I’m excited to share my Chili Lime Salmon crowned with a vibrant Avocado Corn Salsa, a Grilled Salmon With Avocado Salsa that marries smoky chiles, bright lime, creamy avocado, and crisp corn into a quick, healthy weeknight dinner.

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Ingredients

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Salmon: Rich in protein and omega-3s, flaky and savory, keeps you full longer.
Olive oil: Healthy monounsaturated fat, helps grill browning, adds smooth slightly fruity richness.
Lime: Bright acidic zip, balances richness with tangy citrus, also adds aroma.
Avocado: Creamy, it’s a source of good fats and fiber, cools spicy bites.
Corn: Sweet crisp kernels add fiber and starch, gives a lovely charred pop.
Cherry tomatoes: Juicy, vitamin C rich, add bright sweetness and a fresh burst.
Jalapeño: Optional but helpful, brings heat and floral notes, cuts richness.
Cilantro: Herbal freshness, adds citrusy lift and color, use sparingly if picky.

Ingredient Quantities

Salmon about 1 1/2 to 2 pounds (4 fillets, about 6 oz each)

Olive oil 2 tablespoons plus 1 to 2 tablespoons for salsa

Fresh lime juice 3 tablespoons, divided (about 2 limes)

Lime zest 1 teaspoon

Chili powder 1 1/2 teaspoons

Ground cumin 1/2 teaspoon

Smoked paprika 1/2 teaspoon

Garlic powder 1/2 teaspoon (or 1 clove garlic minced)

Kosher salt 3/4 teaspoon, divided

Black pepper 1/4 teaspoon

Fresh or frozen corn kernels 1 cup (about 1 large ear)

Avocado 1 large ripe diced

Cherry tomatoes 1 cup halved (or 1 medium tomato diced)

Red onion 1/4 cup finely chopped

Jalapeño 1, seeded and minced (optional)

Fresh cilantro 1/4 cup chopped

Honey or agave 1 tablespoon (optional)

Salt and pepper to taste for salsa

Lime wedges for serving (optional)

How to Make this

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1. Pat the salmon dry and whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1 1/2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder (or 1 minced clove), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; rub all over the 4 fillets and refrigerate 15 to 30 minutes (or 10 minutes at room temp) to let the flavors sink in.

2. While the fish marinates, char the corn: heat a skillet or the grill over medium-high, add the corn kernels and cook 3 to 4 minutes until lightly charred and fragrant, stir once or twice so it browns evenly; frozen corn can be used but thaw first.

3. In a bowl combine the charred corn, 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, the seeded and minced jalapeño if using, and 1/4 cup chopped cilantro.

4. Make the salsa dressing by whisking 1 to 2 tablespoons olive oil, 2 tablespoons fresh lime juice (from the 3 tablespoons total), 1 tablespoon honey or agave if you want a touch of sweet, and season with salt and pepper to taste (use the remaining 1/4 teaspoon kosher salt as a guide); toss gently with the corn mixture so the avocado doesn’t get mashed.

5. Preheat the grill to medium-high and oil the grates well so the salmon wont stick; if fillets have skin, start skin-side down.

6. Grill the salmon about 4 to 5 minutes skin-side down first, then flip carefully and grill another 3 to 4 minutes for 1-inch thick fillets; cook until the center is opaque and flakes with a fork or to about 125 to 130F for medium, or 145F if you prefer it fully done — thicker pieces need a minute or two more.

7. Remove the salmon and let it rest 3 to 5 minutes so the juices redistribute before serving.

8. Serve each fillet topped with a generous scoop of the avocado corn salsa, add lime wedges on the side and sprinkle extra cilantro if you like.

9. Tips: oil both the fish and the grill, dont move the fillets too soon or they’ll stick, pat the salmon dry before marinating for better sear, and use ripe avocado so the salsa has creaminess not mush.

10. Leftovers: salsa keeps 1 day chilled (avocado will brown a bit), salmon reheats gently or flakes into salads or tacos for another quick meal.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Mixing bowls (small and large)
4. Measuring spoons and measuring cup
5. Whisk
6. Skillet (cast iron or stainless) for charring corn
7. Grill or grill pan plus long tongs or a fish spatula
8. Instant-read thermometer
9. Paper towels for patting the salmon dry

FAQ

Q: How do I know when the salmon is perfectly cooked?
A: Cook until the flesh flakes easily with a fork but is still a little translucent in the middle. If you use a thermometer aim for 125 to 130 F for medium, 135 F if you want it more done. Remember carryover cooking will raise temp a few degrees after you take it off the grill so pull it a bit early.

Q: Can I use frozen salmon or does it have to be fresh?
A: Frozen is fine but thaw it completely in the fridge first and pat very dry. Excess water makes the fish steam not sear. If you grill from partially frozen it cooks unevenly so take the extra time to thaw.

Q: How long should I marinate the salmon?
A: Because the recipe uses lime juice keep it short so the acid doesn't "cook" the fish. 10 to 30 minutes is plenty. If you marinate longer the texture can get mushy, so don't leave it more than 30 minutes.

Q: My salmon always sticks to the grill, how do I stop that?
A: Make sure grates are clean and preheated until really hot, oil the grates or brush the fish with oil, and place skin side down first if there is skin. Let it cook without flipping for several minutes until it releases naturally. Flipping too soon causes sticking.

Q: Can I make the corn-avocado salsa ahead of time?
A: Yes you can make most of it a few hours ahead, but don't add the avocado until just before serving or it will brown. Taste and adjust salt and lime right before serving because flavors can change as it sits.

