This Balsamic Grilled Salmon with Strawberry Avocado Salsa is a fresh, healthy summer meal—sweet, savory, and delicious. It works well for Whole30, paleo, and gluten-free eating plans.
Summer is the perfect time for bright, fruity toppings on grilled protein, and this balsamic salmon with a strawberry avocado salsa delivers on flavor and simplicity. The marinade is versatile and pairs beautifully with chicken, steak, or other fish, and the salsa can be prepared ahead and refrigerated. The lime in the salsa helps keep avocado from browning for at least a day when stored properly.
How should I cook the salmon?
Marinate the salmon for at least one hour, then allow it to come close to room temperature before cooking for more even results. You can grill, pan-sear, or bake the salmon. Each method yields slightly different textures, so choose the one that fits your kitchen and preferences.
Grilling:
Heat the grill to 375–400°F. For reliable results and to avoid the fillet sticking or breaking apart, cook the salmon in a foil packet. Place the marinated salmon on a large piece of heavy-duty foil, discard any excess marinade, fold up the sides, and cover with a second piece of foil so the fish is fully enclosed. Grill the packet for 13–18 minutes, depending on thickness, until the internal temperature reads 145°F and the fish flakes easily. Check early to avoid overcooking. If you prefer, place a sheet of parchment between the fish and foil to prevent direct contact.
If you choose to grill directly on the grates, oil the grill very well to minimize sticking.
Pan searing:
Heat a little olive or avocado oil in a nonstick skillet over medium-high heat. Place the salmon skin-side up and cook for about 4 minutes, then flip and cook an additional 3 minutes, or until the exterior is crisp and the center flakes easily but remains slightly opaque for moistness. Pan-searing can produce some smoke from the marinade, so use adequate ventilation and expect to do a bit of cleanup afterward.
Baking:
Remove excess marinade and transfer the salmon to a parchment- or foil-lined baking sheet. Roast at 450°F for 11–14 minutes, depending on thickness, until the fish flakes with a fork.
What kind of salmon should I buy?
When possible, choose wild-caught salmon. Wild salmon generally contains fewer calories from fat and a different fatty-acid profile compared with some farmed varieties, and many people prefer its flavor and nutrient balance. Wild-caught fillets tend to have a deeper pink color and can be slightly more expensive, but many cooks find the taste and nutritional benefits worth the cost.
What Ingredients Do I Need to Make this Balsamic Grilled Salmon with Strawberry Avocado Salsa?
For the salmon:
- 1.5 lbs wild-caught salmon fillets (skin on or skinless)
- 4 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1 tbsp Dijon mustard
- ½ tsp sea salt (or to taste)
For the strawberry avocado salsa:
- 1 cup diced strawberries
- 1 avocado, peeled, pitted and diced
- ½ red onion, diced
- 1 jalapeño, seeded and diced (adjust for heat)
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- ¼ tsp sea salt
- 1 tsp coconut aminos (or substitute honey if not following Whole30)
Recipe details
Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Yield: 4 people
Instructions
- Whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, and salt to make the marinade. Place salmon fillets skin-side up in a shallow dish and spoon some marinade over the top. Refrigerate and marinate for at least 1 hour.
- Prepare the salsa by combining diced strawberries, avocado, red onion, jalapeño, cilantro, lime juice, sea salt, and coconut aminos in a bowl. Stir gently to combine and chill until ready to serve.
- Choose your cooking method:
- Grill: Cook the salmon in a foil packet on a preheated grill at 375–400°F for 13–18 minutes until an internal temperature of 145°F is reached. Let rest 5 minutes, then top with salsa.
- Pan sear: Heat oil in a nonstick skillet over medium-high heat. Cook skin-side up for 4 minutes, flip, and cook another 3 minutes until the salmon flakes but remains slightly opaque in the center.
- Bake: Place salmon on a parchment-lined baking sheet and bake at 450°F for 11–14 minutes until it flakes with a fork.
- Serve the salmon topped with a generous spoonful of strawberry avocado salsa. Garnish with extra cilantro or lime wedges if desired.
Notes
- To keep the avocado from touching the foil when grilling, layer a sheet of parchment between the fish and foil. Ensure no parchment is exposed where it could burn.
- The salsa can be made a few hours ahead and refrigerated. The lime juice slows browning, but best texture is within a day.
- If you prefer your salmon less cooked, pull it from heat when the center is still slightly opaque; it will continue to cook as it rests.
Nutrition (estimate)
Calories: 453 kcal | Carbohydrates: 13 g | Protein: 36 g | Fat: 29 g | Fiber: 5 g
If you try this recipe, tag me on Instagram @maryswholelife so I can see your version. Enjoy—xo, Mary
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