Grilled Salmon with Strawberry Salsa

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on

02 - 1 tablespoon olive oil

03 - 1 teaspoon sea salt

04 - ½ teaspoon freshly ground black pepper

05 - ½ teaspoon smoked paprika

06 - Zest of 1 lemon

→ Strawberry Salsa

07 - 1½ cups fresh strawberries, hulled and diced

08 - ¼ cup red onion, finely diced

09 - ¼ cup fresh cilantro, chopped

10 - 1 jalapeño pepper, seeded and minced

11 - Juice of 1 lime

12 - ½ teaspoon honey

13 - Salt and pepper to taste

→ Garnish

14 - Lemon wedges

15 - Fresh cilantro leaves

# How to Make It:

01 - Heat grill to medium-high temperature, approximately 400°F.

02 - Pat salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt, pepper, smoked paprika, and lemon zest.

03 - Combine strawberries, red onion, cilantro, jalapeño, lime juice, and honey in a medium bowl. Season with salt and pepper. Gently toss and set aside to allow flavors to develop.

04 - Place salmon fillets skin-side down on grill. Close lid and cook for 4-5 minutes. Carefully flip fillets and grill for 2-3 minutes until salmon is opaque and flakes easily with a fork.

05 - Remove salmon from grill and allow to rest for 2 minutes. Transfer to serving plates and top each fillet with generous spoonfuls of strawberry salsa.

06 - Garnish salmon with lemon wedges and fresh cilantro leaves. Serve immediately with light salad or steamed vegetables if desired.

# Expert Suggestions:

01 -

It tastes elegant enough for guests but comes together faster than ordering takeout.
The sweet-spicy-tangy salsa transforms simple grilled salmon into something memorable without any fussy techniques.

02 -

Flipping salmon too early is the mistake that taught me patience—wait those full 4 to 5 minutes skin-side down or it sticks and tears.
Make the salsa ahead if you want, but add the cilantro just before serving or it bruises and turns dark.

03 -