Grilled Salmon Strawberry Salsa (Print View)

Tender grilled salmon paired with a fresh, zesty strawberry salsa for a vibrant meal.

# 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 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
06 - Zest of 1 lemon

→ Strawberry Salsa

07 - 1½ cups fresh strawberries, hulled and diced
08 - ¼ cup red onion, finely diced
09 - ¼ cup fresh cilantro, chopped
10 - 1 jalapeño pepper, seeded and minced
11 - Juice of 1 lime
12 - ½ teaspoon honey or agave syrup
13 - Salt and pepper, to taste

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro leaves

# Step-by-Step 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 - Combine diced strawberries, red onion, cilantro, jalapeño, lime juice, honey, salt, and pepper in a medium bowl. Gently toss and allow flavors to meld.
04 - Place salmon fillets skin-side down on grill grates. 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 portions of strawberry salsa. Garnish with lemon wedges and fresh cilantro leaves. Serve immediately.

# Expert Suggestions:

01 -
  • The strawberry salsa brings a surprising brightness that salmon secretly craves, cutting through the richness in the most elegant way possible.
  • Everything comes together in under 30 minutes, leaving you time to pour a glass of wine instead of standing exhausted in the kitchen.
  • It's naturally gluten-free and dairy-free without tasting like you're missing anything, which honestly still surprises me every time I make it.
02 -
  • Don't skip patting the salmon dry—moisture is the enemy of crispy skin, and crispy skin is what makes this dish feel special instead of just healthy.
  • Make the salsa while the grill preheats so the flavors have time to get acquainted, but don't make it more than 15 minutes ahead or the berries will start breaking down and releasing too much liquid.
03 -
  • Oil your grill grates right before the salmon goes on, not 10 minutes before—this prevents sticking far better than any advance prep.
  • If you don't have a grill, this works beautifully in a hot grill pan on the stovetop, and you'll get nearly the same crispy skin and beautiful results.
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