Grilled Salmon with Avocado Salsa and Cilantro Rice
🛒 Ingredients
Salmon
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4 salmon fillets (5–6 oz each, skin on or off)
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2 tbsp olive oil
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Zest & juice of 1 lime
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2 cloves garlic, minced
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1 tsp paprika
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½ tsp cumin
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Salt & black pepper, to taste
Avocado Salsa
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2 ripe avocados, diced
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1 cup cherry tomatoes, halved
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¼ cup red onion, finely diced
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1 jalapeño, minced (optional)
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Juice of 1 lime
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2 tbsp olive oil
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¼ cup fresh cilantro, chopped
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Salt, to taste
Cilantro Rice
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1½ cups long-grain white rice
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3 cups chicken or vegetable broth (or water)
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Juice of 1 lime
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¼ cup chopped fresh cilantro
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1 tbsp butter or olive oil
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Salt, to taste
👩🍳 Instructions
1️⃣ Make the Cilantro Rice
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Rinse rice until water runs clear.
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Cook rice in broth according to package directions.
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Fluff with a fork, then stir in butter, lime juice, cilantro, and salt.
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Cover and keep warm.
2️⃣ Prepare the Avocado Salsa
Gently toss all salsa ingredients in a bowl.
Taste and adjust salt or lime.
Cover and refrigerate until ready to serve.
3️⃣ Grill the Salmon
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Preheat grill to medium-high (about 400°F / 205°C).
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Brush salmon with olive oil.
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Season with garlic, paprika, cumin, lime zest, salt, and pepper.
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Grill skin-side down first, 4–5 minutes.
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Flip carefully and cook another 2–3 minutes, until flaky but still moist.
(No grill? A grill pan or cast-iron skillet works great.)
4️⃣ Assemble
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Spoon cilantro rice onto plates.
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Top with grilled salmon.
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Finish with a generous scoop of avocado salsa.
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Optional: extra cilantro or lime wedges.
❓ Q & A (Because Timing Matters)
Q: How do I keep salmon from sticking?
Clean grates + oil both the grates and the fish. Don’t move it too early—salmon releases when it’s ready.
Q: Can I bake the salmon instead?
Yes! Bake at 400°F (205°C) for 12–15 minutes. Broil the last minute if you want color.
Q: Make-ahead friendly?
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Rice: yes, reheat with a splash of broth.
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Salsa: make up to 2 hours ahead (add avocado last if possible).
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Salmon: best grilled fresh.
Q: What wine pairs well?
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Sauvignon Blanc
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Pinot Grigio
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Light, citrusy Chardonnay
Q: Want extra heat?
Add chili oil to the salmon or extra jalapeño in the salsa.