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.