Dinner

Grilled Salmon with Avocado and Tomato Salsa Recipe

ByMaya Arden January 27, 2026January 27, 2026

Introduction

This grilled salmon with avocado and tomato salsa is a fresh and vibrant dish perfect for a healthy dinner. The juicy salmon pairs beautifully with the creamy avocado and tangy tomato salsa, creating a burst of flavors in every bite.

A white plate holds a piece of grilled fish with a golden brown, slightly crispy surface as the bottom layer. On top of the fish is a layer of thin avocado slices arranged in a row, showing a bright green color. Above the avocado, there is a layer of diced tomatoes mixed with chopped fresh herbs, mostly green cilantro, adding red and green colors. Around the fish on the plate, there are more diced tomatoes scattered, sitting in a light brown sauce that pools slightly on the plate. The plate is set on a woven mat, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Salmon fillets (140-200 g / 5-7 oz each)
1 tsp Olive oil (for brushing the pan)

1 tsp Salt
½ tsp Black pepper

½ tsp Garlic powder
½ tsp Onion powder

2 medium Tomatoes
2 tbsp Cilantro (chopped)
2 tbsp Olive oil (extra virgin)

2 tbsp White vinegar
1 tsp Honey
1 Avocado

Instructions

Step 1: Season the salmon fillets evenly with salt, black pepper, garlic powder, and onion powder.
Step 2: Brush a non-stick grill pan with olive oil and heat it over medium-high heat.
Step 3: Place the salmon on the pan skin side down to start cooking. This helps keep the fish intact when flipping.

Step 4: Cook the salmon for 4-5 minutes on the skin side, or until the skin is crisp and the flesh has cooked about two-thirds of the way through.
Step 5: Flip the salmon carefully and cook for an additional 3-4 minutes, adjusting time for thickness. Avoid overcooking to keep the salmon moist.
Step 6: While the salmon cooks, prepare the tomato salsa by dicing the tomatoes and chopping the cilantro.

Step 7: In a small bowl, whisk together extra virgin olive oil, white vinegar, honey, salt, and pepper. Add the diced tomatoes and chopped cilantro, mixing gently.
Step 8: Peel and slice the avocado thinly.
Step 9: Once the salmon is cooked, transfer to plates. Arrange avocado slices on top of each fillet, then spoon the tomato salsa over the avocado and around the salmon.

Tips & Variations

Use fresh, ripe avocado for the creamiest texture and best flavor.
If you prefer a spicy kick, add a pinch of red pepper flakes to the tomato salsa.
For an extra layer of flavor, marinate the salmon briefly in lemon juice and herbs before cooking.

The salsa can be made ahead and chilled to allow flavors to meld.

Storage

Store any leftover grilled salmon and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave to avoid drying it out. Avocado is best added fresh as it browns quickly.

How to Serve

A white plate shows a grilled salmon fillet as the base layer, its texture crispy and golden brown on the sides. On top of the salmon, there is a layer of bright green avocado slices, smooth and neatly arranged. The top layer consists of small chunks of fresh red tomatoes mixed with finely chopped green herbs, adding a fresh and colorful touch. Extra tomato and herb pieces are scattered around the salmon on the plate. The plate sits on a woven, light tan placemat with a soft blue cloth nearby, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Just make sure to thaw it completely and pat dry before seasoning and cooking for best results.

What if I don’t have a grill pan?

You can cook the salmon in a regular non-stick skillet or bake it in the oven at 200°C (400°F) for about 12-15 minutes, then assemble with the salsa and avocado as directed.