Grilled Lemon-Dill Salmon with Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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A bright and flavorful grilled salmon dish topped with a fresh avocado salsa that balances citrus and herbs. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, whisk 3 tbsp fresh lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Brush this marinade over 4 salmon fillets and let sit for 10 minutes.
  2. Step 2: While salmon marinates, combine 2 diced ripe avocados, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 minced jalapeño, 2 tbsp fresh lime juice, and 1/2 cup quartered cherry tomatoes in a medium bowl. Gently toss to combine and season with a pinch of salt.
  3. Step 3: Place the salmon fillets skin-side down on the preheated grill and cook for 4-5 minutes per side until the fish flakes easily with a fork and has grill marks. Remove from grill.
  4. Step 4: Serve each salmon fillet topped generously with the avocado salsa, garnishing with extra dill if desired.

Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Avocado Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Dill Salmon with Avocado Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Dill Salmon with Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Dill Salmon with Avocado Salsa?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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