Here is my favorite grilled salmon recipe, with a simple Mexican-seasoned marinade, perfectly grilled fillets, and topped with a sweet and spicy strawberry jalapeño salsa that brings amazing flavor to every bite.
This grilled salmon is my go-to recipe for summer dinners when I want something quick but impressive. The combination of juicy salmon with that fresh, fruity salsa is always a hit at our house. Plus, it’s on the table in under 30 minutes, which is perfect for busy weeknights.
Why You’ll Love This Grilled Salmon
- Quick weeknight dinner – This dish comes together in just 20-30 minutes, making it perfect for busy evenings when you want something healthy without spending hours in the kitchen.
- Simple ingredients – With just salmon, a few seasonings, and a flavorful salsa, you probably have most of what you need already on hand.
- Healthy and nutritious – Salmon is packed with protein and omega-3s, and the fresh strawberry jalapeño salsa adds vitamins without extra sugar.
- Sweet and spicy flavor combo – The fruity salsa with a kick of jalapeño takes plain grilled salmon to the next level, giving you restaurant-quality taste at home.
- Low-carb friendly – This recipe fits perfectly into keto and low-carb meal plans while still being satisfying and full of flavor.
What Kind of Salmon Should I Use?
You can choose farm-raised or wild for this recipe, both will work great. And, if all you have access to is frozen salmon, you’ll still be good to go – just make sure to thaw it completely in the refrigerator before grilling. For the best grilling results, look for fillets that are about the same thickness so they cook evenly on the grill. You can use skin-on or skinless salmon depending on your preference, though skin-on fillets tend to hold together better on the grill and the skin gets nice and crispy over the flames.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Salmon fillets: If salmon isn’t your thing or you want to try something different, this recipe works great with other firm fish like mahi-mahi, halibut, or even swordfish. Just adjust cooking time based on thickness.
- Mexican seasoning blend: Don’t have a pre-made blend? Make your own by mixing 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, and ¼ teaspoon each of garlic powder and onion powder.
- Avocado oil: Olive oil and avocado oil are interchangeable here. You can also use grapeseed oil or regular vegetable oil if that’s what you have on hand.
- Sugar-Free Strawberry Jalapeño Salsa: If you can’t find the sugar-free version, regular strawberry salsa works fine. You could also make a quick version by dicing fresh strawberries, jalapeños, red onion, and cilantro with a squeeze of lime juice.
- Pink salt: Regular sea salt or kosher salt works just as well. Use the same amount – pink salt is more about color than flavor.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon is not preheating your grill properly – you need a solid 400-450°F before the fish hits the grates, otherwise it will stick and fall apart when you try to flip it.
Another common error is moving the salmon too early, so resist the urge to peek or adjust it during those first 5-6 minutes on the skin side – the fish will naturally release from the grill when it’s ready.
Overcooking is easy to do since salmon continues cooking after you remove it from heat, so take it off the grill when the center is still slightly translucent (around 125-130°F for medium), and it will reach perfect doneness as it rests.
Finally, don’t skip oiling your grill grates right before cooking – even though you’ve oiled the salmon, this extra step creates a non-stick surface that makes flipping much easier.
What to Serve With Grilled Salmon?
This grilled salmon with its sweet and spicy salsa pairs beautifully with cilantro lime rice or a simple quinoa pilaf that won’t compete with the bold flavors of the strawberry jalapeño topping. I love serving it alongside roasted asparagus or a crisp cucumber salad dressed with lime juice to keep things fresh and light. If you want something more filling, black beans seasoned with cumin make a great side, or you could go with grilled corn on the cob brushed with a bit of butter and lime. For a complete meal, warm corn or flour tortillas on the side let everyone build their own fish tacos with the salsa.
Storage Instructions
Store: Leftover grilled salmon keeps well in the fridge for up to 3 days in an airtight container. I like to store the salmon and salsa separately so the fish doesn’t get soggy. The salsa will stay fresh for about a week, so you can make it ahead and use it on other dishes too!
Freeze: You can freeze the cooked salmon for up to 2 months in a freezer-safe container or bag. I don’t recommend freezing the fresh salsa though, since the strawberries and jalapeños get mushy when thawed.
