There’s something truly special about perfectly charred fish paired with a zesty, creamy topping. This Grilled Salmon with Spicy Avocado Salsa Recipe is exactly that—a deliciously healthy main that’s bursting with flavor and so easy to whip up on any busy weeknight or weekend cookout.

The dish shows three large pieces of grilled salmon with a reddish-orange color and dark grill marks, placed close together on a white plate. On top of the salmon, there is a chunky mixture of avocado and red onion pieces, which are light green and purple respectively, piled along the center of the salmon. The salmon has a slightly flaky texture at the edges where it has been separated. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Salmon with Spicy Avocado Salsa Recipe
Top Tip
How to Serve Grilled Salmon with Spicy Avocado Salsa Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Salmon with Spicy Avocado Salsa Recipe

Why You'll Love This Recipe

I honestly make this grilled salmon with avocado salsa all summer long—it’s fresh, vibrant, and never fails to impress guests or family alike. The combination of smoky spices with the creamy, tangy salsa is just pure magic on the grill.

Quick & Simple: Ready in just about 43 minutes including marinating, perfect for busy days.
Healthy & Nutritious: Loaded with omega-3 rich salmon and fresh avocado goodness.
Flavor Packed: A bold spice blend that’s smoky with a touch of heat.
Fresh & Versatile: The avocado salsa adds a refreshing, zesty contrast to the grilled fish.

Ingredients & Why They Work

Before you start, make sure you’re picking fresh salmon fillets—skin on or off works depending on your preference. For the salsa, ripe avocados and fresh limes make all the difference, so choose the best quality you can find to get those vibrant flavors just right.

Flat lay of two fresh salmon fillets with skin on, a halved ripe avocado with cubed flesh visible, half a small red onion sliced thinly, two whole bright green limes, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with a vibrant mix of ground ancho chili powder, ground cumin, ground paprika, onion powder, and ground black pepper, and a small white ceramic bowl filled with fresh chopped cilantro leaves—all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillets: The star of the show, offering rich flavor and flaky texture when grilled properly.
Olive oil: Helps the seasoning stick to the fish and adds a touch of healthy fat for grilling.
Kosher salt: Enhances overall flavor and balances the spice blend perfectly.
Ancho chili powder: Brings a mild smoky heat without overpowering the salmon.
Ground cumin: Adds warm, earthy undertones that complement the fish beautifully.
Ground paprika: For color and a subtle smoky, sweet note.
Onion powder: Gives a gentle savory depth without raw onion bite.
Ground black pepper: A classic spice to round out the seasoning with a slight kick.
Avocado: Creamy base of the salsa that cools and balances the spice.
Red onion: Sharp and sweet, adding crunch and bite to the fresh salsa.
Lime juice: Brings brightness and acidity that wakes up the flavors.
Fresh cilantro: Offers an herbal lift, making the salsa fresh and fragrant.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Grilled Salmon with Spicy Avocado Salsa Recipe is how easy it is to customize to your tastes or what you have on hand. Feel free to tweak the salsa or seasoning to suit your mood or dietary needs!

Variation: For a bit of extra heat, I sometimes add a diced jalapeño to the avocado salsa. It adds a nice kick without overpowering the freshness of the avocado and lime.
Low Sodium Option: If you're watching your salt intake, reduce the kosher salt in the seasoning mix and add more fresh herbs like cilantro or parsley to keep the flavor lively.
Seasonal Twist: In the summer, swapping out red onion for some diced fresh mango or pineapple adds a sweet contrast that's absolutely delicious against the smoky grilled salmon.
Make it Vegan: Though this recipe centers around salmon, you can use the spicy avocado salsa as a topping for grilled portobello mushrooms or tofu for a plant-based option that’s just as satisfying.

Step-by-Step: How I Make Grilled Salmon with Spicy Avocado Salsa Recipe

The dish shows two pieces of cooked salmon with a slightly charred, orange-red skin on the bottom layer, revealing tender, flaky, light orange flesh underneath. On top of the salmon is a chunky mix of diced avocado and finely chopped red onions, adding light green and purple colors with a creamy and fresh texture. The food is placed on a white plate with a subtle, smooth surface, and the background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the seasoning blend

Start by combining 1 teaspoon kosher salt, ½ teaspoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon ground black pepper in a small bowl. This colorful mix packs a smoky, earthy punch that will bring your salmon to life.

Step 2: Season and marinate the salmon

Rub 2 pounds of salmon fillets with 1 tablespoon olive oil, making sure each piece is lightly coated. Then sprinkle your seasoning blend evenly over both sides of the fillets. For the best flavor, pop the salmon in the fridge to marinate for at least 30 minutes. This resting time lets those spices sink in and work their magic.

