Grilled Salmon with Avocado Cream and Citrus Salsa
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just half an hour and tastes restaurant quality. Grilled salmon with avocado cream and citrus salsa is a bright, fresh meal that feels fancy but requires barely any cooking skills. The avocado is packed with heart healthy fats that keep you satisfied, and the citrus salsa adds a zesty kick without extra calories. I love how simple the components are, yet they combine into something truly special on the plate. Whether you're cooking for yourself or impressing guests, this dish delivers every single time.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 2ripe avocados(halved)
- 237 mlgreek yogurt
- 3 tablespoonsfresh lime juice
- 237 mlfresh cilantro(chopped)
- 1grapefruit(segmented and diced)
- 1red onion(finely diced)
- 1jalapeño(seeded and minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1garlic clove(minced)
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Pat salmon fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with sea salt and black pepper.
Tip: Dry salmon ensures better crust formation and prevents sticking to the grill grates.
- 2
Prepare the avocado cream by scooping avocado flesh into a bowl, adding Greek yogurt, minced garlic, 2 tablespoons of lime juice, and a pinch of salt. Mash until smooth but still slightly chunky.
Tip: Use ripe but firm avocados so they hold together when mashed.
- 3
Make the citrus salsa by combining diced grapefruit, red onion, cilantro, jalapeño, and remaining 1 tablespoon of lime juice in a separate bowl. Season with salt and pepper to taste. Set aside.
Tip: Prepare salsa just before serving to keep it fresh and vibrant.
- 4
Place salmon fillets skin-side up on the preheated grill. Cook for 5-6 minutes without moving, allowing the skin to crisp and create a protective layer.
Tip: Resist the urge to flip early; let the salmon develop a golden crust naturally.
- 5
Using a long spatula, carefully flip the fillets and cook skin-side down for another 4-6 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Check for doneness by gently pressing the thickest part; it should yield slightly but still feel firm.
- 6
Transfer grilled salmon to serving plates. Drizzle remaining 1 tablespoon of olive oil over each fillet and top with a generous dollop of avocado cream.
- 7
Spoon the citrus salsa over the avocado cream and serve immediately while the salmon is still warm.
Tip: The cool avocado and fresh salsa provide a beautiful contrast to the warm grilled fish.
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