Grilled Salmon with Avocado Salad will soon become your favorite Healthy Salmon Recipe! This spice-rubbed grilled salmon recipe is served with avocado salad. It’s healthy, flavorful, easy, and so delicious. It’s a flavor match made in Heaven.
How to make Smoky Grilled Salmon with Avocado Salad
Ingredients
Salmon
- 1 (1½ pound) skin-on salmon fillet
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons taco seasoning
- 2 limes, cut into wedges
Avocado Salad
- 2 ears fresh corn, cooked
- 2 slightly firm avocados, peeled, pitted, and diced
- 1 jalapeño, seeded and diced
- 2 limes, juiced
- 1 tablespoon extra-virgin olive oil
- ¼ cup roughly chopped cilantro
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Directions:
- Preheat the grill to medium heat.
- Transfer the salmon fillet to the center of a large piece of foil. Drizzle with olive oil and sprinkle with taco seasoning. Squeeze limes over the seasoned salmon and bring edges of foil together to wrap the salmon.
- Set foil-covered salmon directly on the grill. Close the lid and cook until the salmon easily flakes with a fork, about 12 minutes.
- Meanwhile, make the avocado salad. Remove kernels from the corn cobs. In a large bowl, combine the corn kernels, avocado, jalapeño, lime juice, olive oil, cilantro, garlic, tomatoes, salt and pepper, stir well and set aside.
- Once the salmon is done, divide it into 6 pieces, top with avocado salad and serve.
Tips:
- Salmon Fillets: I prefer wild-caught salmon for its rich flavor, but if you enjoy a milder taste, high-quality farm-raised salmon is a good option. Opt for king, coho, or sockeye salmon, and make sure it has the skin on for the best results.
- Cooking the salmon longer on the skin side makes the skin crispy and cooks the salmon from the bottom up.
- Grill Temperature. For perfectly grilled salmon, preheat your grill to a sizzling 425˚F-450°F. The key to success when grilling fish is to use a hot grill. Place the salmon skin-side down on the grates and cook for 6-8 minutes. This ensures the fish won’t stick and will easily lift away once it’s done.
