Grilled Salmon Strawberry Salsa (Printable)

Juicy grilled salmon paired with a zesty strawberry salsa for a fresh, light spring 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 - 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
13 - Salt and pepper to taste

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro leaves

# How-To:

01 - Heat grill to medium-high temperature, approximately 400°F.
02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil and 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 develop.
04 - Place salmon fillets skin-side down on grill grate. Cover and cook for 4 to 5 minutes. Carefully flip 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. Transfer to serving plates and top each fillet with generous portions of strawberry salsa.
06 - Garnish with lemon wedges and additional cilantro leaves. Serve immediately with optional light salad or steamed vegetables.

# Expert Advice:

01 -
  • The salsa tastes like summer in a bowl, and it comes together in the time it takes to preheat your grill.
  • Salmon cooks so fast that dinner lands on the table before anyone gets restless, yet feels entirely restaurant-worthy.
  • This works for weeknight dinners and impressing guests because it looks fancier than it actually is.
02 -
  • If your grill sticks, the salmon skin isn't ready to flip; patience is the secret—a properly cooked skin releases on its own.
  • Don't make the salsa too far ahead or the strawberries start weeping liquid and it gets watery; 15 minutes before serving is the sweet spot.
03 -
  • Oil your grill grates right before cooking with a folded paper towel dipped in neutral oil—it prevents sticking better than anything else.
  • If you want extra flavor, brush the salmon with a mixture of olive oil, lemon juice, and fresh herbs 30 minutes before grilling, but don't salt it until right before it hits the grill.
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