Grilled Salmon with Avocado Salsa
Spice rubbed grilled salmon topped with a fresh avocado, red onion, lime, and cilantro salsa.
Equipment
- Grill
- Instant-read thermometer
- Mixing bowls
- Fish spatula
Ingredients
Main Ingredients
- 2 lb salmon fillets skin on or off, cut into 4 portions
- 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 ripe avocado cubed
- ½ red onion finely diced
- 2 limes juiced
- 1 tbsp chopped fresh cilantro
Instructions
Cooking
- Season. Mix the salt, chili powder, cumin, paprika, onion powder, and pepper. Rub the salmon with oil, coat it with the spices, and refrigerate 30 minutes.
- Make the salsa. Gently stir the avocado, red onion, lime juice, and cilantro together and chill until serving.
- Heat the grill. Heat the grill to medium, about 350 to 375 degrees F, and oil the grates.
- Grill. Cook the salmon 3 to 4 minutes per side until it releases easily and reads 145 degrees F.
- Serve. Rest the fish 3 minutes, then top with the salsa.
Notes
Substitutions: Standard chili powder can replace ancho chili powder, and baking the fillets works if you cannot grill.
Tips: Oil the grates, wait for the fish to release, and cube the avocado just before serving.
Storage: Refrigerate the salmon for up to 3 days and the salsa for 1 day. Do not freeze the salsa.