plus some marinating time, ideal for busy weeknights.
Bold Flavors: The seasoning on the salmon is packed with smoky and spicy notes, perfectly balanced by the fresh avocado salsa.
Healthy & Nutritious: Loaded with omega-3s, fiber, and fresh ingredients, it’s a great meal for your body and taste buds.
Versatile: Great for grilling outside or broiling inside—perfect for any season.

Ingredients & Why They Work

When I shop for this recipe, I always pick the freshest salmon fillets I can find — you’ll notice the difference immediately. The spices bring warmth without overpowering, and the avocado salsa adds that fresh, creamy touch that perfectly balances the dish.

Flat lay of two fresh salmon fillets with skin on, a halved ripe avocado with cubed flesh visible, half a small red onion sliced thinly, two whole bright green limes, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with a vibrant mix of ground ancho chili powder, ground cumin, ground paprika, onion powder, and ground black pepper, and a small white ceramic bowl filled with fresh chopped cilantro leaves—all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillets: Fresh or thawed, skin on or off—choose what you prefer, but fresh wild-caught is best when you can get it.
Olive oil: Helps the seasoning stick and keeps the salmon moist while grilling.
Kosher salt: Essential for seasoning and drawing out the natural flavors of the fish.
Ancho chili powder: Adds a subtle smoky heat—one of my favorite spice secrets here.
Ground cumin: Brings a warm, earthy base that pairs beautifully with the chili powder.
Ground paprika: Adds smokiness and that inviting deep red color.
Onion powder: A gentle savory note that enhances everything without being overpowering.
Ground black pepper: For a little bite that complements the other spices.
Avocado: Creamy and fresh, the heart of the salsa that cools down the spices perfectly.
Red onion: Adds a crisp bite and subtle sharpness to the salsa.
Lime juice: The zingy acidity that brightens the whole salsa.
Fresh cilantro: Brings an herby freshness that ties together the flavors beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Grilled Salmon with Creamy Avocado Salsa Recipe is how easy it is to customize. Whether you want to turn up the heat, add some fresh herbs, or swap out ingredients to fit your dietary needs, it’s a versatile dish that welcomes creativity.

Variation: For a smoky twist, try substituting the ancho chili powder with smoked paprika. I did this once on a weekend barbecue, and the subtle smoky flavor paired beautifully with the creamy avocado salsa.
Dietary Adjustment: To make it even lighter, you can omit the olive oil or use a cooking spray instead. The seasoning still shines through, and it’s just as tasty!
Seasonal Swap: When avocados aren’t in season, diced cucumber or mango can add a fresh and vibrant touch to the salsa.
Extra Kick: If you like things spicy, toss in a minced jalapeño to the salsa mix. It adds a bright heat that complements the rich salmon perfectly.

Step-by-Step: How I Make Grilled Salmon with Creamy Avocado Salsa Recipe

The dish shows two pieces of cooked salmon with a slightly charred, orange-red skin on the bottom layer, revealing tender, flaky, light orange flesh underneath. On top of the salmon is a chunky mix of diced avocado and finely chopped red onions, adding light green and purple colors with a creamy and fresh texture. The food is placed on a white plate with a subtle, smooth surface, and the background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season the Salmon for Maximum Flavor

Start by mixing kosher salt, ancho chili powder, ground cumin, paprika, onion powder, and black pepper in a small bowl. This blend packs a punch of warmth and smokiness that will take your salmon to the next level. Rub the salmon fillets evenly with olive oil—this helps the seasoning stick and keeps the fish juicy. Then coat all sides generously with your spice mix. Don’t rush this step; a thorough coating ensures every bite is flavorful.

Step 2: Let the Salmon Marinate in the Fridge

Once seasoned, place your salmon fillets in the refrigerator for at least 30 minutes. This marinating time allows the spices to really seep into the fish, enhancing the taste without overpowering the natural richness of salmon. It’s a simple pause that makes a big difference.

Step 3: Whip Up the Creamy Avocado Salsa

While the salmon chills, prepare the salsa by gently mixing cubed avocado, diced red onion, fresh lime juice, and chopped cilantro in a bowl. Keep the mix light and fresh—stir just enough to combine and maintain the avocado’s smooth texture. Refrigerate it until your salmon is ready. This salsa adds the perfect creamy, zesty contrast to the smoky grilled fish.

