Grilled Salmon with Salsa (Printable)

Juicy grilled salmon topped with zesty strawberry salsa for a fresh, light, and flavorful meal.

# Required Ingredients:

→ Salmon

01 - 4 salmon fillets, 6 oz each, skin-on
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon smoked paprika
06 - Zest of 1 lemon

→ Strawberry Salsa

07 - 1.5 cups fresh strawberries, hulled and diced
08 - 0.25 cup red onion, finely diced
09 - 0.25 cup fresh cilantro, chopped
10 - 1 jalapeño pepper, seeded and minced
11 - Juice of 1 lime
12 - 0.5 teaspoon honey
13 - Salt and pepper to taste

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro leaves

# Directions:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then season with salt, pepper, smoked paprika, and lemon zest.
03 - In a medium mixing 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 grate. Close lid and grill for 4 to 5 minutes. Carefully flip and grill for 2 to 3 minutes until salmon is opaque and flakes easily with a fork.
05 - Remove salmon from grill and let rest for 2 minutes.
06 - Top each salmon fillet with generous spoonfuls of strawberry salsa. Garnish with lemon wedges and fresh cilantro leaves.
07 - Serve immediately, optionally paired with a light salad or steamed vegetables.

# Expert Advice:

01 -
  • The contrast between smoky grilled salmon and bright, juicy strawberry salsa feels fancy but takes barely 25 minutes from start to finish.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary preferences.
  • One dish actually tastes like spring smells—fresh, alive, and nothing like the heavy meals you've been eating all winter.
02 -
  • Don't move the salmon around on the grill—let it sit skin-side down undisturbed so that skin gets properly crispy instead of sticking and tearing.
  • The salsa can be made up to 2 hours ahead, but add the cilantro just before serving or it'll turn dark and lose its fresh brightness.
03 -
  • If you want to marinate the salmon before grilling, whisk together olive oil, lemon juice, minced garlic, and fresh herbs like dill or tarragon and let the fillets sit for 30 minutes—it adds another layer of flavor without changing the core technique.
  • Oil your grill grates with a paper towel dipped in oil right before cooking so the salmon releases cleanly instead of sticking and tearing.
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