Enjoy Cold or Warm: This salmon is actually great served cold right from the fridge on top of a salad. If you want it warm, gently reheat it in a skillet over medium-low heat for a few minutes, or microwave on 50% power to avoid drying it out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1250
- Protein: 140-160 g
- Fat: 70-80 g
- Carbohydrates: 20-30 g
Ingredients
For the salmon:
- 24 oz salmon (preferably skin-on fillets for better flavor)
- 3 tablespoons olive oil
- 2.5 tablespoons mexican seasoning
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh lime juice
For the topping:
- 1 cup strawberry jalapeno salsa (chilled)
- 1/3 cup fresh cilantro, chopped
- 1/4 teaspoon freshly ground black pepper
Step 1: Prepare the Salmon and Season
- 24 oz salmon fillets
- 3 tablespoons olive oil
- 2.5 tablespoons Mexican seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pat the salmon fillets dry with paper towels—this helps the skin crisp up beautifully on the grill.
Rub both sides evenly with olive oil, then season generously with Mexican seasoning, kosher salt, and freshly ground black pepper.
Let the seasoned salmon sit at room temperature for 5-10 minutes while you prepare the grill, which allows the flavors to penetrate the fish and helps it cook more evenly.
Step 2: Heat and Oil the Grill
Preheat your grill to 400-450°F, allowing it to reach full temperature for even cooking.
Once hot, oil the grates thoroughly using a folded paper towel dipped in oil and held with tongs—this prevents the salmon skin from sticking.
I like to oil the grates right before placing the fish on them for maximum effect.
Step 3: Grill the Salmon Skin-Side Down
- seasoned salmon from Step 1
Place the seasoned salmon skin-side down on the hot grill and let it cook undisturbed for 5-6 minutes.
The skin will crisp up and the flesh will develop a beautiful caramelized crust.
Resist the urge to move the fish around—this ruins the skin and causes sticking.
You’ll know it’s ready to flip when the flesh turns opaque about three-quarters of the way up the fillet.
Step 4: Finish Cooking and Rest
- grilled salmon from Step 3
Carefully flip the salmon using a fish spatula or thin metal spatula and cook for another 2 minutes on the flesh side.
The salmon should be cooked through or just slightly translucent at the center, depending on thickness.
Transfer the grilled salmon to a serving plate and let it rest for 1-2 minutes, which keeps the flesh moist and allows the residual heat to finish cooking the center gently.
Step 5: Finish with Salsa and Garnish
- rested salmon from Step 4
- 1 tablespoon fresh lime juice
- 1 cup strawberry jalapeño salsa
- 1/3 cup fresh cilantro, chopped
Drizzle the rested salmon with fresh lime juice for brightness and acidity that cuts through the richness.
Top each fillet with the chilled strawberry jalapeño salsa and sprinkle with fresh chopped cilantro.
I always make sure the salsa is cold when serving—the temperature contrast adds another layer of texture that really enhances this dish.
5-Ingredient Grilled Salmon with Strawberry Jalapeño Salsa
Ingredients
Method
- Pat the salmon fillets dry with paper towels—this helps the skin crisp up beautifully on the grill. Rub both sides evenly with olive oil, then season generously with Mexican seasoning, kosher salt, and freshly ground black pepper. Let the seasoned salmon sit at room temperature for 5-10 minutes while you prepare the grill, which allows the flavors to penetrate the fish and helps it cook more evenly.
- Preheat your grill to 400-450°F, allowing it to reach full temperature for even cooking. Once hot, oil the grates thoroughly using a folded paper towel dipped in oil and held with tongs—this prevents the salmon skin from sticking. I like to oil the grates right before placing the fish on them for maximum effect.
- Place the seasoned salmon skin-side down on the hot grill and let it cook undisturbed for 5-6 minutes. The skin will crisp up and the flesh will develop a beautiful caramelized crust. Resist the urge to move the fish around—this ruins the skin and causes sticking. You'll know it's ready to flip when the flesh turns opaque about three-quarters of the way up the fillet.
- Carefully flip the salmon using a fish spatula or thin metal spatula and cook for another 2 minutes on the flesh side. The salmon should be cooked through or just slightly translucent at the center, depending on thickness. Transfer the grilled salmon to a serving plate and let it rest for 1-2 minutes, which keeps the flesh moist and allows the residual heat to finish cooking the center gently.
- Drizzle the rested salmon with fresh lime juice for brightness and acidity that cuts through the richness. Top each fillet with the chilled strawberry jalapeño salsa and sprinkle with fresh chopped cilantro. I always make sure the salsa is cold when serving—the temperature contrast adds another layer of texture that really enhances this dish.