Grilled Salmon Strawberry Salsa (Printable version)

Juicy grilled salmon paired with fresh, zesty strawberry salsa for a light, vibrant spring meal.

# What You 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

# Step-by-step guide:

01 - Preheat grill to medium-high heat, approximately 400°F (200°C).
02 - Pat salmon fillets dry. Brush both sides with olive oil, then season with salt, pepper, smoked paprika, and lemon zest.
03 - In a medium bowl, combine strawberries, red onion, cilantro, jalapeño, lime juice, honey, salt, and pepper. Gently toss and set aside for flavors to meld.
04 - Place salmon fillets skin-side down on grill. Close lid and grill for 4 to 5 minutes. Flip carefully and grill for 2 to 3 minutes until opaque and flakes easily with a fork.
05 - Remove salmon from grill and let rest for 2 minutes.
06 - Top each salmon fillet with generous spoonfuls of strawberry salsa. Garnish with lemon wedges and extra cilantro leaves.
07 - Serve immediately, optionally paired with light salad or steamed vegetables.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel effortless and restaurant-quality.
  • That strawberry salsa is bright and unexpected enough to make people pause mid-bite and ask what just happened.
  • You'll feel genuinely good about what you're eating—healthy salmon, fresh fruit, nothing weighed down.
02 -
  • Don't flip the salmon more than once or fidget with it—every time you move it, you're tearing those delicate proteins and releasing moisture.
  • The salsa tastes better if you make it while the grill is heating, giving the flavors time to marry together before it hits the plate.
03 -
  • If your grill isn't cooperating or you don't have one, a cast iron skillet works beautifully—get it screaming hot, sear skin-side down for 4 minutes, flip, and finish for 2-3 minutes.
  • Make the salsa in the morning and keep it in the fridge; it actually tastes better when the flavors have had hours to develop, and you'll feel less rushed come dinner time.
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