Grilled Salmon with Strawberry Jalapeño Salsa
This Grilled Salmon with Strawberry Jalapeño Salsa is a fresh and vibrant summer dinner made with smoky grilled salmon topped with sweet, spicy, and citrusy strawberry salsa. Naturally gluten-free and high in protein, this grilled salmon recipe is perfect for healthy weeknight meals or outdoor entertaining.
Ingredients
- For the Salmon:
- 4 salmon fillets about 6 oz each
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- For the Strawberry Jalapeño Salsa:
- 1½ cups fresh strawberries diced
- 1 small jalapeño finely diced (seeds removed for less heat)
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- Juice of ½ lime
- Pinch of salt
- Optional: small drizzle of honey if strawberries are not very sweet
Instructions
- Preheat Grill:
- Preheat grill to medium-high heat (375–400°F).
- Lightly oil grill grates.
- Season Salmon:
- Pat salmon dry.
- Brush with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
- Prepare Salsa:
- In a bowl, combine strawberries, jalapeño, red onion, cilantro, lime juice, and salt.
- Stir gently and let sit 10–15 minutes to allow flavors to blend.
- Grill Salmon:
- Place salmon skin-side down on grill.
- Grill 4–6 minutes per side, depending on thickness.
- Flip carefully using a wide spatula.
- Cook until internal temperature reaches 145°F and fish flakes easily.
- Serve:
- Let salmon rest 3–5 minutes.
- Top generously with strawberry jalapeño salsa.
- Serve immediately with extra lime wedges.
Notes
- Oil grill grates well to prevent sticking.
- Do not move salmon too early—let grill marks form before flipping.
- Adjust jalapeño amount to control spice level.
- Store leftover salmon and salsa separately for up to 3 days.
- Best enjoyed fresh; salsa texture changes if frozen.