Griddled Salmon with Avocado Salsa Recipe

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 I have a confession. This recipe was supposed to be “Barbecued Salmon with Avocado Salsa” but last week when I made it the weather let me down and it’s now “Griddled Salmon”. Either way though, it makes a perfect, light summer supper. (I only griddle it because I like the pretty lines on the fish, it’s super easy to just pop in the oven too.)

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This nifty little dish is full of fresh flavours, bright colours and good fats from the salmon and avocado. It’s easy to scale up if you have people coming over for dinner, can be served cold or hot and can be made in advance.

I like to serve it with new potatoes or even with some tortillas for wrapping if you fancy it Mexican style.

Try to use avocados and tomatoes that are really ripe and lush, it makes all the difference to making this simple recipe something special. You can replace the mint with corriander and/or add chilli to the salsa if you fancy.

Serves: 2 – 4 (Depending on the size of the salmon)

You will need:sanctuary-salmon-avocado-salsa-vertical-small

A half side of salmon fillet (or individual salmon steaks)

Olive oil

2 Limes

1 Small red onion

1 Ripe avocado

4 Large tomatoes (or 16 cherry tomatoes)

Large handful of mint leaves

Salt & Pepper


  1. Drizzle your salmon with a little olive oil, salt and pepper, and either griddle, oven bake or barbeque according to the timings on the pack. (If barbequing, you’ll need to wrap in tin foil to prevent the salmon falling apart.) It will probably take about 15 – 20 minutes depending on the size of the salmon.
  2. Meanwhile make the salsa. Finely chop the red onion, cut the avocado into chunks, chop the tomato into small pieces, chop the mint and combine in a small bowl.
  3. Squeeze over the juice of one of the limes and mix well.
  4. Leave the salsa at room temperature for the flavours to combine while the salmon cooks.
  5. When the salmon is cooked squeeze over the remaining lime juice and serve with the salsa.





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