Grilled Salmon with Strawberry Salsa (Printable)

Juicy grilled salmon paired with a fresh, zesty strawberry salsa for a bright and satisfying meal.

# Ingredient List:

→ 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
13 - Salt and pepper to taste

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro leaves

# How to Make:

01 - Preheat grill to medium-high heat (approximately 400°F/200°C).
02 - Pat salmon fillets dry. 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 grill. Close lid and cook for 4-5 minutes. Flip carefully and grill for 2-3 minutes more 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. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when it's actually ready in 25 minutes flat.
  • The strawberry salsa is bright and unexpected enough that even salmon skeptics lean in for another bite.
  • It's naturally gluten-free and dairy-free, so you're not compromising on flavor for dietary choices.
02 -
  • Don't move the salmon around on the grill the second you place it; that skin needs those first few minutes to crisp up and release naturally, or you'll end up with bits sticking to the grates.
  • Make the strawberry salsa at the last possible moment before serving—if it sits too long, the berries release too much liquid and everything becomes mushy rather than fresh and textured.
03 -
  • If you want to prep ahead, make the strawberry salsa up to 2 hours before serving and keep it in the fridge—just don't add the lime juice until right before plating or it'll turn the berries into jam.
  • For a deeper flavor, marinate the salmon in olive oil, lemon juice, and fresh herbs for 30 minutes before grilling, and your guests will think you're a professional.
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