Grilled Salmon with Avocado and Cucumber Salsa

This one is best cooked on a smoky grill, but you can broil or pan-sear if you’d prefer. The salsa has a mixture of textures from smooth and creamy to crunchy. If you make enough of it, it can serve as your salad course.

Grilled Salmon with Avocado and Cucumber Salsa


  • 4 salmon fillets
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves minced
  • salt and pepper

Avocado and Cucumber Salsa

  • 1 1/2 cups cucumber; peeled seeded and diced into 1/4-inch cubes
  • 1/3 cup red onion finely diced
  • 1 jalapeno pepper seeded and minced
  • 3 garlic cloves minced
  • 1/2 cup tomato seeded and diced (or halved cherry tomatoes)
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sugar
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup fresh cilantro leaves roughly chopped
  • 3 tablespoons olive oil
  • 1 cup fresh avocado; peeled seeded and cut into 1/2-inch pieces


  • In a small bowl, combine olive oil, lemon juice and garlic. Add some salt and pepper and rub mixture over fillets. Cover and refrigerate for 1 – 2 hours. Grill on a hot grill for 3 – 4 minutes per side or until just cooked, but not overcooked. Serve with Avocado and Cucumber Salsa.

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