Q: What if I don't have jalapeño or fresh corn, any good swaps?
A: No problem. Use a pinch of cayenne or red pepper flakes for heat if no jalapeño. For corn use thawed frozen kernels or canned drained then quickly char them in a pan for extra flavor. Tomatoes can be swapped for canned or roasted if needed.

Best Grilled Salmon Recipe Substitutions and Variations

Salmon: steelhead trout, arctic char, or a firm fish like tuna steak. Steelhead and char are closest in fat and flavor so they grill the same, tuna is firmer so watch cook time.
Olive oil: avocado oil, canola oil, or grapeseed oil. All have higher smoke points and neutral taste, avocado oil gives a little buttery note.
Fresh lime juice: fresh lemon juice, bottled lime juice, or a splash of white wine vinegar. Lemon is the best swap for bright acidity, bottled lime works in a pinch but it’s less fresh.
Avocado: diced mango, cucumber, or crumbled queso fresco. Mango adds sweet contrast, cucumber gives crunch and lightness, queso brings creamy salty flavor.

Pro Tips

– Pat the salmon really dry before you do anything, oil it lightly and salt it right away, then only marinate for a short time. Too much lime juice will start “cooking” the fish and make it mealy, so 15 to 30 minutes is plenty. Use an instant read thermometer if you can, aim for about 125 to 130 F for medium, 145 F if you want it fully done.

– Get the pan or grill ripping hot before you put the corn on, and let it sit so it gets good char instead of you fussing with it. If you use frozen corn thaw and dry it first or it will steam not brown. For extra flavor toss the charred corn with the salsa while it’s still warm so it soaks up the lime and oil.

– Treat the avocado gently. Dice it into bigger chunks so it stays creamy and doesnt turn into mush when you toss. Add the lime juice and dressing at the last minute, or keep the pit in the bowl until serving to slow browning. A little honey or agave helps balance heat from jalapeño without making it sweet.

– Oil the grill grates well and resist flipping the fillets too soon, especially if they have skin. Start skin side down, let the fish form a crust then flip once with a thin spatula. Let the fillets rest 3 to 5 minutes after cooking so the juices settle, and if you have thick pieces finish them over indirect heat or lower temp so they dont burn outside and stay raw inside.

Best Grilled Salmon Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

430

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Mixing bowls (small and large)
4. Measuring spoons and measuring cup
5. Whisk
6. Skillet (cast iron or stainless) for charring corn
7. Grill or grill pan plus long tongs or a fish spatula
8. Instant-read thermometer
9. Paper towels for patting the salmon dry

Ingredients

Salmon about 1 1/2 to 2 pounds (4 fillets, about 6 oz each)
Olive oil 2 tablespoons plus 1 to 2 tablespoons for salsa
Fresh lime juice 3 tablespoons, divided (about 2 limes)
Lime zest 1 teaspoon
Chili powder 1 1/2 teaspoons
Ground cumin 1/2 teaspoon
Smoked paprika 1/2 teaspoon
Garlic powder 1/2 teaspoon (or 1 clove garlic minced)
Kosher salt 3/4 teaspoon, divided
Black pepper 1/4 teaspoon
Fresh or frozen corn kernels 1 cup (about 1 large ear)
Avocado 1 large ripe diced
Cherry tomatoes 1 cup halved (or 1 medium tomato diced)
Red onion 1/4 cup finely chopped
Jalapeño 1, seeded and minced (optional)
Fresh cilantro 1/4 cup chopped
Honey or agave 1 tablespoon (optional)
Salt and pepper to taste for salsa
Lime wedges for serving (optional)

Directions

Pat the salmon dry and whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1 1/2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder (or 1 minced clove), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; rub all over the 4 fillets and refrigerate 15 to 30 minutes (or 10 minutes at room temp) to let the flavors sink in.
While the fish marinates, char the corn: heat a skillet or the grill over medium-high, add the corn kernels and cook 3 to 4 minutes until lightly charred and fragrant, stir once or twice so it browns evenly; frozen corn can be used but thaw first.
In a bowl combine the charred corn, 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, the seeded and minced jalapeño if using, and 1/4 cup chopped cilantro.
Make the salsa dressing by whisking 1 to 2 tablespoons olive oil, 2 tablespoons fresh lime juice (from the 3 tablespoons total), 1 tablespoon honey or agave if you want a touch of sweet, and season with salt and pepper to taste (use the remaining 1/4 teaspoon kosher salt as a guide); toss gently with the corn mixture so the avocado doesn't get mashed.
Preheat the grill to medium-high and oil the grates well so the salmon wont stick; if fillets have skin, start skin-side down.
Grill the salmon about 4 to 5 minutes skin-side down first, then flip carefully and grill another 3 to 4 minutes for 1-inch thick fillets; cook until the center is opaque and flakes with a fork or to about 125 to 130F for medium, or 145F if you prefer it fully done — thicker pieces need a minute or two more.
Remove the salmon and let it rest 3 to 5 minutes so the juices redistribute before serving.
Serve each fillet topped with a generous scoop of the avocado corn salsa, add lime wedges on the side and sprinkle extra cilantro if you like.
Tips: oil both the fish and the grill, dont move the fillets too soon or they'll stick, pat the salmon dry before marinating for better sear, and use ripe avocado so the salsa has creaminess not mush.
Leftovers: salsa keeps 1 day chilled (avocado will brown a bit), salmon reheats gently or flakes into salads or tacos for another quick meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.