Step 3: Mix the spicy avocado salsa

While the salmon marinates, prepare your salsa by combining 1 cubed avocado, ½ sliced or diced red onion, juice of 2 fresh limes, and 1 tablespoon chopped cilantro. Stir gently to keep the avocado chunks intact and chill the salsa in the fridge until ready to serve—this keeps it fresh and vibrant.

Step 4: Preheat your grill

Get your grill ready by heating it to medium, aiming for about 350 to 375 degrees Fahrenheit. Make sure the grates are clean to prevent your salmon from sticking or tearing—nothing ruins a fillet faster than a sticky grill!

Step 5: Grill the salmon to perfection

Place the salmon fillets on the grill and cook for 3 to 4 minutes per side. Keep the grill lid closed to maintain an even temperature. You’ll know it’s done when the flesh flakes easily with a fork and an instant-read thermometer reads 145°F internally. This ensures your salmon is juicy and tender, with a beautiful smoky crust.

Step 6: Serve with your fresh avocado salsa

Once grilled, plate your salmon and generously spoon the chilled avocado salsa on top. The creamy, zesty salsa perfectly complements the smoky, spicy salmon. Serve immediately to enjoy the full spectrum of textures and flavors at their peak.

Top Tip

These tips come from countless hours of grilling and tasting, designed to help you nail this Grilled Salmon with Spicy Avocado Salsa Recipe every time. Little tricks can make all the difference!

Marinating Time Matters: I’ve found that letting the salmon marinate for at least 30 minutes really lets those spices soak in and develop deep, smoky flavors.
Grill Prep is Key: A clean, preheated grill prevents the fish from sticking and keeps those beautiful grill marks intact — trust me, this step saves frustration.
Don’t Rush the Flip: Let the salmon cook fully on one side for 3 to 4 minutes before turning; this ensures it sears nicely and won’t fall apart.
Skin On or Off: I’ve learned that grilling with the skin on keeps the salmon moist and adds flavor—feel free to remove it after cooking if you prefer.

How to Serve Grilled Salmon with Spicy Avocado Salsa Recipe

A clear glass bowl on a white marbled surface filled with a salad made up of three layers: large chunks of green avocado with soft texture, small pieces of purple red onion with a smooth texture, and tiny bits of green leafy herbs mixed throughout. The ingredients are mixed and show a slight shine from dressing or juice, giving the salad a fresh and juicy look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes can really elevate this dish. Sprinkle some extra chopped cilantro or add a few thin lime wedges on the side for an extra pop of brightness. If you enjoy a little heat, a few sliced jalapeños on top of the salsa give a nice kick without overpowering.

Side Dishes

This salmon pairs beautifully with light and fresh sides. Consider a crisp green salad, charred asparagus, or roasted sweet potatoes. For something heartier, fluffy quinoa or cilantro-lime rice complements the salsa's zesty flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled salmon and avocado salsa separately in airtight containers in the refrigerator. The salmon will keep well for up to 2 days, while the fresh salsa is best enjoyed within 24 hours to retain its vibrant flavor and texture.

Freezing

While the salmon can be frozen if wrapped tightly in foil or freezer-safe bags, I recommend freezing before grilling for the best taste and texture. The avocado salsa does not freeze well due to its fresh ingredients and texture changes upon thawing.

Reheating

Reheat the salmon gently in a preheated oven at 275°F for about 10-12 minutes, covered lightly with foil to keep it moist. Avoid microwaving if possible, as it can dry out the fish. Serve the avocado salsa fresh and chilled for the best contrast.

Frequently Asked Questions:

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but thaw it completely in the refrigerator before marinating and grilling to ensure even cooking and the best texture.

What if I don’t have ancho chili powder?

You can substitute with mild chili powder or smoked paprika for a slightly different but still delicious flavor profile.

Is it okay to grill salmon skin-side down?

Absolutely! Grilling skin-side down first helps protect the delicate flesh and results in crispy, flavorful skin.

How can I make the avocado salsa less spicy?

Simply reduce the amount of red onion or omit it altogether. You can also add a bit more lime juice or cilantro for a milder, fresher taste.

Final Thoughts

Cooking this Grilled Salmon with Spicy Avocado Salsa Recipe never gets old for me. It’s a perfect combination of smoky, spicy, and fresh that feels both indulgent and wholesome. Whether it’s a weeknight dinner or a weekend cookout, this recipe brings a little celebration to your table—and it’s always worth savoring every bite. Happy grilling, friends!