Step 4: Fire Up the Grill

Preheat your grill to medium heat, aiming for about 350 to 375°F. Make sure the grill grate is clean and lightly oiled to prevent sticking. A properly heated grill is essential for those lovely grill marks and juicy salmon. Keeping the lid closed during cooking helps maintain an even temperature.

Step 5: Grill the Salmon to Perfection

Place the salmon fillets on the grill skin-side down if you left the skin on. Cook for 3 to 4 minutes per side, depending on thickness. You’re looking for the salmon to flake easily when gently pressed with a fork and reach an internal temperature of 145°F. This is the sweet spot for moist, tender fish with that irresistible grilled edge.

Step 6: Serve Immediately with Avocado Salsa

Once grilled, transfer the salmon to plates and generously top each fillet with your chilled avocado salsa. Serve right away to enjoy the vibrant freshness against the warm, smoky fish. Trust me, the combination is comforting and fresh—perfect for a quick weeknight meal or a casual dinner with friends!

Top Tip

These tips come straight from my experience grilling salmon and pairing it with creamy avocado salsa. They help you get the perfect balance of flavor and texture every time.

Seasoning is Key: I’ve found that letting the salmon marinate with the spice mix for at least 30 minutes really lets the flavors sink in deeply, making each bite irresistible.
Grill Prep Matters: A clean, well-heated grill prevents fish from sticking—a lesson learned the hard way more than once!
Check for Doneness: Press gently on the salmon with your fork; it should flake easily. Using a meat thermometer to hit precisely 145°F ensures your salmon stays juicy and safe.
Keep it Fresh: Chill the avocado salsa until serving to keep it vibrant and creamy; I’ve avoided browning by doing this every time.

How to Serve Grilled Salmon with Creamy Avocado Salsa Recipe

A clear glass bowl on a white marbled surface filled with a salad made up of three layers: large chunks of green avocado with soft texture, small pieces of purple red onion with a smooth texture, and tiny bits of green leafy herbs mixed throughout. The ingredients are mixed and show a slight shine from dressing or juice, giving the salad a fresh and juicy look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten your plate with a sprinkle of extra fresh cilantro, thin slices of lime, or a dash of smoked paprika on top of the salsa. A few crushed red pepper flakes add a subtle heat if you like a kick!

Side Dishes

This grilled salmon pairs beautifully with light sides like quinoa salad, grilled asparagus, or a simple mixed green salad tossed in a zesty lemon vinaigrette. For a heartier meal, roasted sweet potatoes or garlic mashed cauliflower make perfect companions.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled salmon and avocado salsa separately in airtight containers in the refrigerator. The salmon will keep fresh for up to 2 days, while the salsa stays best within 24 hours to maintain its creamy texture and bright flavor.

Freezing

Salmon freezes well, but the avocado salsa does not maintain quality after freezing. Freeze leftover salmon fillets wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftover salmon gently in a low oven (about 275°F) for 10–15 minutes covered with foil to preserve moisture. Avoid microwaving if possible, as it can dry out the fish. Serve with freshly made avocado salsa or enjoy the leftovers plain.

Frequently Asked Questions:

Can I use frozen salmon fillets for this recipe?

Yes! Just make sure to thaw the salmon completely in the refrigerator before seasoning and grilling for the best texture and even cooking.

What if I don’t have a grill?

You can cook the salmon under a broiler or in a hot cast-iron skillet on the stovetop. Just watch carefully to avoid overcooking and aim for that flaky texture.

Can I prepare the avocado salsa in advance?

Absolutely! Make the salsa a few hours ahead and keep it refrigerated. To prevent browning, use fresh lime juice liberally and stir gently before serving.

Is this recipe gluten free?

Yes, this Grilled Salmon with Creamy Avocado Salsa Recipe is naturally gluten free and perfect for those following gluten free diets.

Final Thoughts

This Grilled Salmon with Creamy Avocado Salsa Recipe is one of those dishes that feels fancy but is so simple to prepare. It’s fresh, healthy, and packed with flavors that please all palates. Whether you’re cooking for a weeknight dinner or impressing guests, it’s a recipe that will quickly become a favorite in your rotation. Give it a try, and enjoy every delicious bite!