Grilled Salmon with Strawberry Salsa (Printable)

Tender grilled salmon pairs with a vibrant strawberry salsa for a fresh, flavorful dinner.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
06 - Zest of 1 lemon

→ Strawberry Salsa

07 - 1 1/2 cups fresh strawberries, hulled and diced
08 - 1/4 cup red onion, finely diced
09 - 1/4 cup fresh cilantro, chopped
10 - 1 jalapeño pepper, seeded and minced
11 - Juice of 1 lime
12 - 1/2 teaspoon honey or agave syrup
13 - Salt and pepper to taste

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro leaves

# How-To Steps:

01 - Heat grill to medium-high temperature, approximately 400°F
02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then season generously with salt, black pepper, smoked paprika, and lemon zest
03 - Combine diced strawberries, red onion, cilantro, jalapeño, lime juice, honey, salt, and pepper in a medium bowl. Gently toss to combine and allow flavors to meld
04 - Place salmon fillets skin-side down on grill grates. Close grill lid and cook for 4 to 5 minutes until skin crisps. Carefully flip fillets and grill for 2 to 3 minutes until flesh is opaque and flakes easily with a fork
05 - Remove salmon from grill and allow to rest for 2 minutes before plating
06 - Place each salmon fillet on a serving plate. Top with generous spoonfuls of strawberry salsa. Garnish with lemon wedges and fresh cilantro leaves. Serve immediately with light salad or steamed vegetables as desired

# Expert Tips:

01 -
  • The strawberry salsa tastes unexpectedly sophisticated, like you spent hours planning when really it's just ripe fruit and a few pantry staples.
  • Grilled salmon gets that crispy skin and buttery interior in under ten minutes, so you're never stressed about timing.
  • It's naturally gluten-free and dairy-free, which means you can serve it to almost anyone without rearranging your entire meal plan.
02 -
  • Don't flip the salmon too early or too many times, because those moments on the grill are what build the crispy skin and the flavor that makes people remember this meal.
  • If your strawberries are very large, cut them smaller than you think you need to, because they soften slightly as they sit and you want pieces that stay somewhat distinct rather than turning into a jam.
03 -
  • If you don't have access to a grill, this works perfectly in a grill pan on the stove over medium-high heat, and you'll still get those burnished edges.
  • The most common mistake is moving the salmon around too much on the grill, so trust yourself and let it sit undisturbed until you're ready to flip.
Go Back