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Grilled Chili Lime Salmon with Avocado Salsa

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salmon Recipes
Cuisine Mexican-Inspired
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon:
  • 4 salmon fillets (about 6 oz each, skin on or off)
  • 2 tbsp olive oil
  • Juice and zest of 2 limes
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust to heat preference)
  • 2 cloves garlic, minced
  • 1 tbsp honey (optional, for a touch of sweetness)
  • Salt and black pepper, to taste
  • For the Avocado Salsa:
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • 1 jalapeño, seeded and finely diced (optional for extra heat)
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions
 

  • Prepare the salmon marinade: In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, cumin, smoked paprika, cayenne, garlic, honey, salt, and pepper. Place the salmon fillets in a shallow dish or zip-top bag. Pour marinade over the fillets, coating evenly. Marinate for at least 15 minutes (up to 1 hour for deeper flavor).
  • Make the avocado salsa: In a medium bowl, gently combine avocado, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss lightly to avoid mashing the avocado. Cover and refrigerate until ready to serve.
  • Grill the salmon: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Place salmon fillets skin side down (if using skin) and grill for about 4–5 minutes per side, depending on thickness, until salmon flakes easily with a fork and has nice grill marks. Avoid overcooking to keep the salmon tender and juicy.
  • Assemble and serve: Transfer salmon to plates and top generously with avocado salsa. Garnish with extra lime wedges and cilantro if desired.