Introduction

This grilled salmon with avocado and tomato salsa is a fresh and vibrant dish perfect for a healthy weeknight dinner. The tender, flavorful salmon pairs beautifully with the creamy avocado and zesty tomato salsa for a delightful contrast of textures and tastes.

Grilled Salmon with Avocado and Tomato Salsa Recipe - Recipe Image

Ingredients

2 salmon fillets (140-200 g / 5-7 oz each)
1 tsp olive oil (for brushing the pan)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
2 medium tomatoes
2 tbsp cilantro (chopped)
2 tbsp extra virgin olive oil
2 tbsp white vinegar
1 tsp honey
1 avocado

Instructions

Step 1: Season the salmon fillets evenly with salt, black pepper, garlic powder, and onion powder.
Step 2: Brush a non-stick grill pan with 1 tsp olive oil and heat it over medium-high heat.
Step 3: Place the salmon fillets skin side down on the pan. This helps keep the fish intact when flipping.
Step 4: Cook the salmon for 4-5 minutes on the skin side until it is mostly cooked through, adjusting time based on thickness. Flip and cook for another 3-4 minutes on the other side. Avoid overcooking to keep the fish moist.
Step 5: While the salmon cooks, dice the tomatoes and chop the cilantro.
Step 6: In a small bowl, whisk together the extra virgin olive oil, white vinegar, honey, a pinch of salt, and pepper to make the dressing.
Step 7: Add the diced tomatoes and chopped cilantro to the dressing and stir to combine.
Step 8: Peel and slice the avocado.
Step 9: When the salmon is done, transfer it to a plate. Top each fillet with sliced avocado, then spoon the tomato salsa over the avocado and around the salmon.

Tips & Variations

Use fresh, ripe tomatoes for the best salsa flavor.
Swap cilantro for parsley or basil if you prefer a milder herb taste.
If you don’t have a grill pan, a regular non-stick skillet works well, or cook the salmon under the broiler.
Add a squeeze of fresh lime juice to the salsa for extra brightness.

Storage

Store any leftover salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or enjoy it cold. The avocado and salsa are best served fresh but can be kept chilled for a day if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Thaw it completely in the refrigerator before cooking to ensure even cooking and best texture.

How do I know when the salmon is fully cooked?

The salmon should be opaque and flake easily with a fork. Cooking times depend on thickness, but generally 4-5 minutes per side is sufficient for fillets around 1 inch thick.

Grilled Salmon with Avocado and Tomato Salsa Recipe

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★★★★★

4.5 from 118 reviews

This Grilled Salmon with Avocado and Tomato Salsa recipe offers a flavorful and healthy meal featuring tender salmon fillets seasoned and grilled to perfection, topped with creamy avocado slices and a fresh, tangy tomato salsa. It’s a quick dish perfect for a nutritious lunch or dinner, combining the rich taste of salmon with zesty and refreshing salsa components.

Author: Tara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Salmon:

2 Salmon fillets (140–200 g / 5–7 oz each)
1 tsp Olive oil (for brushing the pan)
1 tsp Salt
½ tsp Black pepper
½ tsp Garlic powder
½ tsp Onion powder

For the Tomato Salsa:

2 medium Tomatoes
2 tbsp Cilantro (chopped)
2 tbsp Olive oil (extra virgin)
2 tbsp White vinegar
1 tsp Honey
Salt and pepper to taste

Others:

1 Avocado

Instructions

Season the Salmon: Pat the salmon fillets dry and season them evenly with salt, black pepper, garlic powder, and onion powder to enhance their flavor.
Prepare the Grill Pan: Lightly brush a non-stick grill pan with 1 teaspoon of olive oil to prevent sticking and preheat it over medium-high heat.
Grill the Salmon, Skin Side Down: Place the salmon fillets skin side down on the hot grill pan. Cooking the salmon this way helps protect the delicate flesh and makes flipping easier.
Cook the Salmon: Grill the salmon for about 4-5 minutes on the first side until the surface is mostly cooked through, adjusting time based on thickness. Flip carefully and cook the other side for approximately 3-4 minutes to avoid drying out the fish.
Make the Tomato Salsa: While the salmon cooks, dice the tomatoes and chop the cilantro finely.
Prepare the Dressing: In a small bowl, whisk together extra virgin olive oil, white vinegar, honey, a pinch of salt, and black pepper until well combined.
Combine the Salsa: Add the diced tomatoes and chopped cilantro into the dressing and stir gently to coat evenly.
Slice the Avocado: Peel and slice the avocado into thin pieces, ready to be served atop the salmon.
Assemble the Dish: When the salmon is cooked, transfer it to a serving plate. Place the avocado slices on top of each fillet. Finally, spoon the tomato salsa over the avocado and around the salmon to finish.