Smoky Grilled Salmon with Avocado Salad Recipe
This Smoky Grilled Salmon with Avocado Salad recipe combines perfectly seasoned, foil-wrapped salmon grilled to tender perfection with a fresh and zesty avocado salad packed with corn, jalapeño, and cherry tomatoes. Ideal for a healthy and flavorful dinner, it balances smoky, citrusy, and creamy textures in a quick 45-minute meal that serves six.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Salmon
- 1 (1½ pound) skin-on salmon fillet
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons taco seasoning
- 2 limes, cut into wedges
For the 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
Instructions
- Preheat the grill: Heat your grill to medium heat to prepare for cooking the salmon.
- Prepare salmon for grilling: Place the salmon fillet skin-side down on a large piece of foil. Drizzle it with 1 tablespoon of olive oil, then sprinkle the taco seasoning evenly over the top. Squeeze the lime wedges over the salmon for added brightness, then carefully wrap the foil around the fish to seal it in.
- Grill the salmon: Place the foil-wrapped salmon directly onto the grill grates. Close the grill lid and let it cook for about 12 minutes, or until the salmon flakes easily with a fork, indicating it is fully cooked.
- Prepare the avocado salad: While the salmon cooks, remove the kernels from the cooked corn cobs and place them in a large bowl. Add the diced avocado, seeded and diced jalapeño, lime juice, olive oil, chopped cilantro, minced garlic, halved cherry tomatoes, sea salt, and black pepper. Stir all ingredients gently but thoroughly, then set the salad aside to let the flavors mingle.
- Serve: Once the salmon is done, unwrap and divide it into six portions. Plate each piece of salmon topped generously with the avocado salad. Serve immediately for the best flavor experience.
Notes
- For extra smoky flavor, add wood chips to your grill.
- The foil wrap helps steam the salmon, keeping it tender and moist.
- If you don’t have a grill, you can bake the foil-wrapped salmon in a preheated 400°F oven for about 12-15 minutes.
- Adjust jalapeño quantity based on your preferred spice level.
- Use fresh, ripe avocados for the creamiest texture in the salad.
- Leftover avocado salad can be chilled and served the next day but is best fresh.
