Grilled Salmon with Strawberry Avocado Salsa

Flexitarian grilled salmon

September 26, 2017

This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.

Grilled Salmon with Strawberry Avocado Salsa

  • Serves: 4
  • Total Time:15 minutes
  • Active Time:15 minutes
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  • 2 limes
  • 1/2 medium avocado, peeled, pitted, and cut into 1/4″ dice
  • 6 oz. strawberries, hulled and cut into 1/4″ dice
  • 1/4 small red onion, cut into 1/4″ dice
  • 2 Tbsp. chopped fresh cilantro
  • Fine sea salt to taste
  • 4 (5- to 6-oz.) sustainably sourced salmon fillets, about 3/4″ thick, skin removed if you like
  • Organic extra-virgin olive oil, for brushing
  • Freshly ground black pepper


  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  2. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  3. Serve the salmon hot, with the salsa on top and the lime wedges on the side.