Smoky Grilled Salmon with Avocado Salad Recipe

If you’re ready to delight your taste buds with a dish that bursts with smoky flavors and fresh, vibrant textures, the Smoky Grilled Salmon with Avocado Salad Recipe is your next must-try. This recipe perfectly balances the rich, tender grilled salmon infused with smoky taco seasoning and zesty lime, alongside a creamy, colorful avocado salad packed with corn, jalapeño, and fresh herbs. It’s a feast for both the eyes and palate, making weeknight dinners feel like a special occasion and impressing guests with its effortless sophistication and bold flavors.

Ingredients You’ll Need

This recipe keeps things straightforward with simple, wholesome ingredients that each play a starring role. From the hearty salmon fillet to the fresh, creamy avocado and crisp corn, every component adds amazing texture, flavor, and color to the dish.

• 1 (1½ pound) skin-on salmon fillet: The star of the dish, delivering rich flavor and perfect texture when grilled.
• 1 tablespoon extra-virgin olive oil: Adds moisture and helps achieve a beautiful sear on the salmon.
• 2 tablespoons taco seasoning: Brings in smoky, spicy notes that elevate the salmon to new heights.
• 2 limes, cut into wedges: Freshly squeezed lime juice brightens the salmon with citrus zing.
• 2 ears fresh corn, cooked: Adds a sweet, crunchy element to the avocado salad.
• 2 slightly firm avocados, peeled, pitted, and diced: Creamy texture and richness perfectly balance the spice.
• 1 jalapeño, seeded and diced: Packs a mild heat punch to awaken the salad.
• 2 limes, juiced: Provides a fresh acidity that ties the salad ingredients together.
• 1 tablespoon extra-virgin olive oil: Helps emulsify the salad dressing and adds silkiness.
• ¼ cup roughly chopped cilantro: Fresh herbaceous notes that brighten every bite.
• 2 garlic cloves, minced: Infuses a subtle depth of flavor to the salad.
• 1 pint cherry tomatoes, halved: Juicy bursts of natural sweetness and vibrant color.
• ½ teaspoon sea salt: Enhances all the flavors perfectly.
• ¼ teaspoon freshly cracked black pepper: Adds a gentle peppery warmth to the dish.

How to Make Smoky Grilled Salmon with Avocado Salad Recipe

Step 1: Preheat and Prepare the Grill

Start by getting your grill nice and hot, setting it to medium heat for flawless cooking. Properly preheating ensures the salmon cooks evenly and develops that irresistible smoky char that defines this recipe.

Step 2: Season and Wrap the Salmon

Place your salmon fillet skin-side down on a large piece of foil. Drizzle it with olive oil to keep it moist during grilling. Then sprinkle the smoky taco seasoning all over for that signature flavor hit. Squeeze fresh lime wedges over the salmon for a bright citrus touch. Wrap the foil around the salmon like a cozy packet, locking in juices and seasoning to create a beautiful steam effect while grilling.

Step 3: Grill the Salmon to Perfection

Set your foil-wrapped salmon directly on the grill grate and close the lid. Allow it to cook for about 12 minutes, or until it flakes easily with a fork. This method ensures delicate juiciness inside while infusing the fish with a perfect smoky aroma from the grill.

Step 4: Prepare the Avocado Salad

While the salmon is grilling, you can whip up the vibrant avocado salad. Remove the kernels from the cooked corn cobs and toss them in a large bowl with diced avocados, seeded jalapeño for a gentle heat, freshly squeezed lime juice, a splash of olive oil, chopped cilantro, minced garlic, and halved cherry tomatoes. Season generously with sea salt and black pepper. Mix everything gently to combine without mashing the avocado, letting each ingredient shine.

Step 5: Serve and Enjoy

Once your salmon is beautifully cooked, open the foil and divide the fillet into six perfectly portioned pieces. Top each with a generous scoop of the refreshing avocado salad. Serve immediately to enjoy the contrast of smoky, flaky salmon and creamy, zesty salad in every bite.

How to Serve Smoky Grilled Salmon with Avocado Salad Recipe

Garnishes

Enhance your presentation and flavor with a few simple garnishes. Fresh cilantro sprigs or thinly sliced scallions really bring out the herbs’ freshness. A few extra wedges of lime on the side invite guests to add an extra splash of brightness if they like.

Side Dishes

This dish shines alongside light, complementary sides like a crisp green salad or quinoa tossed with lemon vinaigrette. Roasted sweet potatoes or grilled asparagus are also fabulous options for adding warmth and texture without overpowering the main flavors.

Creative Ways to Present

For a fun twist, serve your Smoky Grilled Salmon with Avocado Salad Recipe over a bed of mixed greens or even in warm corn tortillas for a salmon taco experience. You can also plate the salmon whole and arrange the avocado salad as a colorful side to impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Smoky Grilled Salmon with Avocado Salad Recipe, keep the salmon and salad separate in airtight containers in the refrigerator. The salmon will stay fresh for up to two days, while the avocado salad is best enjoyed within a day to maintain its vibrant texture and flavor.

Freezing

Freezing cooked salmon is an option if needed, but the avocado salad does not freeze well because of its delicate texture. Wrap the salmon tightly in plastic wrap and place it in a freezer-safe bag for up to one month. Thaw thoroughly in the refrigerator before reheating.

Reheating

Reheat the salmon gently in a low oven or microwave to avoid drying it out. You want it just warmed through so it remains moist and flaky—avoid overheating. Add fresh lime juice and a sprinkle of cilantro to revive some brightness after reheating before serving with the avocado salad.

FAQs

Can I use salmon fillets instead of one large fillet for this recipe?

Absolutely! Salmon fillets work perfectly and may even be easier to manage on the grill. Just adjust the cooking time slightly since individual fillets may cook a bit faster than a whole piece.

Is it necessary to cook the corn before adding it to the salad?

Yes, cooked corn kernels are sweeter and more tender, which balances nicely with the creamy avocado and spicy jalapeño. You can boil, steam, or grill the corn ears before removing the kernels for the salad.

Can I substitute the jalapeño with another pepper?

Definitely! If you prefer milder heat, use a poblano or green bell pepper. For an extra spicy kick, try serrano peppers. Adjust according to your heat preference.

What if I don’t have a grill—can I make this indoors?

Yes, you can bake the wrapped salmon in a preheated 400°F oven for about 15-20 minutes until it flakes easily. Then serve as usual with the avocado salad for similarly delicious results.

How do I know when the salmon is perfectly cooked?

The salmon is ready when it flakes easily with a fork but is still moist inside. The foil packet method steams it gently, so it’s less likely to overcook as long as you keep to the cooking time.

Final Thoughts

It’s rare to find a dish that looks stunning, tastes incredible, and comes together with such ease, but the Smoky Grilled Salmon with Avocado Salad Recipe hits all those marks. Whether you’re cooking for family or entertaining friends, this recipe brings warmth, flavor, and freshness that will have everyone asking for seconds. Give it a try—you’ll wonder why you didn’t make it sooner!

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