Grilled Salmon Strawberry Salsa (Printable)

Tender grilled salmon served with a bright strawberry salsa and fresh herbs for a light meal.

# Ingredient list:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
06 - Zest of 1 lemon

→ Strawberry Salsa

07 - 1 1/2 cups fresh strawberries, hulled and diced
08 - 1/4 cup red onion, finely diced
09 - 1/4 cup fresh cilantro, chopped
10 - 1 jalapeño pepper, seeded and minced
11 - Juice of 1 lime
12 - 1/2 teaspoon honey
13 - Salt and pepper to taste

→ Garnish

14 - Lemon wedges
15 - Fresh cilantro leaves

# How-to:

01 - Preheat the grill to medium-high heat (approximately 400°F).
02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then season evenly with salt, pepper, smoked paprika, and lemon zest.
03 - In a medium bowl, combine diced strawberries, red onion, cilantro, jalapeño, lime juice, and honey. Season with salt and pepper to taste. Gently toss and set aside for 5 minutes to allow flavors to meld.
04 - Place salmon fillets skin-side down on the grill. Close the lid and grill for 4-5 minutes until skin crisps. Carefully flip and grill for 2-3 minutes until flesh is opaque and flakes easily with a fork.
05 - Remove salmon from grill and allow to rest for 2 minutes to retain juices and ensure optimal texture.
06 - Top each salmon fillet with generous portions of strawberry salsa. Garnish with lemon wedges and additional cilantro leaves. Serve immediately with light accompaniments such as fresh salad or steamed vegetables.

# Expert Advice:

01 -
  • The salmon gets this perfect char on the skin while staying impossibly tender inside, and honestly, that contrast alone is worth making this.
  • Fresh strawberry salsa sounds fancy but tastes like summer in a bowl—bright, slightly spicy from the jalapeño, and genuinely exciting on top of the fish.
  • The whole thing comes together in 25 minutes, which means you can pull off an impressive dinner without losing your mind on a weeknight.
02 -
  • Dry salmon is non-negotiable; any moisture on the surface will steam instead of sear, so really commit to patting it dry with paper towels.
  • Don't flip the salmon too early—wait until the skin releases naturally from the grates, which takes about 4 to 5 minutes, not a second less.
  • Make the salsa while the salmon cooks if you're running behind, but ideally give it a few minutes to let the lime juice start breaking down the strawberries just slightly.
03 -
  • If you don't have a grill, use a grill pan on the stovetop over medium-high heat—you'll get similar results and the same crispy skin.
  • Buy salmon from a fishmonger if you can; they'll have fresher, better quality fish than most grocery stores, and they can tell you exactly how the salmon was caught.
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